Spicy Indian rice

Spicy Indian rice

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(33 ratings)

Prep: 20 mins - 30 mins

Easy

Serves 4
Sara Buenfeld’s delicious spicy rice is perfect served with your favourite curry

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • a mugful of American long grain rice
  • 2 onions, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 cinnamon stick
  • 6 cardamom pods
  • 1 tsp cumin seeds
  • large handful of sultanas and roasted cashew nuts

Method

  1. Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.

  2. Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water

  3. Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.

  4. Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.

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Comments, questions and tips

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jillmcevoy
2nd Aug, 2008
Very easy and very tasty accompaniment to James Martin's Creamy Chicken Masala and Lamb Sagg.
notmum
5th Jun, 2008
5.05
This was really simple and really good, I could eat a bowlful on its own!
bumsticks
30th Mar, 2008
Fantastic recipe - very simple and dead tasty. Cooking rice is always a disaster for me - but NOT ANY MORE!
soraya
26th Mar, 2008
5.05
Delicious !!!. My husband loved it, even though he is not a big rice fan. Will definitely be from now on part of our curry nights.
victoriabent
25th Jan, 2008
I made this for 10 people, to go with a cremy-textured curry, and it was brilliant! The texture of the large, crunchy cashews with the sweetness of the sultanas went really well with savoury onion, and it looks very jumbled and interesting next to a simple-looking but highly flavoured curry dish.

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