I layer spices with basmati, raisins, and toasted nuts in my Curried Basmati Rice that pairs with curries, grilled meats, or vegetables.

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I love stumbling on side dishes that punch above their weight, and I think Curried Basmati Rice might be one of those. I usually have basmati rice, rinsed and drained on hand and garlic, minced that I never remember I added until the smell hits me.

This version is bright, a little unexpected, it makes simple mains feel like a real meal without much fuss. I write about tons of Curried Rice Recipes but this one gets me every time, seems fancy but honestly its lazy magic, and I keep coming back.

Ingredients

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Basmati rice: Light, fragrant carbs that give energy and a fluffy base, some protein.
Ghee or oil: Adds richness, healthy fats for satiety, helps toast spices and flavor.
Onion: Sweet when cooked, gives body, adds fiber and savory depth to dish.
Garlic and ginger: Pungent aromatics, immune boosting, sharp warmth that brightens the curry.
Curry powder: Blend of spices, complex flavor, may contain sodium so taste as you go.
Turmeric: Earthy, slightly bitter, anti inflammatory benefits and gives golden color.
Peas: Add pop of sweetness, fiber and plant protein, keeps rice colorful.
Toasted nuts: Crunchy texture, healthy fats, nutty finish that makes it more interesting.
Cilantro and lemon: Fresh herbs and acid that brighten flavors and cut richness.

Ingredient Quantities

1 1/2 cups basmati rice, rinsed and drained

2 1/4 cups low sodium vegetable or chicken broth

2 tablespoons ghee or neutral oil (vegetable or canola)

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 to 1 1/2 tablespoons curry powder (mild or hot, to taste)

1/2 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon kosher salt (about 3/4 teaspoon table salt), plus more to taste

1/4 teaspoon freshly ground black pepper

1 bay leaf (optional)

3/4 cup frozen peas, thawed (optional)

1/4 cup toasted slivered almonds or cashews, roughly chopped (optional)

2 tablespoons fresh cilantro, chopped (for garnish)

1 tablespoon fresh lemon juice (optional)

How to Make this

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1. If you want the crunch, toast 1/4 cup slivered almonds or cashews in a dry skillet over medium heat until fragrant and lightly golden, about 2-3 minutes, toss so they don’t burn, then chop roughly and set aside.

2. Make sure the 1 1/2 cups basmati rice is well rinsed and drained so it cooks up fluffy, then set it aside.

3. Heat 2 tablespoons ghee or neutral oil in a medium saucepan over medium heat until shimmering, add 1 finely chopped yellow onion and a pinch of salt, cook until soft and translucent about 5-7 minutes, don’t let it brown.

4. Stir in 2 minced garlic cloves and 1 teaspoon grated fresh ginger, cook 30-45 seconds until fragrant.

5. Add 1 to 1 1/2 tablespoons curry powder (start with 1 tbsp if you like mild), 1/2 teaspoon turmeric and 1 teaspoon ground cumin, cook while stirring 30-60 seconds to bloom the spices, lower the heat if it starts to stick or burn.

6. Add the rinsed rice and stir for 1-2 minutes to coat each grain in the spiced oil, this helps flavor the rice.

7. Pour in 2 1/4 cups low sodium vegetable or chicken broth, add 1 teaspoon kosher salt (about 3/4 tsp table salt), 1/4 teaspoon freshly ground black pepper and 1 bay leaf if using, bring to a full boil.

8. As soon as it boils, reduce heat to low, cover with a tight-fitting lid and simmer undisturbed for 15 minutes; if you want the peas warmed through you can stir in 3/4 cup thawed frozen peas for the last 2 minutes of simmering instead of adding them later.

9. Turn off the heat and leave the pot covered for 10 minutes to steam and finish cooking, then remove the bay leaf, fluff the rice gently with a fork, stir in the thawed peas if you didn’t add them earlier, squeeze in 1 tablespoon fresh lemon juice if you like a bright finish, fold in the toasted nuts, sprinkle 2 tablespoons chopped fresh cilantro on top and taste for salt, adjust if needed, then serve.

Equipment Needed

1. Medium saucepan with a tight fitting lid
2. Small dry skillet for toasting nuts, watch so they dont burn
3. Fine mesh sieve or small colander for rinsing rice
4. Measuring cups and measuring spoons
5. Chef’s knife
6. Cutting board
7. Microplane or small grater for ginger
8. Wooden spoon or heatproof spatula
9. Fork for fluffing and serving

FAQ

Q: Can I make this recipe vegan? A: Yes. Swap the ghee for a neutral oil or vegan butter and use vegetable broth instead of chicken. The flavor will be slightly different but still really good, and you can add toasted nuts for richness.

Q: How do I control the spice level? A: Start with 1 tablespoon of curry powder and taste after the rice cooks, add up to 1 1/2 tablespoons if you want more heat. For extra kick add a pinch of cayenne or crushed red pepper, or for milder keep to the lower amount.

Q: Can I use a rice cooker or Instant Pot? A: Yes. For a rice cooker you can sauté the onion garlic and ginger first then transfer everything to the cooker with the rinsed rice and broth and cook as usual. For an Instant Pot use the sauté setting for the aromatics, add rice and broth, seal and cook on high pressure for 4 minutes then let natural release for 10 minutes.

Q: Why does my basmati sometimes turn out mushy and how do I fix it? A: Usually too much water or over stirring causes mushy rice. Rinse the rice well, use the 1 1/2 cups rice to 2 1/4 cups broth ratio, bring to a boil then immediately reduce to a gentle simmer and do not lift the lid or stir. Let it rest covered for about 10 minutes after cooking, then fluff with a fork.

Q: When should I add the peas or nuts? A: Frozen peas are best stirred in at the very end and allowed to warm in the residual heat so they stay bright and not mushy. Toasted slivered almonds or cashews should be sprinkled on top just before serving so they keep their crunch.

Q: How long does leftovers keep and how do I reheat them? A: Store in an airtight container in the fridge for up to four days, or freeze for up to two months. Reheat gently on the stove with a splash of water or broth and cover to steam, or microwave with a small drizzle of liquid and stir occasionally, then finish with a squeeze of lemon and fresh cilantro if you like.

Curried Basmati Rice Recipe Substitutions and Variations

Basmati rice: Swap with jasmine rice if you want a bit softer, stickier texture, use the same 1 1/2 cups and same 2 1/4 cups liquid. If you prefer whole grain, use brown basmati 1 3/4 cups and 2 1/2 cups broth, cook 40 to 45 minutes until tender.
Broth: No broth Use 2 1/4 cups water plus 1 to 1 1/2 teaspoons bouillon paste or 1 vegetable bouillon cube, then taste for salt. For a richer, creamier rice swap half the broth for coconut milk.
Ghee or neutral oil: Use unsalted butter for richness or extra virgin olive oil for a lighter flavor, but keep heat medium so it dont burn. Coconut oil works too if you like a hint of sweetness.
Curry powder: If you dont have curry powder try 1 tablespoon garam masala plus 1/2 teaspoon turmeric, or use 1 tablespoon red or yellow curry paste mixed into a tablespoon of oil. Start with less and adjust to taste.

Pro Tips

1) Soak the rinsed basmati for 15 to 20 minutes if you have time, then drain well. It helps the grains cook more evenly and come out longer and fluffier, but dont add extra liquid to compensate unless you adjust the cook time.

2) Bloom the curry and turmeric in hot fat but keep the heat low. If the spices start to smell bitter or darken, lower the heat or add a splash of broth to rescue them. Burnt spices will ruin the whole pot so watch closely.

3) Use boiling, hot broth when you add the rice and then simmer on the lowest flame your stove will do. When it’s done, leave it covered to steam for 10 minutes. For drier, separate grains, tuck a clean kitchen towel between the lid and pot to catch condensation before you let it rest.

4) Keep the crunch: toast nuts until just golden and only fold them in at the end. Same with peas, add them at the last minute so they stay bright and not mushy.

Curried Basmati Rice Recipe

Recipe by Jot Punji

0.0 from 0 votes

I layer spices with basmati, raisins, and toasted nuts in my Curried Basmati Rice that pairs with curries, grilled meats, or vegetables.

Servings

servings

Calories

402

kcal

Equipment: 1. Medium saucepan with a tight fitting lid
2. Small dry skillet for toasting nuts, watch so they dont burn
3. Fine mesh sieve or small colander for rinsing rice
4. Measuring cups and measuring spoons
5. Chef’s knife
6. Cutting board
7. Microplane or small grater for ginger
8. Wooden spoon or heatproof spatula
9. Fork for fluffing and serving

Ingredients

1 1/2 cups basmati rice, rinsed and drained
2 1/4 cups low sodium vegetable or chicken broth
2 tablespoons ghee or neutral oil (vegetable or canola)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 to 1 1/2 tablespoons curry powder (mild or hot, to taste)
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon kosher salt (about 3/4 teaspoon table salt), plus more to taste
1/4 teaspoon freshly ground black pepper
1 bay leaf (optional)
3/4 cup frozen peas, thawed (optional)
1/4 cup toasted slivered almonds or cashews, roughly chopped (optional)
2 tablespoons fresh cilantro, chopped (for garnish)
1 tablespoon fresh lemon juice (optional)

Directions

If you want the crunch, toast 1/4 cup slivered almonds or cashews in a dry skillet over medium heat until fragrant and lightly golden, about 2-3 minutes, toss so they don't burn, then chop roughly and set aside.
Make sure the 1 1/2 cups basmati rice is well rinsed and drained so it cooks up fluffy, then set it aside.
Heat 2 tablespoons ghee or neutral oil in a medium saucepan over medium heat until shimmering, add 1 finely chopped yellow onion and a pinch of salt, cook until soft and translucent about 5-7 minutes, don't let it brown.
Stir in 2 minced garlic cloves and 1 teaspoon grated fresh ginger, cook 30-45 seconds until fragrant.
Add 1 to 1 1/2 tablespoons curry powder (start with 1 tbsp if you like mild), 1/2 teaspoon turmeric and 1 teaspoon ground cumin, cook while stirring 30-60 seconds to bloom the spices, lower the heat if it starts to stick or burn.
Add the rinsed rice and stir for 1-2 minutes to coat each grain in the spiced oil, this helps flavor the rice.
Pour in 2 1/4 cups low sodium vegetable or chicken broth, add 1 teaspoon kosher salt (about 3/4 tsp table salt), 1/4 teaspoon freshly ground black pepper and 1 bay leaf if using, bring to a full boil.
As soon as it boils, reduce heat to low, cover with a tight-fitting lid and simmer undisturbed for 15 minutes; if you want the peas warmed through you can stir in 3/4 cup thawed frozen peas for the last 2 minutes of simmering instead of adding them later.
Turn off the heat and leave the pot covered for 10 minutes to steam and finish cooking, then remove the bay leaf, fluff the rice gently with a fork, stir in the thawed peas if you didn't add them earlier, squeeze in 1 tablespoon fresh lemon juice if you like a bright finish, fold in the toasted nuts, sprinkle 2 tablespoons chopped fresh cilantro on top and taste for salt, adjust if needed, then serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.