How to make curry rice

How to make curry rice

This version of curry rice is a sort of pilaf: rice is toasted in aromatic butter before being steamed to perfection. Perfectly spiced, it makes for a solid side dish, or a filling main. Below, we break down all the components that make this rice perfect.

Ghee

Ghee is clarified butter and using it has its pros and cons. Unlike butter, which still contains milk solids, ghee is pure fat, which means it has a much higher smoke point than regular butter and won’t burn as readily. However, the lack of milk solids in ghee also means it won’t develop as much flavor as butter will during cooking. If you’ve ever cooked with brown butter, you know just what a treat it is.

Much of Indian cooking uses ghee, which has a richer taste than most other vegetable oils. But if you want to bump up the flavor even more, go ahead and use butter—just make sure you lower the heat and keep stirring the pot to avoid burning those milk solids.

Spice

For perfect curry rice, nothing beats the flavor of a high quality yellow curry powder and some fresh curry leaves. While optional, frying the curry leaves in ghee both infuses the ghee with a mild curry fragrance as well as creating a crispy garnish to serve your finished rice with. To supplement the pre-made curry powder with some additional punch, we’re also using lots of fresh garlic and ginger, as well as cumin seeds, freshly ground black pepper, coriander, and a touch of ground cayenne for heat. All of these spices get bloomed in hot ghee to help release their flavors into the fat, which then get absorbed into the rice during the cooking process.

Rice

For best results with this recipe, go with a good long-grain white rice—the liquid to rice ratio here is made specifically with white basmati in mind. Be sure to rinse the rice three times or until the water runs clear: this eliminates excess starch for distinct, perfectly tender cooked grains. Drain well, then toast the grains evenly in the pot with your aromatics before adding in your broth. Bring the pot to a gentle simmer, reduce the heat to your lowest setting, then clamp on that lid—17 minutes is the magic number! After you turn off the heat, do not lift the lid right away: Wait just 5 more minutes to let the steam inside the pot distribute evenly. Once you uncover, bathe in the fragrant rice aromatherapy, then fluff gently with a fork to separate your grains before folding in the peas.

And everything nice

Curry rice is a blank (but delicious!) canvas that you can adjust to your liking. For topping, I like some crunchy raw red onions, crispy curry leaves, pan-toasted cashews (with just a little bit of char for smoky nuttiness), fresh cilantro and spicy red chilis, and cooling, creamy yogurt. You can add more veggies or protein in if you’re planning on eating it as a meal by itself: a fried egg, roasted carrots, some steak, or roasted chicken.

Leftovers can be placed in an airtight container and will keep in the fridge for 4 to 5 days. A quick reheat in the microwave with a small bowl of hot water will do wonders to bring back that freshly-steamed rice flavor and texture—perfect for a speedy lunch.

If you’ve made this recipe, leave us a rating and drop a line down below in the comments and let us know how you liked it!

Delicious, aromatic, easy curry rice or curried rice recipe that is quick, simple and a one pot dish. This post include stovetop and instant pot version for those who would like to make it in their pressure cooker. Let me show you how to make curry rice in easy, quick steps.

How to make curry rice

CURRY RICE RECIPE – CURRIED RICE

Curry rice is a combination of rice, curry powder, tomatoes, spices, and more cooked in one pot. Rice is simmered in the delicious curry sauce and the curry powder gives curried rice it’s golden yellow colour.

I love rice and i love curries which makes this dish a winner for me. It’s packed full of flavour, the rice comes out tender, fluffy and delicious. Other reasons why i love this curry rice recipe include it being

  • Easy and quick to cook.
  • It’s a one pot dish which makes cleaning easier after cooking.
  • I love the golden yellow colour and aroma.
  • It’s delicious and makes perfect side dish to chicken and vegetables.
  • Perfect as lunch or dinner and suitable as part of school lunch box.

How to make curry rice

INGREDIENTS

For this recipe, you will need these simple ingredients (full list, directions and recipe video is in the printable recipe card at the bottom of this post).

Rice – Basmati rice but you can also use long grain rice. For the rice, I particularly like to use golden sella basmati however you can use pure basmati in this recipe.

Curry powder – Check my post on homemade curry powder if you’d like to make yours at home.

Onion

Garlic

Ginger

Paprika

Cayenne pepper

Ground coriander

Cumin

Fresh tomato

Oil – Sunflower or Vegetable oil

Broth

How to make curry rice

WHAT KIND OF RICE IS USED IN CURRY RICE

I use basmati rice or easy cook long grain rice but you can use other types of rice like jasmine rice or brown rice. Note that brown rice takes longer to cook so adjust cooking time if using brown rice.

CAN I USE COCONUT MILK

If you are wondering if you can make this curry rice with coconut milk, the answer is yes if using the stovetop recipe. Just substitute 1 cup of water for coconut milk. I sometimes do this when i want coconut rice taste and it comes out great.

HOW TO MAKE CURRY RICE

1) Prepare all ingredients ready.

2) Place pot on medium heat then add oil in the pot.

3) Add in onions and garlic then saute for 2-3 minutes or till onion and garlic transluscent.

4) Pour in ginger and the other spices and stir then add in the chopped tomatoes.

How to make curry rice

5) Add in broth and stir. Scrape any stuck bits off the bottom of the pot.

6) Wash rice till water runs clear then add washed rice in the pot. Stir and cover the pot.

How to make curry rice

7) Cook on low heat for 30 minutes or till rice tender.

8) Fluff with spoon and take off heat.

How to make curry rice

That’s curry rice / curried rice ready to be served.

INSTANT POT CURRY RICE

Follow these instructions to make this in the instant pot pressure cooker:

1) Put instant pot on saute then add oil in the pot of the IP.

2) Add in onions and garlic and saute for few minutes before adding ginger and other spices.

3) Add tomatoes and broth then deglaze the instant pot by scraping any bits off the bottom of the pot.

4) After deglazing the pot, switch the instant pot off.

5) Wash rice with warm water till water runs clear then add washed rice in the instant pot.

6) Close IP with it’s lid and turn the valve into sealing. Set instant pot to manual pressure cook for 7 minutes then do 10 minutes natural pressure release.

7) Open the instant pot and fluff the rice.

Serve and enjoy.

How to make curry rice

VARIATION

CHICKEN CURRY RICE

You can cook chicken with the curry rice as a one pot dish. To do this, brown the chicken first then take out of the pot before following the cooking directions and adding chicken back in when adding the rice in the pot. For full details check out this chicken curry rice recipe.

VEGETABLE CURRY RICE

For vegetable curried rice, follow the directions as above but add vegetables (1 cup of mixed vegetables like carrots, peas, sweetcorn) when adding the washed rice in the pot.

How to make curry rice

WHAT TO SERVE WITH

Serve curried rice with vegetables and proteins. Some recommendations are as follows:

  • Wash rice till water runs clear to avoid sticky rice.
  • Use chicken broth as stated but where that is not available, replace with stock cubes like maggi, knorr or oxo plus water.
  • Adjust cayenne pepper to how spicy you’d like the curry rice.

HOW TO STORE

Leave curried rice to cool completely, put in airtight container or ziploc, label and store in the fridge for up to 3 days or in the freezer where it can last up to 6 months.

How to make curry rice

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How to make curry rice

This version of curry rice is a sort of pilaf: rice is toasted in aromatic butter before being steamed to perfection. Perfectly spiced, it makes for a solid side dish, or a filling main. Below, we break down all the components that make this rice perfect.

Ghee

Ghee is clarified butter and using it has its pros and cons. Unlike butter, which still contains milk solids, ghee is pure fat, which means it has a much higher smoke point than regular butter and won’t burn as readily. However, the lack of milk solids in ghee also means it won’t develop as much flavour as butter will during cooking. If you’ve ever cooked with brown butter, you know just what a treat it is.

Much of Indian cooking uses ghee, which has a richer taste than most other vegetable oils. But if you want to bump up the flavour even more, go ahead and use butter—just make sure you lower the heat and keep stirring the pot to avoid burning those milk solids.

Spice

For perfect curry rice, nothing beats the flavour of a high quality yellow curry powder and some fresh curry leaves. While optional, frying the curry leaves in ghee both infuses the ghee with a mild curry fragrance as well as creating a crispy garnish to serve your finished rice with. To supplement the pre-made curry powder with some additional punch, we’re also using lots of fresh garlic and ginger, as well as cumin seeds, freshly ground black pepper, coriander, and a touch of ground cayenne for heat. All of these spices get bloomed in hot ghee to help release their flavours into the fat, which then get absorbed into the rice during the cooking process.

Rice

For best results with this recipe, go with a good long-grain white rice—the liquid to rice ratio here is made specifically with white basmati in mind. Be sure to rinse the rice three times or until the water runs clear: this eliminates excess starch for distinct, perfectly tender cooked grains. Drain well, then toast the grains evenly in the pot with your aromatics before adding in your broth. Bring the pot to a gentle simmer, reduce the heat to your lowest setting, then clamp on that lid—17 minutes is the magic number! After you turn off the heat, do not lift the lid right away: Wait just 5 more minutes to let the steam inside the pot distribute evenly. Once you uncover, bathe in the fragrant rice aromatherapy, then fluff gently with a fork to separate your grains before folding in the peas.

And everything nice

Curry rice is a blank (but delicious!) canvas that you can adjust to your liking. For topping, I like some crunchy raw red onions, crispy curry leaves, pan-toasted cashews (with just a little bit of char for smoky nuttiness), fresh coriander and spicy red chillis, and cooling, creamy yoghurt. You can add more veggies or protein in if you’re planning on eating it as a meal by itself: a fried egg, roasted carrots, some steak, or roasted chicken.

Leftovers can be placed in an airtight container and will keep in the fridge for 4 to 5 days. A quick reheat in the microwave with a small bowl of hot water will do wonders to bring back that freshly-steamed rice flavour and texture—perfect for a speedy lunch.

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  • 20 Ratings
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  • 7 Photos

I found this recipe and it sounded so good, but it served 100! I tweaked to serve 4 and use ingredients we like, and the results were great! I’ve got permission to make again, and I know I will. I love to use bone-in chicken thighs, but boneless breasts or thighs would work very well also.

Gallery

Recipe Summary

Ingredients

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking dish.

Melt butter in a large saucepan over medium heat, and cook the onion and celery until the onion is slightly tender, about 3 minutes; stir in mushrooms, and cook 1 more minute, stirring often. Mix in the package of rice mix and water; bring to a boil, cover, and simmer until the rice is tender, about 15 minutes.

Mix the golden mushroom soup, sour cream, and curry powder together in a bowl. Stir about 1 1/2 cup of the soup mixture into the rice, reserving 1/2 cup of soup mixture for later. Spread the rice mixture into the bottom of the prepared baking dish. Sprinkle the chicken thighs with salt and black pepper, and arrange over the rice. Cover the chicken thighs with the reserved 1/2 cup of soup mixture. Sprinkle the casserole with Parmesan cheese.

Bake in the preheated oven until the chicken thighs are no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (74 degrees C).

Cook’s Note

Although a browned top is desired, if the top is getting too brown, cover loosely with aluminum foil during cooking.

Get perfect rice every time with these instructions for the classic method, the pasta method, the pilaf method and more.

Related To:

How to Cook Perfect Rice 01:38

Cook perfect, fluffy rice every time with our basic techniques.

There’s lots of info out there on how to cook rice — perhaps because it’s such a simple and inexpensive staple. But the back of the rice package says one thing about how to cook it, and your favorite blog says something else. Good news — you’ve landed on our tried-and-tested guide. We’ll walk you through all the different ways to make different varieties of rice, and ensure it never comes out mushy, gummy, or burnt.

How to make curry rice

Food Network Kitchen’s How to Cook Rice: A Step-by-Step Guide.

Photo by: Matt Armendariz

First and Foremost: Always Rinse Rice Before Cooking

No matter how you’re cooking your rice (or which variety you’re making), it’s important to rinse those grains. Doing so removes excess starch. Left on the rice, the starch results in unappealing, gummy results. Some recipes will tell you to place the rice in a bowl and change the water several times, but we think the easiest technique is to rinse it in a fine mesh strainer. Agitate the grains with your hands as you run water over them to shower them evenly. When the water runs clear, you’re done rinsing. Having trouble seeing whether or not it’s clear? Put a clear bowl underneath the water draining off the rice, let any bubbles settle away and then take a look.

5
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  • 7 Ratings
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Fresh ginger and pungent curry add big flavor to this one-pot meal.

Gallery

Recipe Summary

Nutrition Profile:

  • Heart Healthy
  • Low-Calorie
  • Dairy-Free
  • Diabetes Appropriate
  • Gluten-Free
  • Low Sodium
  • Healthy Aging

Ingredients

Preheat oven to 400 degrees F. Soak rice in cold water for 20 minutes. Drain.

Meanwhile, heat 1 teaspoon of the oil in a Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, 6 to 8 minutes. Transfer the chicken to a plate.

Reduce the heat to low, add the remaining 2 teaspoons oil and heat until hot. Add onions and cook, stirring, until light golden, 10 to 15 minutes. Stir in garlic, ginger, curry powder, coriander and ground red pepper; cook, stirring constantly, until fragrant, about 2 minutes.

Increase the heat to medium-high; stir in broth, chickpeas, tomatoes and the soaked and drained rice; bring to a simmer. Nestle the browned chicken pieces in the rice. Cover and bake for 20 to 25 minutes, until the rice is tender and most of the liquid has been absorbed.

Remove the chicken pieces and stir peas into the rice. Season with salt and pepper. Set the chicken back on the rice, and sprinkle with cilantro, if using. Serve with lime wedges.

Published 04/26/2017 . Updated 09/11/2018

This Korean curry rice is a delicious, comfort food we all grew up eating! The instant curry mix makes this dish so easy to make. Add lots of meat and vegetables to make it a hearty dish everyone loves.

How to make curry rice

Made with instant curry mix, Korean curry rice (ka-re-raice, 카레라이스) is a stew-like curry sauce served over rice. It’s one of those dishes that were introduced to Korea by the Japanese and have become a staple in Korean homes. Korean version of the sauce is generally lighter, which makes it so good eaten with kimchi. It’s a hearty, comfort food we all grew up eating!

The instant curry mix makes this dish so easy to make. In Korea, the powder form is more commonly used, but today, curry blocks (aka curry roux) have become popular as well. The curry roux is made with fat, so it has a richer taste and makes the sauce thicker. I used a curry roux here, but if you’re concerned about the fat content of the roux, use curry powder mix.

How to make curry rice

The Korean curry rice is usuallymade with meat and lots of vegetables. I used beef in this recipe. You can, of course, use any meat of your choice. Onions, potatoes and carrots are typical for this dish. I also like to addmushrooms and a green vegetable such as green bell pepper, peas, zucchini, broccoli, or scallions.

Next time you go to a Korean (or any Asian) market, pick up a box (or pouch if it’s powder) of curry mix. It comes in handy when you want to whip up a satisfying one pot meal at a moment’s notice!

How to make curry rice

This Curry Rice shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ReadySetServe #CollectiveBias

I’m a busy guy. I work a lot. Too much, probably, considering my age. (Which might be more advanced than one would think.) But there are a few days of the week when I have the opportunity to cook for my family, usually before heading out to the dreaded day job.

On those rare occasions, I do my best to make something memorable, but it has to be fast, nourishing, and most importantly, delicious.

For my son, that means making something he can associate with. He’s just been introduced to an Anime called Engaged to the Unidentified, and the heroine of the show, Kobeni, often makes curry rice, a Japanese variant on British curry.

If it makes him happy, it makes me happy. And luckily, it’s a very simple thing to make. Minute® Rice Ready to serve cups makes this dish easier than pie.

For those of you who have read this blog, you’l know I have a rice cooker. (Actually, I have several.) But on those nights when I want to get something out the door fast, it’s a pain to cook the meal while also worrying about measuring, rinsing and sorting rice.

Yes, we take our rice seriously.

So I make sure to grab some Ready to Serve Rice while I’m at the store. It’s quick, it’s portable, so I can take some to work with me if I want a hot meal, and I can make anything with this that I would otherwise. It’s just that I can do it in 60 seconds, rather than 20 minutes.

How to make curry rice

There are a ton of varieties, but we sort of stick to white rice and Jasmine rice. Our cooking preferences work that way. If I want to flavor my rice, I do it myself. But then, as I’ve said, we’re pretty serious about our our rice around here.

Now, to the star of the show, curry rice.

Like any homemade comfort food recipe, curry rice has a million variations depending on the cook. For us, it’s just chicken, carrots, potato and curry rough from the supermarket. Yes, I could make my own curry rough, but that would take days, not minutes, and to be honest, the store bought stuff isn’t just good, it’s incredible. I might work years to find the right combination of spices and seasonings.

So we get the ingredients together:

How to make curry rice

Just chop the carrots and potato, and take a minute to caramelize the onions, and you’re golden.

Once those are simmering away and just about ready, we toss the Minute® Ready to Serve Rice in the microwave. The amounts and time for cooking will depend on the number of people you’re serving.

How to make curry rice

I’m not lying when I say that Japanese curry rice is a thing of beauty. And no, I don’t care if it comes from packets and contains MSG. It’s good.

No. It’s amazing. Life changing, even. You have to try this.