Curried Rice with Aromatic Spices (Printable Version)
Fragrant rice infused with curry powder, garam masala and fresh vegetables for a colorful, aromatic side dish ready in under 30 minutes.
# Ingredients:
→ Base
01 -
1 tablespoon vegetable oil
02 -
1 medium onion, finely chopped
03 -
1 red bell pepper, chopped
04 -
1 medium carrot, peeled and chopped
05 -
1 cup long grain rice (basmati or Thai jasmine preferred)
06 -
2-1/2 cups vegetable stock (or chicken stock)
→ Aromatics & Spices
07 -
1 tablespoon ginger-garlic paste
08 -
1 tablespoon yellow curry powder
09 -
1 teaspoon ground coriander
10 -
1 teaspoon paprika
11 -
1/2 teaspoon cumin
12 -
1/2 teaspoon turmeric
13 -
1/4 teaspoon cardamom
14 -
Salt and pepper to taste
15 -
1 teaspoon garam masala
→ Garnish
16 -
Red chili flakes
17 -
Fresh chopped parsley
18 -
Lemon wedges
# Steps:
01 -
Heat the vegetable oil in a large pan over medium heat. Add the chopped onion, bell peppers and carrots, and cook for 5 minutes until softened.
02 -
Stir in the ginger-garlic paste and all seasonings (curry powder, coriander, paprika, cumin, turmeric, cardamom, salt and pepper). Cook for 1 minute until fragrant.
03 -
Add the rice and stock, stirring to combine. Cover and simmer for 15 minutes, or until the rice has absorbed the liquid and reached desired tenderness. If needed, add additional liquid and continue simmering.
04 -
Remove from heat and fluff the rice with a fork. Sprinkle with garam masala, chili flakes, and fresh chopped parsley. Serve with lemon wedges on the side.
# Notes:
01 -
For a spicier version, substitute the bell pepper with hotter chili varieties.
02 -
The rice should be rinsed before cooking to remove excess starch and prevent clumping.