Curried Rice Recipe
Curried rice or curry rice recipe is a delicious one pot rice dish that gets ready in 20 minutes. It is a very easy to make recipe where basmati rice and vegetables are cooked together with curry powder and few other spices. Vegan and gluten free. Easy weeknight dinner in 20 minutes!
Servings: 3 servings
Calories: 437kcal
Ingredients
- 1 cup basmati rice
- 3 tablespoons oil
- 1 teaspoon cumin seeds
- 1 green chili
- 2 teaspoons ginger garlic paste
- 2 tablespoons coriander leaves chopped
- 1/2 cup carrot finely chopped
- 1/2 cup green peas
- 4 baby corns
- 1/4 cup beans finely chopped
- 1/4 cup bok choy chopped, leaves and stalks separated
- 1/4 cup sweet corn
- 1/2 cup onions finely chopped
- 3 teaspoons curry powder
- 1/2 teaspoon red chili powder or cayenne pepper
- 1/4 teaspoon turmeric
- salt to taste
Instructions
- Pick a and rinse rice grains well once or twice. Soak them in plenty of water for 20 minutes. Drain in a colander and spread on a plate. Set aside.
- Finely dice the vegetables and set aside. Chop the leaves and stalks of bok choy separately.
- Separate the broccoli into florets and blanch for 3-4 minutes. Drain and set aside. Mince together 1/2 inch peeled ginger and 2 cloves garlic. You can also use 1 tablespoon ginger garlic paste. Chop 1 large onion finely and set aside too.
- Heat 3 tablespoons oil in a pan. Add cumin seeds and fry for few seconds. Next add 1 slit green chili, 2 tablespoons coriander leaves. Also add 1/2 cup finely chopped onions and minced ginger garlic cloves.
- Saute everything together until onions turn a bit soft.
- Now add all the chopped vegetables expect broccoli and bok choy leaves.
- Mix well and cook for 2 minutes in high flame. Now add the spice powders- 3 teaspoons curry powder, 1/2 teaspoon red chilli powder and 1/4 turmeric powder. You can also add 1/2 teaspoon black pepper.
- Saute well to coat the spice powders to the vegetables.
- Now add the soaked and drained rice. Mix well and coat the oil to the rice grains. Saute well until all the moisture in rice grains are gone.
- Now add 2 cups water or broth and salt to taste. Cook stirring gently without breaking the rice grains.
- Cover the pan with a lid and cook in low heat for 10-12 minutes. Do not open the in the middle or stir often. Once done, open the pan and fluff the rice with a fork gently. Throw in the blanched broccoli and bok choy leaves. Mix gently without breaking the rice grains.
- Serve curry rice warm as side dish or as main meal with raita.
Nutrition
Serving: 3servings | Sodium: 84mg | Calcium: 62mg | Vitamin C: 21mg | Vitamin A: 4236IU | Sugar: 6g | Fiber: 5g | Potassium: 385mg | Calories: 437kcal | Trans Fat: 1g | Saturated Fat: 1g | Fat: 16g | Protein: 8g | Carbohydrates: 67g | Iron: 2mg