This curried rice recipe is packed with flavour! It’s made with a mix of spices (not just curry powder!) to give it a deep flavour that transforms whole grain basmati rice into something quite exciting. Peas and roasted carrots add a touch of sweetness, and a sprinkle of roasted cashews adds a little more richness to the flavour.
Indian Biryani inspired this curried rice dish
I’ve been wanting to make something like this for ages. Something that resembles an Indian Biryani, but way simpler to make. Something even the home cook can manage. Ever recipe I have looked at for Biryani was either much too complicated or full of ingredients that aren’t part of my usual kitchen rotation. Which is what led me to try to create an equally delicious rice dish with an Indian influence. And since I love Garam Masala spice, it is one of the spices I choose to include in my own special curry spice mix, which I use for this curried rice recipe.
Here’s why I love this recipe:
This is a recipe that I tried and tried again until I came up with just the right mix of spices to get the flavour I had in mind. And now after a number of months and too many curried rice meals, I think it is perfect! I really hope you will like it too. This dish is:
Healthy and satisfying
Although there are lots of ingredients, it is easy to make
Makes great leftovers
Perfectly spiced with a balanced amount of heat (it is curry after all!)
Most of all a delicious way to enjoy rice
How to serve curried rice:
- This dish can be served with your favourite protein on the side, but I like to enjoy it on its own.
- Feel free to add some sliced avocado.
- Top it with a fried egg, or sliced hard-boiled egg.
- For curried rice leftovers, I like to eat them cold as an easy take to work lunch, or in the evening stir-fried with greens such as Swiss chard leaves, spinach or kale.
Fan of curry recipes with Garam Masala spice. Then try one of these curry recipes:
- Coconut Milk Garam Masala Curry with Turkey
- Easy Garam Masala Chicken with Spinach
- Spicy Indian Eggplant Curry
Curried Rice with Roasted Carrots
For the spice mix:
- 1 teaspoon ground coriander
- 1 teaspoons paprika (sweet)
- 1 teaspoon garam masala
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne
- 1 teaspoon sea salt
For the rice:
- 3 tablespoons coconut oil or ghee
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, peeled and grated
- 2 small yellow onions, finely chopped
- 1 1/2 cups whole grain basmati rice, rinsed and drained well (300 g)
- 1 1/5 tablespoon tomato paste
- 2 1/4 cups chicken or vegetable broth (560 ml)
- freshly ground black pepper, to taste
- 1 cup frozen peas, thawed (150 g)
- juice from half a lemon (or 1 lime)
For the roasted vegetables:
- 1 tablespoon olive oil
- 3-4 carrots, peeled and sliced on the diagonal
- 1/2 cup unsalted cashews, lightly toasted in a dry skillet
- 2 green onions, finely chopped
- 1 small bunch cilantro or parsley, finely chopped
- Yogurt, for serving (optional)
In small bowl, mix spices together. Set aside.
In a large saucepan with a tight-fitting lid, heat the oil over medium to medium-high heat. Add garlic and ginger, cook for 30 seconds. Add the onion and cook for 3 minutes until slightly translucent. Add the rice and stir to coat all the grains in the oil. Add the spice mix and tomato paste and stir to coat the rice. Add the broth and stir to combine.
When the entire surface of the liquid is simmering, stir once, place the lid on and immediately, turn heat down to LOW heat (on my stove setting 2).
Cook for 35-40 minutes, until rice is cooked. Do NOT lift lid until checking after 35 minutes. Note: some whole grain basmati takes only 25 minutes. So depending on package instructions, adjust cooking time.
Meanwhile, preheat the oven to 430°F/ 220°C and line a baking sheet with parchment paper. Toss carrots with olive oil, spread in one even layer and roast in the oven for 10 minutes. Toss/flip and bake for another 8 to 15 minutes, until caramelised and tender.
After the rice has cooked for 35 minutes, lift the lid slightly and check to ensure liquid has been absorbed and check doneness of rice. Clamp lid back on and cook another 5 minutes, or until rice is done.
Add the thawed peas and roasted carrots. Stir to combine, turn off the heat, replace lid and let stand for 10 minutes, undisturbed.
Stir in the lemon juice. Add most of the cashews, green onion and coriander, stir through. Transfer to serving bowl, sprinkle with remaining.
Serve and enjoy!
- I use Rapunzel Himalaya basmati rice natur. Check the cooking instructions, as rice brands can vary in cooking time. If using regular white basmati, reduce the cooking time accordingly.
- I use Garam Masala spice from Lebensbaum. You can find it in the your local organic food market or online.
This curried rice recipe is also nice with roasted cauliflower. Feel free to add your favourite in-season vegetables.
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