Curried Rice Pilaf

Total Time:
25 min
10 min
15 min

4 servings


Saute 1 chopped onion, 2 smashed garlic cloves, 1 cinnamon stick, a strip of lemon zest, 1/2 teaspoon curry powder and a pinch of turmeric in a saucepan with butter and olive oil until lightly browned. Add 1 cup basmati rice and stir until toasted. Add 1 1/3 cups water, season with salt and bring to a boil, then cover and simmer 15 minutes. Let sit 5 minutes, then fluff with a fork and add a splash of lemon juice and some cilantro and cashews.

Photograph by Antonis Achilleos

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    I made it with Brown Rice. It was very flavorfull, and perfect with the Tandoori Chicken .
    Very easy and the taste is incredible.
    It was okay. Sadly, it didn't really have all that much curry flavor. Next time I try making it I'm going to up the spices.
    This rice was very easy to put together and made a nice base for an Indian meal.
    We really liked this recipe and I'm making it for the second time .This time I'm putting a little more curry and 2 cups of water
    When I saw this receipe, I was kind not sure if I wanted to try it. Well, I made for my Pastor's birthday party. He loves curry. It turn out that not only he liked, but lot other guest did. I made little more then the receipe asked for. I also, added more curry about 2-3 tbs. more and add also some caynne pepper. One thing for sure, is that need added enough salt for taste. I will made this again.
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    Recipe courtesy of Claire Robinson