Spiced Indian Rice

    Spiced Indian Rice


    35 people made this

    About this recipe: A delicious basmati rice that's chockful of flavours.

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 1 onion, chopped
    • 1 tablespoon minced fresh root ginger
    • 1 clove garlic, minced
    • ½ teaspoon ground coriander seed
    • ½ teaspoon ground cardamom
    • ¼ teaspoon ground nutmeg
    • ½ teaspoon ground cumin
    • 240g basmati rice
    • 95g lentils
    • ¾ teaspoon salt
    • 710ml water
    • 1 potato, peeled and diced
    • 1 red capsicum, chopped
    • 70g frozen peas
    • 3 tablespoons sultanas
    • knob butter (optional)

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large frying pan or saucepan, heat the oil over medium heat. Add the onion, and cook, stirring frequently until it has softened. Sprinkle in the ginger, garlic, coriander, cardamom, nutmeg and cumin. Cook for 3 minutes more, stirring frequently.
    2. Pour the rice into the saucepan and sauté the rice with the spices for 2 minutes, stirring constantly. Pour the lentils and salt into the saucepan. Pour water into the pan, stir.
    3. Place the potato into the pan. Bring the mixture to the boil, cover and turn heat to low. Cook for 10 minutes.
    4. Place the red capsicum, peas and sultanas into the saucepan. Stir well, then cover the pan again. Cook 10 minutes more, or until the rice, potatoes and lentils are tender. Stir in the butter, if using. Serve and enjoy.

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