Name: Spicy Indian rice
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: a mugful of American long grain rice; 2 onions sliced; 2 tbsp sunflower oil; ½ tsp turmeric; 1 cinnamon stick; 6 cardamom pods; 1 tsp cumin seeds; large handful of sultanas and roasted cashew nuts

Home
Recipes
Spicy Indian rice

Spicy Indian rice

Sara Buenfeld

Save recipe

Serves 4

Easy

Prep: 20 mins - 30 mins

A star rating of 4.7 out of 5.46 ratingsRate

loading...

Sara Buenfeld’s delicious spicy rice is perfect served with your favourite curry

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Indian spice box chicken

A star rating of 4.7 out of 5.68 ratings

Ingredients

Nutrition

Units:

MetricUS

a mugful of American long grain rice
2 onions

sliced
2 tbsp sunflower oil
½ tsp turmeric
1 cinnamon stick
6 cardamom pods
1 tsp cumin seeds
large handful of sultanas

and roasted cashew nuts

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 1

Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.
step 2

Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water
step 3

Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.
step 4

Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.

Recipe from Good Food magazine, May 2002

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.46 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now