Spiced Curry Leaf Rice
Rice is most definitely a side, but some rice dishes deserve centre stage – this is one of them. Blooming whole spices in ghee gives the rice warmth and depth, while fresh curry leaves bring that distinctive, almost citrusy savouriness you only get when they hit hot fat. I like this alongside dal, grilled fish or curries, but it’s also very good on its own, spooned straight from the pan.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 1x
Ingredients
Scale
- 350g basmati rice
- 3 tbsp ghee, butter or vegetable oil
- 2 tsp cumin seeds
- 2 cinnamon sticks
- 6 green cardamom pods, lightly crushed
- 3 cloves
- 3 sprigs fresh curry leaves, leaves picked
- 500ml water or stock (vegetable or chicken)
- small handful fresh coriander, finely chopped
- 50g cashews, toasted (optional)
Instructions
- Rinse the rice thoroughly until the water runs clear, then leave it to drain well in a sieve.
- Set a large saucepan over a medium heat and melt the ghee. Add the cumin seeds and cook until they start to sizzle, then add the cinnamon sticks, cardamom and cloves. Cook, stirring frequently, for 1 minute, or until fragrant.
- Add the curry leaves (they will splutter!), then tip in the drained rice and season generously with salt. Cook, stirring often, for 2 to 3 minutes, or until the grains are glossy and just starting to turn translucent at the edges.
- Pour in the water or stock and stir to combine. Taste the liquid and adjust the seasoning – it should be well salted. Turn the heat up to bring everything to a simmer, then reduce to low, cover and cook for 12 to 15 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove from the heat and leave covered for 5 minutes. Fluff the rice with a fork, then fold through the coriander and toasted cashews, if using.
Find it online: https://zenaskitchen.com/spiced-curry-leaf-rice/