Curried and Herbed Basmati Rice

Total Time
30mins
Prep 10 mins
Cook 20 mins

Basmati rice, alone, is a wonderfully fragrant and fluffy rice. This is my own concoction with a pinch here and a dash there, but I tried to be more specific when writing the recipe. We enjoyed it very much, I hope you do also. If you love the taste of curry, you will love this rice.

Ingredients Nutrition

Directions

  1. Heat medium 3-quart pot over medium-high heat with oil. Add minced garlic. Cook for 2 minutes. Don't burn garlic. Lightly brown.
  2. Add rice. Constantly toss and stir to coat rice with garlic and oil and lightly toast rice.
  3. Add chicken stock, curry powder and bring to a boil. Reduce heat and cover on simmer til rice has absorbed liquid (about 20 minutes).
  4. During last 5 minutes of cooking rice, remove lid, add butter, rosemary and parsley. Stir. Recover.
  5. If liquid is absorbed, reduce heat to low and keep warm. If rice appears dry, add small amount of olive oil. I recommend doing this anyway, as the Extra Virgin Olive Oil adds wonderful flavor.
  6. Just before serving, add lemon zest to pot and toss to combine all ingredients. Salt and pepper to taste.

Reviews

(7)
Most Helpful

I have never been a curry(smell) fan and this was my first venture in cooking with it. It has become my absolute best and favourite rice recipe. Everybody loves it!

Derek B. May 12, 2014

This one's a Keeper!! what a Wonderful way to make Basmati rice! I followed the recipe almost exact, i didn't have fresh lemon but i used lemon juice. DELICIOUS!

I'm just a Cook July 06, 2009

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