Curry Leaf Rice

"I love the taste of curry leaves and I love rice. So I combined those two things and came up with this recipe. This rice dish tastes better the longer it sits. Ghee can be substituted for the olive oil. Curry leaves can be found at your Indian grocer. This recipe uses small-medium sized curry leaves. If your leaves are large, adjust accordingly."
photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA
photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA photo by Sandi From CA
photo by Kathy228 photo by Kathy228
photo by Kathy228 photo by Kathy228
Ready In:




  • Heat olive oil in a large sautee pan.
  • When hot, add the finely chopped curry leaves, onion, and garlic.
  • Sautee over low heat until the fragrance whafts-up and the onions are tender, about 5 minutes. Watch that the leaves don't burn.
  • Add garam masala and cook for one minute.
  • Add the bread crumbs and stir for a minute.
  • Add the cooked rice and with a spatula, turn over until thoroughly coated, being careful not to mash the rice.
  • Add salt and pepper to taste and combine carefully.
  • Garnish with the whole curry leaves.

Questions & Replies

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  1. Georgi J.
    THANK YOU! The whole family raved about it. I have fallen in love with curry plants and this recipe.
  2. Chef Smig52
    Very nice dish. Loved it.
  3. Sandi From CA
    Ohhhhhhhhhhhhhhhh M'gawd. I was so pleasantly surprised by this dish that I couldn't shuddup about it. Oh sure, I managed large forkfuls between utterings, but honestly, this rice turned out to be one of my favorites of all time, just behind Chinese fried rice (and that's a tough one to beat.) Still, curry leaf rice is going straight into my Encore cookbook where I save the best of the best. This was my first curry leaf experience, by the way, and I'm happy to report it is the beginning of a long and loving relationship. I served it with Recipe #169101 and a salad with Recipe #308914. Just devine! Thank you, Kathy, for a lovely recipe. *** ETA: The last time I made this was with brown jasmine rice (Trader Joe's) and it was STUNNING. I can't believe I actually loved it just as much as when using not-quite-as-healthy white rice! My husband is also a huge fan of this dish. LOVE it!
  4. BonnieZ
    This was a delightful rice recipe and one I am sure to return to. For dietary reasons, I did cut back on the salt and oil substantially without a problem. Used the full 1/2 tsp garam masala and like another reviewer omitted the bread crumbs. Thank you Kathy228 for sharing the recipe.
  5. RecipeTsarina
    Awesome. I picked up a packet of curry leaves at the grocer and was looking to put it too a good use. I find it's flavor gets lost in curries sometimes. But it really stood out great in this. I left out the breadcrumbs. This was great with a simple veg curry.


  1. joan r.
    I've fairly recently developed a love for curry leaves, so much so that I have purchased several curry leaf plants. Can't tell you how much we all loved this recipe. I'm not usually a fan but the olive oil was lovely in this rice dish. Served it with Martha Stewart's Vegan Meatballs in a simple Asian sauce and veggies. Will be making this again and again.


<P>Hello. I live in NE Ohio in a suburb about&nbsp;20 miles from Lake Erie, and the Rock and Roll Hall of Fame.</P> <P>Should I neglect to send you a thank-you if you review or photograph one of my recipes - please know that I am honored and truly appreciate your choosing one of my recipes. I hope you enjoyed it. <BR><BR>Thanks so much! <BR>k</P>
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