Ingredients with Measurements:
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 cup frozen peas
- Salt and pepper to taste
Special equipment needed:
- Medium-sized pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. Drain and set aside.
2. In a medium-sized pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sauté for another minute.
4. Add the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Stir to combine and cook for 1-2 minutes until fragrant.
5. Add the rinsed rice to the pot and stir to coat it with the spice mixture.
6. Add 2 cups of water and bring to a boil.
7. Reduce the heat to low, cover the pot with a lid, and simmer for 15-20 minutes or until the rice is cooked and the water has been absorbed.
8. Add the frozen peas to the pot and stir to combine. Cover the pot and let it sit for 5 minutes to allow the peas to thaw and heat through.
9. Fluff the rice with a fork and season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 215
Fat: 3g
Carbohydrates: 42g
Protein: 5g
Fiber: 3g
Sodium: 150mg
Substitutions for ingredients:
- You can use any type of rice instead of basmati rice.
- Fresh peas can be used instead of frozen peas.
- You can substitute the olive oil with any other cooking oil.
Variations:
- Add diced carrots or bell peppers to the pot along with the onion for extra flavor and nutrition.
- Use coconut milk instead of water for a creamier curry rice.
- Add cooked chicken or shrimp to the pot for a complete meal.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent it from becoming sticky.
- Use a fork to fluff the rice after cooking to prevent it from becoming mushy.
- Let the rice sit covered for a few minutes after cooking to allow it to absorb any excess moisture.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry rice in the microwave or on the stovetop with a splash of water or broth to prevent it from drying out.
Presentation ideas:
Serve the curry rice in a large bowl or on individual plates. Garnish with fresh cilantro or chopped scallions.
Garnishes:
Fresh cilantro, chopped scallions, sliced almonds, or toasted coconut flakes.
Pairings:
Curry rice with peas pairs well with grilled chicken or fish, roasted vegetables, or a simple green salad.
Suggested side dishes:
Naan bread, cucumber raita, or mango chutney.
Troubleshooting advice:
- If the rice is still undercooked after simmering for 20 minutes, add a splash of water and continue cooking until it is tender.
- If the rice is too dry, add a splash of water or broth and stir to combine.
Food safety advice:
- Make sure to cook the rice until it is fully cooked to prevent any foodborne illnesses.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Curry rice with peas is a popular dish in Indian cuisine. It is often served as a side dish or as a main course with added protein.
Flavor profiles:
Curry rice with peas is a savory and slightly spicy dish with a hint of sweetness from the peas.
Serving suggestions:
Serve the curry rice with peas as a side dish or as a main course with added protein.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian