Chickpea Curry with Rice Recipe

Recipe courtesy of Ree Drummond
Show: The Pioneer Woman
Episode: Perfecting the Pantry

Total:35 minActive: 25 min
Yield: 4 to 6 servings
Level: Easy

Ingredients

2 cups basmati rice
2 tablespoons vegetable oil
1 large onion, chopped
Kosher salt and freshly ground black pepper
2 teaspoons curry powder
2 cloves garlic, chopped
1 cup vegetable stock
Two 15-ounce cans chickpeas, drained and rinsed
One 13.5-ounce can coconut milk
1 to 2 tablespoons honey
1 to 2 tablespoons sriracha sauce
Naan bread, for serving
Chopped fresh cilantro, for garnish.

Directions

Watch how to make this recipe.

Cook the basmati rice according to the package instructions.

Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.

Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.

Recipe courtesy of Ree Drummond

Kheer (Indian Rice Pudding) Recipe

Kheer (Indian Rice Pudding)

Total Time 35mins
Prep 5 mins
Cook 30 mins

Servings 4-6

My sisters recipe. The rose water and coconut give it such a delicate flavor, the perfect palate cleanser for a spicy Indian meal! For Zaar World Tour 8

Ingredients

2 cups coconut milk
2 cups milk
3 tablespoons sugar
1⁄2 cup basmati rice
1⁄4 cup raisins
1⁄2 teaspoon ground cardamom
1⁄2-1 teaspoon rose water
1⁄4 cup sliced almonds, toasted
1⁄4 cup chopped pistachios

Directions

1. In a large saucepan bring milks and sugar to a boil. Add rice and lower heat to a simmer. Cook and stir often until the rice is tender and mixture thickens, about 20-30 minutes.
2. Stir in the raisins, cardamom and rose water. Put in serving bowls and garnish with almonds and pistachios.

Source: food.com

Jeera chicken and rice recipe

Jeera means cumin, and in this dish the chicken and the rice are cooked separately, each flavoured with cumin seeds.

Serves 4
Preparation 20min
Cooking 45min
Skill level Easy

By
Rajwant Kaur Sandhu

Ingredients

2 garlic cloves, crushed
2 tsp finely chopped ginger
1 tbsp Greek-style yoghurt
2 tsp lemon juice
750 g chicken thigh fillets, trimmed, cut into thirds widthwise
2½ tbsp vegetable oil
1 tsp cumin seeds
2 onions, thinly sliced
1 tsp garam masala
coriander leaves, to serve

Jeera rice

300 g basmati rice
2 tbsp vegetable oil
1 onion, thinly sliced
½ tsp cumin seeds

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time 2 hours

Place garlic, ginger, yoghurt and lemon juice in a bowl and mix to combine. Add chicken and mix to coat. Cover with plastic wrap and refrigerate for 2 hours.

Meanwhile, to make jeera rice, place rice in a bowl, cover with 600 ml water. Set aside for 30 minutes to soak. Drain. Heat 2 tablespoons of oil in a large saucepan over medium-high heat. Add onion and cumin seeds and cook, stirring occasionally, for 10 minutes or until onion is golden. Add drained rice and stir to combine. Add 375 ml (1½ cups) boiling water, cover pan and boil for 5 minutes; do not remove lid. Remove from heat and stand, without removing lid, for 10 minutes or until rice is tender.

Heat vegetable oil in a wok or large frying pan over medium heat. Add cumin seeds and sliced onions and cook, stirring occasionally, for 10 minutes or until golden.

Add chicken, season with salt and pepper and cook for 4 minutes on each side or until chicken is just golden. Add garam masala, cover with a lid, and cook for a further 10 minutes or until chicken is cooked through. Serve chicken with jeera rice, scattered with coriander.

Photography Brett Stevens. Food preparation Leanne Kitchen. Styling Vanessa Austin.

As seen in Feast magazine, September 2014, Issue 35.

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Adam Bennett's Asha's egg curry with basmati rice recipe

Photo: Adam Bennett's Asha's egg curry with basmati rice recipe

The Rice Recipes Kitchen invites you to try Adam Bennett's Asha's egg curry with basmati rice Recipe. Get easy-to-follow rice recipes and learn how to make Adam Bennett's Asha's egg curry with basmati rice.

Paired with fragrant basmati rice, Adam Bennett’s egg curry is a delicious dish ideal for weekend lunch for all the family.

Takes 15mins to prepare and 35mins to cook
serves 4

Ingredients

350g (12oz) Charlotte potatoes
4 eggs
2 pinches turmeric
140g (4½oz) basmati rice
½ garlic clove, chopped
1 onion, peeled and chopped into a 1cm dice
1tsp ginger, grated
1 green chilli, chopped
1 bay leaf
½tsp garam masala
1 handful coriander
1 lemon, cut into wedges
75ml (3fl oz) vegetable oil
2 pinches salt
1 pinch sugar

Method

Into a pot of cold, lightly salted water, bring the potatoes to boil for approximately 10-12 minutes until tender.

Drain and set aside to cool. Ask your helper to remove the skins and help them slice it into cubes of approximately 2cm.    

Lower the eggs into a pot of boiling water and cook for 8 minutes so that they are just hard boiled. Cool under running water, and ask your helper to peel the eggs.

Prick each egg 3 or 4 times into the egg white with a fork - this helps them to absorb the flavour of the curry. Sprinkle the eggs and the potatoes with a sprinkle of turmeric powder.

Wash the rice and add into a large pan. Cover and bring to boil with double its volume of water. Stir occasionally.

Reduce to a low heat and cover. Leave to cook gently for approximately 12 minutes then remove and set aside.

Over a medium heat, add the vegetable oil into a saucepan. Once hot, carefully fry the eggs until slightly crispy.

Remove and reserve into a bowl. Add the garlic to the same pan and fry lightly followed by the onions seasoned with a pinch of salt. Continue to cook for 5 minutes until soft.

Add the potatoes and continue cooking until all ingredients are golden brown in colour. Add the ginger and the chilli. Cook for a further 4-5 minutes.

Return the eggs to the pan adding a pinch of turmeric, bay leaf, garam masala, a pinch of sugar with salt (if needed), and enough hot water to just cover the potatoes.

Simmer for 8-10 minutes. The eggs should warm through and the sauce will come together but still remain fairly light.

Divide the curry into bowls and finish with the chopped coriander. Serve with the basmati rice and wedges of lemon.

A recipe from the Great British Chefs vegetarian and main meals collection

More Rice Recipes:

Asparagus Risotto with Chervil recipe
Asian-Style Rice Recipe
Leftover Chinese egg fried rice recipe
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Mexican Rice with Chicken Recipe
Chicken and Rice Casserole Recipe

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Indian chicken and rice salad recipe

Photo:  Indian chicken and rice salad recipe

If you're looking for a light and quick meal option, this chicken salad hits the spot.

To Prep 0:15
To Cook 0:20
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 4

Ingredients

1 1/2 cups (300g) basmati rice
2 1/4 cups (560ml) water
2 cups coarsely shredded Steggles roast chicken
1 tablespoon tandoori paste
2 tablespoons natural yoghurt
1 Lebanese cucumber, thinly sliced lengthways
1 carrot, peeled, thinly sliced lengthways
1/2 cup coarsely coriander
1/2 cup mint leaves
Mango chutney, to serve
Natural yoghurt, extra, to serve

Method

Step 1 Rinse the rice in a sieve under cold running water until the water runs clear. Place rice and water in a large saucepan. Cover with a tight-fitting lid or foil and bring to the boil over high heat. Reduce heat to low and cook for 10 minutes or until water is absorbed. Remove from the heat and set aside, covered, for 5 minutes. Set aside to cool slightly.

Step 2 Heat a large frying pan over medium heat. Add the chicken, tandoori paste and yoghurt and cook, stirring, for 5 minutes or until well combined and heated through. Remove from heat.

Step 3 Spoon the rice among serving bowls. Arrange the cucumber and carrot ribbons over the rice. Top with chicken mixture, coriander, mint, mango chutney and dollop with yoghurt. Serve immediately.

Taste.com.au - April 2012
Recipe by taste.com.au

Photography by Craig Wall

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Rice pudding with sultanas recipe

Photo: Rice pudding with sultanas recipe
Photography by Ian Wallace

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice pudding with sultanas Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Rice pudding with sultanas.

Discover bursts of sweetness from chewy sultanas in this sticky Indian rice pudding.

Ingredients

1.5L (6 cups) milk
200g (1 cup) basmati rice
100g (1/2 cup) caster sugar
6 cardamom pods, crushed
1 cinnamon stick
4 tbs sultanas
20g butter
25g (1/4 cup) flaked almonds

Method

Place the milk in a large saucepan and bring to the boil. Add the rice, sugar, cardamom and cinnamon. Reduce heat to medium and cook, stirring, for 30 minutes or until the rice is soft.

Stir in half the sultanas. Set aside for 10 minutes to cool slightly.

Heat the butter in a frying pan over medium heat. Add the almonds and remaining sultanas. Cook, stirring, for 1-2 minutes or until lightly toasted.

Divide the rice pudding among serving dishes. Top with almonds and sultanas.

Nutrition

Energy 1800kJ
Fat saturated 8.50g
Fat Total 15.00g
Carbohydrate sugars -
Carbohydrate Total 63.00g
Dietary Fibre 1.00g
Protein 13.00g
Cholesterol -
Sodium -

Australian Good Taste - June 2011 , Page 97
Recipe by Michelle Noerianto

More Rice Recipes:                

Blueberry and apricot rice pudding 
Chinese-style Rice Soup with Chicken and Ginger
Egg fried rice  
Egg fried rice with ham  
Spicy prawn fried rice  
Fragrant Fried Rice Pilaf   

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Taj Mahal Rice Pilaf Recipe

Photo: Taj Mahal Rice Pilaf Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Taj Mahal Rice Pilaf Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Taj Mahal Rice Pilaf. 

Ingredients

1 bag Success® Jasmine Rice, Success® White Rice or Success® Brown Rice
1 chicken flavored bouillon cube
1 cinnamon stick
1 Tbsp olive oil
1 tsp cumin powder
1 tsp coriander
1/3 cup golden raisins
1 medium onion, thinly sliced
1/4 cup sliced almonds, toasted
1/4 cup fresh cilantro, chopped

Directions

Prepare rice according to package directions adding bouillon cube and cinnamon stick to water. Remove cinnamon stick after rice is cooked.

Heat oil in a medium skillet over medium heat. Add cumin, coriander, raisins and onions. Cook, stirring occasionally, until onions are tender and golden-colored, about 10 minutes. Stir in cooked rice, almonds and cilantro.

Courtesy of Success® Boil-in-Bag Rice
 
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Indian-style kedgeree 
Indian pilaf with eggs 
Spiced wild rice pilaf
Wild rice and pecan salad
Curried lamb with rice pilaf
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Indian-style kedgeree recipe

Photo: Indian-style kedgeree recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Indian-style kedgeree Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Indian-style kedgeree. 

Whatever time of day you prefer, kedgeree is always a winner.

Ingredients (serves 4)

1 1/2 cups long-grain white rice
30g butter
1 medium brown onion, finely chopped
1 garlic clove, crushed
1 tablespoon medium curry powder
200g smoked trout fillets, flaked
2 tablespoons finely chopped fresh coriander leaves
2 tablespoons finely chopped fresh flat-leaf parsley leaves
4 hard-boiled eggs, quartered

Method

Cook rice following packet directions. Line a baking tray with baking paper. Spread rice over prepared tray. Cool. Cover and refrigerate for 3 hours.

Melt butter in a large frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until onion has softened. Add garlic and curry powder. Cook, stirring, for 1 minute or until fragrant.

Add rice, trout, coriander and parsley. Cook, stirring, for 3 minutes or until heated through. Divide between bowls. Top with egg. Serve.

Source
Super Food Ideas - October 2008, Page 33
Recipe by Kirrily La Rosa
 
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Indian pilaf with eggs 
Spiced wild rice pilaf
Wild rice and pecan salad
Curried lamb with rice pilaf
Artichoke and saffron risotto
Smoked salmon & lemon risotto

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Indian pilaf with eggs recipe

Photo: Indian pilaf with eggs recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Indian pilaf with eggs Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Indian pilaf with eggs. 

Preparation Time
10 minutes

Cooking Time
35 minutes 

Ingredients (serves 4)

40g butter
2 brown onions, halved, finely chopped
4 garlic cloves, crushed
1 tbs finely grated fresh ginger
2 long fresh green chillies, halved, deseeded, finely chopped
200g (1 cup) basmati rice
1/2 tsp saffron threads
4 ripe tomatoes, finely chopped
375ml (1 1/2 cups) chicken stock
1/2 cup coarsely chopped fresh coriander
Salt & freshly ground black pepper
4 eggs
Fresh coriander leaves, to serve

Method

Melt the butter in a large deep frying pan over medium-high heat. Add the onion, garlic, ginger and chilli and cook, stirring occasionally, for 8-10 minutes or until onion is golden.

Add rice and saffron and cook, stirring, for 2 minutes or until rice is well coated in onion mixture. Add tomato and stock. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until rice is just tender. Stir in the coriander. Taste and season with salt and pepper.

Use the back of a spoon to make 4 evenly spaced hollows in rice mixture. Crack an egg into each hollow and cook, uncovered, for 3-4 minutes or until eggs are just set or until cooked to your liking.

Divide the pilaf and eggs among serving plates. Sprinkle with coriander and serve immediately.

Source
Australian Good Taste - April 2006, Page 19
Recipe by Sarah Hobbs 

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Spiced wild rice pilaf
Wild rice and pecan salad
Curried lamb with rice pilaf
Artichoke and saffron risotto
Smoked salmon & lemon risotto
Mushroom risotto

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Indian rice salad with currants and almonds recipe

Photo: Indian rice salad with currants and almonds recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Indian rice salad with currants and almonds recipe. Enjoy our collection of rice recipes and learn how to make Indian rice salad with currants and almonds. 
 
Give this classic Indian rice salad a makeover with the added flavour and texture of almonds.

Ingredients (serves 4)

3/4 cup basmati rice
100g wild rice
2/3 cup slivered almonds
2/3 cup Greek-style yoghurt
1 1/2 tablespoons lime pickle
1/3 cup currants
1 cup chopped fresh coriander leaves

Method

Cook basmati rice and wild rice separately, following packet directions. Place on a tray. Set aside to cool.

Meanwhile, heat a frying pan over medium-high heat. Cook almonds for 3 to 4 minutes or until golden. Combine yoghurt, pickle and 1 tablespoon cold water in a bowl.

Reserve 1 tablespoon each of almonds, currants and coriander. Place remaining almonds, currants and coriander, rice and yoghurt mixture in a bowl. Gently toss to combine. Serve topped with reserved almonds, currants and coriander.

Notes

Serve with grilled chicken thigh fillets or grilled beef sausages.

Source
Super Food Ideas - April 2011, Page 34
Recipe by Lucy Nunes
 
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Chicken and Tenderstem rice salad
Brown rice and barley salad
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Indian Rice Pudding Recipe

Photo: Indian Rice Pudding Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Indian Rice Pudding recipe. Enjoy our collection of rice recipes and learn how to make Indian Rice Pudding. 

Total Time: 1 hr 30 min
Prep 10 min
Inactive 1 hr 0 min
Cook 20 min

Yield: 4 servings
Level: Easy

Ingredients

1 cup cooked long grain or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom
1 1/2 ounces golden raisins, approximately 1/3 cup
1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

Directions

In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.

Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.

Recipe courtesy Alton Brown, 2004
Show: Good Eats Episode: Puddin' Head Blues  

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Arroz con Coco (Cuban Coconut Rice Pudding) 
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Chicken with paella style rice
Shrimp and Wild Rice Casserole
Baked Brown Rice  

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Indian spiced pilau rice recipe

Photo: Indian spiced pilau rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Indian spiced pilau rice Recipe. Enjoy our collection of rice recipes and learn how to make Indian spiced pilau rice.

Ingredients (serves 4)

2 1/2 cups basmati rice
1/2 teaspoon saffron threads
1/4 cup vegetable oil
1 large brown onion, finely chopped
2 garlic cloves, finely chopped
2cm piece ginger, peeled, grated
1 cinnamon stick, halved
1 star anise
4 cardamom pods, lightly crushed
4 cups reduced-salt chicken stock
pinch of ground cloves
1/2 teaspoon garam masala
1/2 cup sultanas
1/2 cup frozen peas, slightly thawed
2 hard-boiled eggs, quartered and 1/4 cup roasted cashews, to serve

Method

Wash rice in cold water until water runs clear. Place in a bowl. Cover with cold water. Set aside for 20 minutes to soak. Drain rice in a colander, stirring occasionally, for 30 minutes or until rice feels dry. Combine saffron and 1 tablespoon hot water in a small bowl and set aside.

Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring often, for 4 to 5 minutes or until soft.

Add ginger, cinnamon stick, star anise and cardamom pods. Cook for 1 minute. Add rice and cook, stirring constantly, for 5 minutes.

Meanwhile, bring stock to the boil in a saucepan over medium-high heat. Add boiling stock, saffron mixture, cloves, garam masala and sultanas to rice. Stir to combine. Bring to the boil. Reduce heat to low. Cover with a tight-fitting lid and cook for 18 minutes (do not remove lid). Remove from heat. Add peas and stir with a fork. Cover and set aside for 5 minutes. Fluff rice with a fork. Transfer to serving bowl. Top with egg and fried cashews. Serve.

Source
Super Food Ideas - April 2006, Page 28
Recipe by Annette Forrest   

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Bollywood Basmati 
Mini rice puddings with clotted cream 
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Sweet and sour pork rice noodles   

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Bollywood Basmati Recipe

Photo: Bollywood Basmati Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Bollywood Basmati recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Bollywood Basmati.

Total Time: 40 min
Prep 10 min
Cook 30 min

Yield: 4 servings
Level: Intermediate

Ingredients
2 teaspoons olive oil
1 cup white basmati rice
1 medium onion, chopped
2 cups water
2 teaspoons salt
1/4 cup sliced apricots
2 tablespoons chopped currants
1/4 cup sliced almonds, toasted
2 tablespoons chopped cilantro leaves

Directions

Warm olive oil in a medium saucepan. Add rice and onion. Stir until rice is well coated and translucent around edges, about 2 minutes. Add water and salt. Stir, cover, reduce heat to low and cook 20 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff rice. Then gently mix in remaining ingredients.

Recipe courtesy Guy Fieri, 2008
Show: Guy's Big Bite Episode: A Passage to India 

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Sweet and sour pork rice noodles 
Stuffed Red Peppers   

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Indian rice and vegetables recipe

Photo: Indian rice and vegetables recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Indian rice and vegetables Recipe. Enjoy our wonderful collection of easy rice recipes and learn how to make Indian rice and vegetables. 

Recipe facts:
Takes: 20 mins to prepare and 35 mins to cook
Makes: 4

Ingredients
200ml basmati rice, rinsed in several changes of water then drained
400ml boiling water
50ml sunflower oil
1 small cauliflower, prepared into small florets
75g frozen peas, thawed
25g raisins
1 small potato, peeled and diced
2 carrots, peeled and sliced
pinch saffron strands, to garnish
2tbsp whole almonds
1tbsp mild curry powder
1tsp ground cumin
1tsp ground coriander
½tsp turmeric
½tsp ground cinnamon
½tsp ground ginger
salt
pepper

Start by cooking the rice; place the rice, boiling water and a little salt in a large saucepan. Bring to the boil then reduce to a low heat and cover with a lid. Cook for 15-20 minutes until the rice is tender.

Remove from the heat and keep covered with the lid.

Heat the sunflower oil in a large saucepan over a moderate heat until hot then add the ground spices and salt and fry for a few minutes, stirring occasionally. Add the all the vegetables apart from the peas to the dish and cook for a few minutes, stirring occasionally.

Add 250ml of water to the pan, cover with a lid and reduce the heat to low. Cook gently for 10-15 minutes until the vegetables are soft. Add the peas and raisins at this point and adjust the seasoning to taste.

Re-heat the rice if necessary and spoon into serving bowls. Top with the vegetables and Garnish with almonds and with saffron before serving. 

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Indian curried chicken rice
Spiced Indian rice
Tandoori chicken with rice
Chicken biryani
Tandoori lamb with rice
Vegetarian Korma   

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Indian curried chicken rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Indian curried chicken rice recipe. Enjoy quick & easy rice recipes and learn how to make Indian curried chicken rice. 

Here's the latest coop - a fresh-look chicken delight to please the cluckiest guest!

Ingredients (serves 4)

1kg chicken thigh cutlets, skin removed
2 tablespoons mild Indian curry paste (see note)
1 tablespoon vegetable oil
1 brown onion, chopped
1 1/4 cups white long-grain rice
1/3 cup sultanas
1 granny smith apple, cut into 2cm pieces
1 medium tomato, cut into 1cm pieces
2 1/2 cups chicken stock
Fresh coriander leaves and plain
Natural yoghurt, to serve

Method

Preheat oven to 220°C/200°C fan-forced. Place chicken and curry paste in a large glass or ceramic bowl. Stir to coat chicken.

Heat oil in a large frying pan over medium-high heat. Cook chicken, in batches, turning, for 4 minutes or until golden. Transfer to a plate.

Add onion to pan. Cook, stirring, for 2 to 3 minutes or until softened. Add rice. Stir for 1 to 2 minutes or until rice is coated. Stir in sultanas, apple and tomato. Transfer mixture to a 10 cupcapacity, 25cm (base) round ovenproof dish. Arrange chicken over rice, pressing down gently. Pour over stock. Cover tightly with foil. Bake for 45 to 50 minutes or until rice is tender and chicken cooked through.

Top with coriander. Serve with yoghurt.

Notes

We used korma curry paste. For a spicier version, use vindaloo curry paste.

Source
Super Food Ideas - April 2010, Page 32
Recipe by Donna Boyle

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Spiced Indian rice recipe - How to make spiced Indian rice

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spiced Indian rice recipe. Enjoy quick & easy rice recipes and learn how to make Spiced Indian rice.


There’s much to entice about this side with rice, it's delicious and low in price!

Ingredients (serves 4)

50g butter
2 medium brown onions, halved, thinly sliced
2 garlic cloves, crushed
4 cardamom pods, bruised
2 teaspoons mustard seeds
1/2 teaspoon dried chilli flakes
1 teaspoon poppyseeds
1 cup basmati rice (see tip)
1 1/2 cups chicken stock
1/4 teaspoon ground turmeric
400g can lentils, drained, rinsed chopped fresh coriander leaves, to serve

Method

Melt butter in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add cardamom, mustard, chilli and poppyseeds. Cook, stirring, for 1 minute or until fragrant.

Add rice. Top with chicken stock and turmeric. Cover and bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 10 minutes or until liquid is just absorbed. Stir in lentils. Season with salt and pepper. Set aside for 10 minutes. Top with coriander. Serve.

Notes

Tip: Don't overstir the rice, or it will become gluggy.

Serve with: Vegetable curry, beef skewers and yoghurt, barbecued lamb or chicken.

Take a trip around the globe with our range of international recipe collections. Start with our French recipes, Thai recipes, Turkish recipes and Spanish recipes.

Source
Super Food Ideas - February 2010, Page 45
Recipe by Kim Coverdale  

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Tandoori chicken with rice
Stir-fried chicken with cashew & coriander rice
Paella (spinach, rice, seafood & saffron)
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Fried Rice
BBQ Pork Fried Rice

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Tandoori chicken with rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Tandoori chicken with rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Tandoori chicken with rice.

Preparation Time15 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

80g (1/4 cup) tandoori paste
390g (1 1/2 cups) Greek-style yoghurt
12 (about 1.8kg) chicken thigh fillets, halved
50g (1/3 cup) slivered almonds
750ml (3 cups) water
400g (2 cups) basmati rice
1/4 tsp saffron threads
55g (1/3 cup) currants
2 Lebanese cucumbers, chopped
1 tbs chopped fresh dill
1 tbs finely grated lemon rind
Chopped fresh dill, extra, to serve

Method

1.Combine the tandoori paste and 260g (1 cup) yoghurt in a shallow glass or ceramic dish. Add the chicken and turn to coat. Cover and place in the fridge for 4 hours to marinate.
  
2. Cook the almonds in a frying pan over medium heat for 3-4 minutes or until toasted. Transfer to a plate. Add water to the pan and bring to the boil. Add rice and saffron and combine. Reduce heat to low. Cook, covered, for 12 minutes or until the liquid is absorbed. Set aside, covered, for 10 minutes. Stir to separate the grains. Stir in almonds and currants.
  
3. Meanwhile, heat a frying pan over medium-high heat. Add half the chicken and cook for 3-4 minutes each side or until cooked through. Transfer to a plate. Repeat with remaining chicken.
  
4. Combine the cucumber, dill and lemon rind in a bowl. Divide rice among serving plates. Top with chicken and remaining yoghurt. Sprinkle over extra dill and serve with cucumber mixture.

Note: Allow 4 hours marinating time.

Source
Good Taste - October 2006, Page 97
Recipe by Michelle Southan

More Rice Recipes:

Stir-fried chicken with cashew & coriander rice
Paella (spinach, rice, seafood & saffron)
Chicken fried rice
Fried Rice
BBQ Pork Fried Rice
Soy-marinated salmon with fried rice

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Chicken biryani Recipe - Tasty chicken biryani recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Tasty chicken biryani Recipe. Enjoy cooking easy rice dishes and learn how to make Tasty chicken biryani. 

A great one-pot rice dish that can still be served up a few days later, perfect for leftovers

Easy
Serves 4
Preparation time 10 mins
Cook time 30 mins

Ingredients

300g basmati rice
25g butter
1 large onion , finely sliced
1 bay leaf
3 cardamom pods
small cinnamon stick
1 tsp turmeric
4 skinless chicken breasts , cut into large chunks
4 tbsp curry paste (we used Patak's balti paste))
85g raisins
850ml chicken stock
chopped coriander and toasted flaked almonds to serve

Method

1. Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.

2. Stir the rice into the pan with the raisins, then pour over the stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander. To serve, scatter over the rest of the coriander and the almonds.

Try

Left over rice
The next day, enjoy a Coronation chicken rice salad for lunch. Mix the cold rice with mayonnaise and a squeeze of lemon juice and serve with Baby Gem leaves and sliced cucumber.

Nutrition per serving

617 kcalories, protein 49g, carbohydrate 83g, fat 12 g, saturated fat 4g, fibre 2g, sugar 19g, salt 2.01 g

Recipe from Good Food magazine, September 2007.

Vegetable Biryani Recipe - Fragrant vegetable & cashew biryani  - Spicy Indian rice recipe
 
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Tandoori lamb with rice salad

Enjoy a tasty recipe for Tandoori lamb with rice salad. Learn how to make a delicious dish of Tandoori lamb with rice salad.

Ingredients (serves 4)
1/3 cup medium tandoori paste
1/4 cup plain yogurt
1 tablespoon lemon juice
8 (880g) lamb midloin chops
canola oil cooking spray
mini naan breads, to serve

Rice salad
1 cup basmati rice
1/4 teaspoon ground turmeric
1 small red capsicum, finely chopped
1/3 cup roughly chopped fresh mint leaves
1/4 cup flaked almonds, toasted
1/4 cup raisins, chopped
2 tablespoons olive oil
2 tablespoons lemon juice

Method
1. Combine tandoori paste, yoghurt and lemon juice in a bowl. Add lamb. Turn to coat. Cover and refrigerate for 30 minutes.
2. Make rice salad: Bring 6 cups of cold water to the boil in a saucepan over high heat. Add rice and turmeric. Cook, covered, for 10 to 12 minutes or until tender. Drain. Combine rice, capsicum, mint, almonds and raisins in a bowl. Combine oil and lemon juice in a jug. Pour over rice mixture. Toss to combine.
3. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Remove lamb from tandoori mixture. Cook for 4 to 5 minutes each side for medium or until cooked to your liking. Serve with rice salad and naan.

Tip: To heat naan breads, wrap in foil and cook for 5 minutes, turning halfway, or until heated through.

Source
Super Food Ideas - February 2008, Page 77
Recipe by Cathie Lonnie

Tandoori chicken with coconut and coriander rice - Middle Eastern Rice & lamb salad - indian rice capsicums with mint yoghurt

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Vegetarian Korma Recipe - How to Make Vegetarian Korma

Easy recipe for Indian Vegetarian Korma. Learn how to make ahealthy Vegetarian Korma dish. This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice. This recipe consists of onion, ginger, garlic, potatoes, carrots, jalapeno pepper, cashews, tomato sauce, curry powder, green peas, bell pepper and cilantro.

Preparation Time: 25 Min
Cooking Time: 30 Min
Ready In: 55 Min

Ingredients
1 1/2 tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
1 (4 ounce) can tomato sauce
2 teaspoons salt
1 1/2 tablespoons curry powder
1 cup frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup heavy cream
1 bunch fresh cilantro for garnish

Preparation
1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
2. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

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