1cup(150g)diced frozen onion or 1 fresh medium onion, peeled and diced
4tspyellow curry powder
1 1/2cups(275g) basmati ricerinsed and well drained
¾cup(120g) diced soft dried apricots
2 1/2cups(600ml) vegetable broth
1 1/2cups(225g) frozen peas
salt to taste
How to Make Curried Rice on the Stovetop
Heat oil and sauté onions for about 5 mins until soft. Quickly stir in minced garlic and minced ginger for 30 secs until fragrant.
Stir in curry powder, coriander and paprika for another 30 secs.
Then add the drained rice, apricots and peas followed by broth and salt to taste.
Cover and cook on medium heat until water almost evaporates. This can take around 10 mins, depending on your heat setting.
Then reduce heat to the lowest setting on your stove and let cook (steam) for another 10 mins until fluffy and rice grains are soft.
Let stand for a couple more minutes then mix, and serve topped with roasted cashews and other toppings of choice, if desired.
How to Make Curried Rice Using Rice Cooker
Complete steps 1 and 2 as listed above.
Transfer everything, including ingredients in step 3 to the rice cooker.
If not vegan, add in a dash of butter, ghee or even use chicken broth in place of the vegetable broth.
If you don’t have yellow curry powder, you can use about a ½ tsp or so of turmeric instead.
Make sure your rice is dried well, otherwise your it will turn out soggy. See the section below to learn how to dry your rice properly.
Make sure to use low-sodium vegetable broth, otherwise it will end up too salty with the combined salt in the recipe. If using broth with sodium, you may want to eliminate the salt from the recipe altogether.
Don’t use a fork to fluff your rice as it will break the longer grains.
There are 9 Blue Plan SmartPoints in one serving of this.