Basmati rice, the best tasting rice there is in my opinion. I made this last week as a side dish to Indian spice rubbed chicken thighs. You are going to want to make these, look at that spiced crispy chicken skin below!
They both made for a quick dinner that packs so much flavor and what I love is, since the vegetables are in the rice, you only need one side dish.
How do you make curry rice?
Curry Vegetable Basmati Rice – Step by Step
Why do you add the dry rice to pan of vegetables?
Can I make this a complete meal instead of just a side dish?
This Curry Vegetable Basmati Rice would make the best Indian-style fried rice using the leftovers. Heat vegetable oil over medium-high heat. Add 2 whisked eggs and stir breaking up the eggs. Add the leftover rice, stir and cook until the rice is heated, browned and crispy.
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Curry Vegetable Basmati Rice
Vegetables and basmati rice are cooked with curry powder that will pair so well with any chicken, beef or fish dish.
- 1 tablespoon unsalted butter
- 1 yellow onion chopped
- 1 medium red pepper chopped
- 3 ounces cauliflower cut into small florets
- 3 ounces green beans cut into 1/2 inch pieces
- 1 cup frozen peas
- 1 clove garlic grated
- 1 cup basmati rice
- 1 1/2 tablespoons curry powder
- 1 teaspoon salt
- 2 cups water
In a large skillet, heat the butter over medium heat. When melted and slightly bubbling, add the onions, red pepper, cauliflower, green beans and peas. Sauté until softened, about 10 minutes.
Add the garlic, basmati rice, curry powder and salt, cook another 2 minutes, stirring. Add the water and stir.
Bring to a simmer and cook for 10 minutes until the water has reduced to the rice level. Lower the heat, place a tight lid on the pan and simmer for 20-25 minutes.