Rice with Indian curry
Votes: 23
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Indian Curry Rice - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Butter and olive oil for frying
- 1 chopped onion
- 2 crushed cloves of garlic
- 1 cinnamon stick
- A strip of lemon zest
- 0.5 tsp curry powder
- A pinch of turmeric
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Recipes with similar ingredients: basmati rice, cinnamon, curry, cilantro, cashews
Cooking the dish according to the recipe:
- In a saucepan, fry 1 chopped onion, 2 crushed cloves of garlic, 1 cinnamon stick, a strip of lemon zest, 0.5 tsp in butter and olive oil. curry spices and a pinch of turmeric; cook until the onion is browned.
Add 1 cup basmati rice and stir-fry. Once the rice is toasted, add 1.33 cups water, season with salt, and bring to a boil. Cover and simmer for 15 minutes. Remove from heat, let cool for 5 minutes, fluff with a fork, drizzle with lemon juice, and add cilantro and cashews.
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