Spicy Rice

  • Breakfast
  • Servings
  • 3Spicy
  • 20-30Cook Time
  • Cuisine : North Indian
Rate this recipe :

it makes for a filling brunch or lunch or dinner had plain or accompanied with a bowl of yogurt or raita.


  • 1 tablespoon chopped fresh garlic

  • ½ tablespoon salt

  • 4 cups cooked basmati rice (hot or cold is fine)

  • 2 tablespoons olive oil

  • 1 medium onion

  • ½ cup cashew nuts

  • ½ cup raisins

  • ½ cup frozen corn

  • ¼ cup water

  • 1 handful fresh cilantro

  • ½ teaspoon mustard seeds

  • ½ teaspoon cumin seeds

  • ½ teaspoon fenugreek seeds

  • 1 tablespoon turmeric powder

  • ½ teaspoon chili powder*


Prestige Fry Pan

Step By Step Method

    • Peel and dice the onion into ½ inch squares

    • Peel and chop the garlic as finely as possible

    • Lightly chop the cilantro

    • Have all ingredients ready at hand to pour

    • Heat the oil in the pan so it’s hot then add the mustard seeds, cumin seeds, fenugreek seeds and garlic. Let it sizzle for 30 seconds with the lid on.

    • Put the heat on low for 1 minute then carefully take the lid off and add the onions, cashew nuts, corn and raisins, stir and simmer for 5 minutes

    • Now add the cooked rice, chili powder, turmeric powder, water, salt and ¾ handful of cilantro. Stir and let it simmer for 5 minutes with the lid on (careful not to let the rice stick to the pan)

    • Serve and garnish with remaining fresh cilantro

    • Suggest serving with plain yogurt.

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