Ingredients
- 1 1/2 cups Jasmine or Basmati rice
- 1 tablespoon oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon turmeric
- 1 teaspoon curry powder or garam masala
- 3 cups water or stock
- 1/2 cup frozen peas (optional)
- 1/2 teaspoon salt (or to taste)
Instructions
- Sauté onion in oil over medium heat until soft and translucent.
- Add garlic, ginger, turmeric, and curry powder (or garam masala). Stir for 1–2 minutes until fragrant.
- Add rice and salt, stirring to coat each grain in the spice mixture.
- Pour in water or stock. Bring to a boil, then reduce heat and simmer uncovered until most of the liquid is absorbed (about 15–18 minutes).
- Stir in peas, reduce heat to low, cover, and cook for 5 more minutes.
- Turn off heat and let rice steam with the lid on for 10 minutes.
- Fluff with a fork and serve warm.
Notes
- Add chili flakes or green chili for a spicy kick.
- Stir in raisins with the peas for a sweet note.
- Top with toasted cashews or almonds for crunch.
- Replace part of the liquid with coconut milk for creaminess.
- Mix in diced veggies like carrots or spinach for extra nutrition.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: Indian
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 290mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
