Many Spice Rice

    45 minutes

    This is an Indian-inspired rice that is a meal within itself! It has potatoes, peas, sultanas and capsicums. A mix of coriander seeds, cardamom, nutmeg and cumin spice it to perfection!

    35 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 1 onion, chopped
    • 1 tablespoon minced fresh root ginger
    • 1 clove garlic, minced
    • 1/2 teaspoon ground coriander seed
    • 1/2 teaspoon ground cardamom
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon ground cumin
    • 225g basmati rice
    • 75g lentils
    • 3/4 teaspoon salt
    • 750ml water
    • 1 potato, peeled and diced
    • 1 red capsicum, chopped
    • 90g frozen peas
    • 3 tablespoons sultanas
    • knob butter (optional)

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large frying pan or saucepan, heat the oil over medium heat. Add the onion, and cook, stirring frequently until it has softened. Sprinkle in the ginger, garlic, coriander, cardamom, nutmeg and cumin. Cook for 3 minutes more, stirring frequently.
    2. Pour the rice into the saucepan and sauté the rice with the spices for 2 minutes, stirring constantly. Pour the lentils and salt into the saucepan. Pour water into the pan, stir.
    3. Place the potato into the pan. Bring the mixture to the boil, cover and turn heat to low. Cook for 10 minutes.
    4. Place the red capsicum, peas and sultanas into the saucepan. Stir well, then cover the pan again. Cook 10 minutes more, or until the rice, potatoes and lentils are tender. Stir in the butter, if using. Serve and enjoy.

    Dairy Free and Vegan

    Omit the butter or use a dairy free margarine to make this a dairy free / vegan recipe.

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    Reviews in English (24)


    This was a very nice dish. Had basmati and used that instead of Jasmine. Since this was not the main meal, I kept the spices exactly as written. I would however, double the spices if this was going to be the main course. I did add a small piece of cinnamon stick, and ground 3 cloves to add. I also added 1/2 tsp. tumeric for color. Very nice balance of spice. I didn't think the pepper would go w/the taste, so shredded 1 med. carrot instead and gave a beautiful color. Also tossed in a few pistachios during the second 10 min. simmer along w/the raisins and carrot. Potato was perfectly done and added it at the beginning of the simmer. This makes a nice dish and does make alot to feed 4 people by the time one gets the vegetables in there. Will make again. Served this w/"Indian style sheeshk kabab" and "Red Lentil Curry" here on Allrecipes and was a nice meal.  -  17 Feb 2006  (Review from Allrecipes USA and Canada)


    This was okay, but suffered from some textural problems. With the various additions at different times that necessitated stirring, I thought that the potato got kind of mushy. Next time, I might cook the lentils and potato together separately, with their own spices, and stir it all together briefly at the end. The red pepper seemed an odd choice, flavour wise; I would use a hot pepper, next time. The spicing was nice but milder than I prefer, so I added a liberal amount of garam masala after it was done, which helped enormously. The leftovers re-heated well.  -  18 Jun 2004  (Review from Allrecipes USA and Canada)


    This is a really flavorful rice recipe. It's great on it's own, but you might go into flavor overload if you serve it with curry or another spicy Indian dish. Green lentils require more cooking time, try the red ones.  -  06 Sep 2001  (Review from Allrecipes USA and Canada)