Cumin Curried Rice

    30 minutes

    A delicious and aromatic rice dish with garlic, cumin, curry powder and chilli. This is a meal in itself or a great side dish.

    172 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 6 cloves garlic, finely chopped
    • black pepper to taste
    • 1 tablespoon ground cumin
    • 1 tablespoon curry powder
    • 1 tablespoon chilli powder
    • 1 vegetable stock cube
    • 2 cups water
    • 1 tablespoon soy sauce
    • 220g basmati rice

    Preparation:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Heat olive oil in a medium saucepan over low heat and gently fry the garlic. When it becomes aromatic, slowly stir in pepper, cumin, curry powder and chilli powder. When spices begin to fry and become fragrant, stir in the stock cube and a little water.
    2. Increase heat to high and add the remaining water and soy sauce. Just before the mixture comes to a boil, stir in rice. Bring to a rolling boil then reduce heat to low, cover, and simmer 15 to 20 minutes, or until all liquid is absorbed.
    3. Remove from heat and let stand 5 minutes before serving.

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    Reviews in English (126)


    Altered ingredient amounts. This is insanely hot. Far too much chilli powder for my taste. I have reduced this to 1 tsp and replaced the soy sauce (which made the recipe brown rather than a nice curry yellow colour) with 2 tsp Turmeric. This is a healthier option too. I also added a can of rinsed sweet corn at the end and stirred it through until hot. You could add frozen peas or chopped carrot when you add the rice.  -  11 Apr 2011


    Used different ingredients. This rice tasted pretty good, but the mix of curry powder and soy sauce didn't make for a very appealing colour. I would recommend omitting the soy sauce and adding some turmeric and/or saffron for a really "curry" colour. Also mix in some chopped onion and peas for both flavour and colour.  -  29 Sep 2008


    This is yummy and warming on those cold, wet, wintery days. Ideal as a side dish or on its own for lunch. I did find that a tablespoon of chilli is insanely hot and have reduced this to 1 tsp. I also added a can of sweet corn at the end of the cooking time and replaced the soy sauce with 2 tsp Turmeric to keep it nice and yellow. (and healthier)  -  11 Apr 2011