Best 6 Curried Rice Pilaf Recipes

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Embark on a culinary journey with our tantalizing Curried Rice Pilaf, a delectable dish that harmonizes the vibrant flavors of aromatic spices with the comforting warmth of rice. This pilaf is a symphony of textures, with fluffy rice grains mingling with tender vegetables and succulent chicken, all enveloped in a rich and flavorful curry sauce. A harmonious blend of spices, including cumin, coriander, and turmeric, infuses each bite with a captivating warmth, while a hint of fresh herbs adds a refreshing touch. This versatile dish can be easily tailored to your dietary preferences, with vegetarian and vegan options available to cater to all tastes. Whether you're looking for a hearty main course or an irresistible side dish, our Curried Rice Pilaf is sure to become a family favorite.

Check out the recipes below so you can choose the best recipe for yourself!

CURRIED RICE PILAF



Curried Rice Pilaf image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Saute 1 chopped onion, 2 smashed garlic cloves, 1 cinnamon stick, a strip of lemon zest, 1/2 teaspoon curry powder and a pinch of turmeric in a saucepan with butter and olive oil until lightly browned. Add 1 cup basmati rice and stir until toasted. Add 1 1/3 cups water, season with salt and bring to a boil, then cover and simmer 15 minutes. Let sit 5 minutes, then fluff with a fork and add a splash of lemon juice and some cilantro and cashews.

CURRIED RICE PILAF



Curried Rice Pilaf image

In this rice dish, green onions give great color, raisins bring a touch of sweetness and almonds add crunch. I think you'll agree the mild curry flavor pleases all palates. -Lee Bremson, Kansas City, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 4-6 servings.

Number Of Ingredients 9

1/2 cup chopped green onions, divided
2 garlic cloves, minced
1/4 cup butter, softened
1-1/2 cups uncooked long grain rice
1/2 teaspoon curry powder
3 cups chicken broth
1/2 teaspoon salt
1/2 cup golden raisins
1/2 cup chopped almonds, toasted

Steps:

  • In a large skillet, saute 1/4 cup onions and garlic in butter until tender. Stir in rice and curry powder. Saute for 2-3 minutes or until rice is lightly browned., In a saucepan, heat broth and salt. Pour over rice mixture; stir. Cover and simmer for 35-40 minutes or until rice is tender. Remove from the heat; stir in raisins, almonds and remaining onions.

Nutrition Facts :

CURRIED RICE PILAF WITH CASHEWS



Curried Rice Pilaf with Cashews image

Yield Makes 4 (side dish) servings

Number Of Ingredients 10

1 medium onion, chopped
1 garlic clove, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
1 1/2 teaspoons Madras curry powder
1 cup basmati rice, rinsed and drained well
1 1/2 cups water
1/2 cup chopped salted roasted cashews
1/3 cup chopped fresh cilantro

Steps:

  • Cook onion, garlic, salt, and pepper in butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until onion is golden, 6 to 9 minutes. Add curry and cook, stirring, 1 minute.
  • Add rice and cook, stirring, 1 minute, then add water and bring to a boil. Cover and reduce heat to low, then cook 18 minutes. Remove from heat and let rice stand, covered, 5 minutes, then fluff with a fork. Gently toss with cashews and cilantro.

CURRIED RICE, BEANS AND VEGETABLE PILAF



Curried Rice, Beans and Vegetable Pilaf image

Categories     Blender     Bean     Herb     Rice     Vegetable     Side     Low Fat     Vegetarian     Currant     Sweet Potato/Yam     Collard Greens     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 to 6

Number Of Ingredients 12

1/3 cup Major Grey's mango chutney
2 1/2 cups canned unsalted chicken broth or water
1 tablespoon olive oil
1 red bell pepper, diced
2 tablespoons chopped garlic
1 cup long-grain white rice
1 tablespoon curry powder
1 15-ounce can low-salt kidney beans, rinsed, drained
1 small orange-fleshed sweet potato (yam), peeled, cut into 1/2-inch pieces
1 10-ounce package frozen chopped collard greens, thawed, squeezed dry
1/2 cup dried currants
Plain nonfat yogurt (optional)

Steps:

  • Place chutney in blender. Add broth gradually and puree. Set aside.
  • Heat oil in heavy large saucepan over medium heat. Add bell pepper and garlic and sauté 3 minutes. Add rice and curry powder and stir 1 minute. Add beans, potato, greens and currants and stir to blend. Add broth mixture. Bring to boil. Reduce heat to low, cover and simmer until rice and vegetables are tender and liquids are absorbed, about 25 minutes. Turn off heat and let stand covered 10 minutes.
  • Mound pilaf in large bowl. Serve, passing yogurt separately, if desired.

CURRIED RICE, BACON, AND CABBAGE PILAF



Curried Rice, Bacon, and Cabbage Pilaf image

Provided by Anne Marie Gaspard

Categories     Garlic     Onion     Rice     Tomato     Side     Sauté     Quick & Easy     Bacon     Curry     Summer     Cabbage     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 side-dish servings

Number Of Ingredients 12

4 bacon slices, chopped
6 tablespoons (3/4 stick) butter, diced, divided
1 large onion, chopped
2 garlic cloves, chopped
1 tablespoon minced peeled fresh ginger
1 1/2 cups long-grain white rice
1 tablespoon curry powder
1/2 teaspoon salt
2 3/4 cups low-salt chicken broth
3 cups chopped green cabbage
1 cup chopped seeded plum tomatoes
1 cup chopped green onions

Steps:

  • Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Add 4 tablespoons butter to drippings in skillet; melt. Add onion, garlic, and ginger. Sauté over medium-high heat 5 minutes. Add rice, curry powder, and 1/2 teaspoon salt. Stir 1 minute. Add broth; bring to boil. Reduce heat to medium. Stir, cover, and simmer until broth is absorbed, about 15 minutes.
  • Meanwhile, melt remaining butter in large pot over medium-high heat. Add cabbage; sauté 3 minutes. Mix in tomatoes and green onions. Season with salt and pepper. Stir rice mixture into cabbage.

SPICY GOAT CURRIED RICE PILAF



Spicy Goat Curried Rice Pilaf image

A spicy Kheema Pulao-like dish with North African-style goat meat. This dish has an exotic, heavily ethnic flavor. Serve with plain yogurt.

Provided by Stephan Peters

Categories     World Cuisine Recipes     Asian     Indian

Time 3h5m

Yield 8

Number Of Ingredients 20

3 pounds black goat meat, cubed
1 tablespoon red wine vinegar
1 tablespoon fine sea salt
water to cover
1 tablespoon rubbed sage leaves
4 cups brown basmati rice
1 tablespoon sesame oil
2 onions, sliced
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon garam masala
½ teaspoon dried basil leaves
¼ teaspoon ground coriander
¼ teaspoon ground rosemary
¼ cup sliced hot chile peppers
½ teaspoon rosemary leaves
⅛ teaspoon minced lemongrass
2 tablespoons ghee (clarified butter)
1 teaspoon Madras curry powder
⅛ teaspoon ground fenugreek seeds

Steps:

  • Combine goat meat, red wine vinegar, and salt in a large pot. Pour in enough water to cover by 1 inch. Bring to a boil; cook until goat is tender, about 1 hour. Drain, reserving stock. Rub sage leaves over goat.
  • Place basmati rice in a large container and cover with several inches of cool water. Let soak, about 30 minutes. Drain.
  • Heat sesame oil in a large pot over medium heat. Add onion, garlic, and ginger; cook and stir until onion is browned, about 10 minutes. Stir in garam masala, basil, coriander, and ground rosemary; cook until fragrant, about 30 seconds.
  • Stir goat and chile peppers into the pot; cook and stir flavors combine, 3 to 5 minutes. Sprinkle rosemary leaves and lemongrass over goat. Continue cooking until browned, about 10 minutes.
  • Melt ghee in a large skillet over medium heat. Add curry powder and fenugreek; cook until fragrant, about 1 minute. Add drained basmati rice; stir until evenly coated with ghee, 1 to 2 minutes.
  • Pour rice mixture over goat in the pot; do not stir. Pour in 6 cups reserved stock. Bring to a boil; reduce heat to low and simmer, covered, until rice is fluffy and tender, 15 to 20 minutes. Remove from heat and let stand for 20 minutes before uncovering.

Nutrition Facts : Calories 565.8 calories, Carbohydrate 78 g, Cholesterol 87.9 mg, Fat 11 g, Fiber 4.5 g, Protein 37 g, SaturatedFat 3.8 g, Sodium 767.7 mg, Sugar 3.4 g

Tips:

  • Use high-quality ingredients. This means using fresh vegetables, flavorful spices, and a good-quality rice.
  • Don't be afraid to experiment. There are many different ways to make curried rice pilaf, so feel free to adjust the ingredients and spices to your liking.
  • Pay attention to the cooking time. Rice pilaf is a delicate dish, so it's important to cook it for the correct amount of time. Overcooked rice will be mushy, while undercooked rice will be crunchy.
  • Let the pilaf rest before serving. This will allow the flavors to meld together and the rice to absorb the sauce.
  • Serve curried rice pilaf with your favorite sides. Some popular options include grilled chicken, roasted vegetables, or a simple green salad.

Conclusion:

Curried rice pilaf is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover rice. With its fragrant spices and flavorful sauce, curried rice pilaf is sure to please everyone at your table.

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