Best 2 Indian Curry Rice Recipes

Tantalize your taste buds with a culinary journey to India, where fragrant spices dance in harmony to create a symphony of flavors. Embark on a delectable adventure as you explore a collection of authentic Indian curry rice recipes, each a testament to the country's rich culinary heritage. From the classic Chicken Tikka Masala, where succulent chicken pieces are enveloped in a creamy tomato-based sauce, to the vibrant Vegetable Korma, a medley of fresh vegetables bathed in a velvety coconut-based gravy, these dishes promise an explosion of flavors. Indulge in the aromatic Lamb Rogan Josh, where tender lamb is braised in a fiery tomato and yogurt-based sauce, or savor the hearty Dal Makhani, a comforting lentil curry simmered to perfection. And for a delightful vegetarian option, try the Chana Masala, where chickpeas take center stage in a rich and flavorful tomato-based gravy. These recipes are not just meals; they are culinary masterpieces that celebrate the diversity and vibrancy of Indian cuisine.

Here are our top 2 tried and tested recipes!

INDIAN LAMB CURRY WITH BASMATI RICE

Indian Lamb Curry With Basmati Rice image

This wonderfully spiced dish is halfway completed before you start cooking. I've slowly begun to realize that my most successful lamb dishes were made from what was left over from a meal of lamb shanks. When braising season began, I cooked two sizable lamb shanks and, of course, enjoyed them. But I really got into it over the following couple of nights, when I wound up using them to create marvelous meals.

Provided by Mark Bittman

Categories dinner, main course

Time 45m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 large onions, roughly chopped
1 tablespoon minced garlic
1 tablespoon minced fresh chili or crushed red-pepper flakes to taste
1 tablespoon minced ginger
2 cups chopped tomatoes (cannedare fine; include the liquid)
1 cup coconut milk
1/2 cup lamb juice, from Slow-Braised Lamb Shanks
Meat from Slow-Braised Lamb Shanks
2 teaspoons garam masala or curry powder
Salt and freshly ground black pepper
1/2 cup chopped raw cashews
2 cups cooked basmati rice
Fresh chopped cilantro for garnish

Steps:

Put the onions, garlic, chili, ginger, tomatoes, coconut milk, lamb juice, lamb and spices in a large pot that can later be covered over medium-high heat.
Bring the mixture just to a boil; cover, reduce the heat and simmer, stirring occasionally until the onions are very tender, about 30 minutes.
Stir in the cashews, then uncover and simmer steadily until reduced to desired consistency. Serve over rice, garnished with cilantro.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 19 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 567 milligrams, Sugar 4 grams

GRILLED VEGETABLES IN INDIAN CURRY SAUCE ON RICE

GRILLED VEGETABLES IN INDIAN CURRY SAUCE ON RICE image

Categories Rice Vegetable Vegetarian Grill/Barbecue

Yield Serves 6

Number Of Ingredients 24

Ingredients

Boiled Basmati Rice: 4 cups cooked
Vegetables:
2 green peppers
1 zuccini
1 small cauliflower
a small pack of mushrooms
1 pack tofu
1 small onion
For the dip:
1 cup yoghurt
2 tsp tandoori masala (optional)
salt to taste
1/4 tsp chili powder
15-20 coriander leaves
For the sauce:
3 Onions
3 flakes of garlic
1/2 inch piece of ginger
3 large tomatoes
2 tsp soya sauce
2 tbsp tomato sauce
1 tsp chilli sauce
salt to taste
3 Tbsp oil

Steps:

Sauce: Grind onions, ginger, garlic to a paste. Heat oil. Add onion paste and cook till golden brown. Chop tomotoes and puree them in a blender. Add to the onion paste. Cook for 5 mts. Add soya tomato and chili sauces and 1/2 cup water to get a thick pouring consistency. Cook for 10 mts. Vegetables: Heat oven to 350 degrees. Press tofu in paper towels to squeeze out excess water. Cut peppers, zuccini, tofu into cubes. Cut cauliflower into big flowerettes and boil in salted water for 1 minute. Put youghurt, tandoori masala, chili powder and coriander in blender. Dip all vegetables in the yoghurt dip and grill for 10-12 mts. To serve, spread rice in a dish. Pour hot sauce over it. Place the grilled vegetables over the sauce.

Tips:

Use high-quality ingredients: The better the quality of your ingredients, the better your curry will taste. This means using fresh vegetables, herbs, and spices.

Don't be afraid to experiment: There are many different ways to make curry, so don't be afraid to try new things. You can adjust the spices to your liking, or add different vegetables or meats.

Cook your rice perfectly: Rice is an important part of any curry dish, so make sure you cook it perfectly. The rice should be fluffy and light, not mushy or overcooked.

Serve your curry with your favorite toppings: There are many different ways to serve curry, so choose your favorite toppings. Some popular options include yogurt, chutney, and papadums.

Make a big batch of curry: Curry is a great dish to make ahead of time, so you can enjoy it throughout the week. Simply reheat it gently when you're ready to eat.

Conclusion:

Curry is a delicious and versatile dish that can be enjoyed by people of all ages. With its complex flavors and variety of ingredients, curry is a dish that can be enjoyed time and time again. Whether you're a fan of mild or spicy curries, there's sure to be a recipe that you'll love. So next time you're looking for a new and exciting dish to try, give curry a try. You won't be disappointed.