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–+ servings
Spicy Rice in a white bowl with a bowl of fish at the top right
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5 from 2 votes

Spicy Rice

This rice is full flavoured and super delicious. Serve with any protein of your choice and you will be in heaven
Prep Time10 minutes
Cook Time30 minutes
Course: Side Dish
Cuisine: Indian
Keyword: easy rice recipe, indian recipes, spicy rice
Servings: 4

Ingredients

  • 1 cup basamati rice golden sella, see note 1
  • 2 cups water freshly boiled, you may require more
  • 1 knorr stock pot or 1 teaspoon chicken stock
  • 1 teaspoon spice for rice
  • 2 tablespoon butter
  • 1/2 teaspoon turmeric
  • 2 tablespoon olive oil
  • 1 small onion finely diced
  • 2 large cloves garlic minced
  • 1/2 red pepper finely diced
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1 teaspoon mixed herbs
  • 1 tablespoon lemon juice
  • fresh parsley chopped
  • salt only if required

Instructions

  • In a medium pot, bring 2½ cups of water to a rolling boil. Add the washed rice to the boiling water. Stir in 1 tablespoon butter, the Knorr stock pot, spice for rice and turmeric. Give everything a gentle stir so the flavours are evenly distributed.
  • Reduce the heat to low, cover with a lid and allow the rice to cook until soft and fluffy and all the water has been absorbed. Do not stir too often, let the rice steam gently.
  • While the rice is cooking, sauté your prepared ingredients in a separate pan until fragrant and lightly golden. (Cook just until softened and aromatic, you do not want them overcooked.)
  • Once the rice is fully cooked, gently fold in the sautéed mixture. Add the remaining tablespoon of butter and the lemon juice and mix lightly with a fork to keep the grains fluffy.
  • Cover again and allow the rice to rest for 5 minutes before serving. This helps the flavours settle beautifully into the rice.Fluff once more, garnish with parsley and serve warm.

Notes

  1. You can use any brand of basmati rice or long grain rice. The golden sella rice takes a little longer than other basmati rice and the fact that I cook at high altitude. I suggest you start with 1&1/2 cups water if you are not cooking at high altitude or using any other rice.
  2. If you don't have Knorr stockpot you can use 1 teaspoon of stock powder 
  3. I prefer just one cup of stock if you are using liquid stock as I find most stock too salty. I also don't add salt to my rice unless I need it