Curry Rice Food

CURRY RICE

Steps:

• Heat small sauce pan and add oil over medium/hot heat. Cook onions until soft; add curry and and rice and saute for 1-2 minute.
• Add salt and broth and let come to a boil over high heat, as soon as it boils turn heat all the way down and cover for approx 20 min, until done. Keep the lid on and try to avoid to peek too many times.
• remove from heat and let sit of 5-10 minute.

CURRIED RICE PILAF

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.

CURRY FRIED RICE

Steps:

• Heat the oil in a large nonstick skillet over high heat. Add the beaten egg and swirl the pan; let set, then transfer to a plate. Add the scallions to the pan along with the curry powder and pepper to taste; stir-fry 2 minutes. Stir in the cooked rice; spread in an even layer and cook 3 minutes. Add the egg, and salt to taste; stir to break up the egg. Drizzle with the sesame oil.

EASY CURRY RICE

Steps:

• Stir the rice, water, and curry powder together in a rice cooker; cook for 1 full cycle or until all the water is absorbed, 15 to 20 minutes.

CURRIED RICE

Steps:

• Cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened. Add curry powder and rice and cook, stirring, 1 minute. Add water and salt and boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry, about 8 minutes.
• Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more.
• Remove pan from heat and let rice stand, covered, 5 minutes, then fluff with a fork.

YELLOW CURRY FRIED RICE

Steps:

• Heat oil in a large skillet or wok over medium-high heat. Add zucchini, carrot, onion, celery, bell pepper, and jalapeno pepper. Stir in almonds and saute until zucchini is slightly soft, about 5 minutes.
• Add 1 tablespoon soy sauce and saute for a few seconds. Add cooked rice, garlic, remaining soy sauce, ginger, curry powder, basil, turmeric, black pepper, coriander, crushed red pepper, and salt. Saute until rice is heated through and takes on a nice toasty texture, about 5 minutes.
• Remove from the heat and stir in butter until combined. Cover and let sit for about 3 minutes before serving.

JAPANESE CURRY RICE

Steps:

• If making the garam masala combined 1 tsp ground cloves, 1 tsp ground ginger, 1 tsp ground cinnamon, and 1 tsp black pepper in a small bowl. Place in an air tight container and put aside.(Note: You will not be using all of this in the recipe.).
• Start by cutting your choice of meat, the potatoes, carrots, and onion (or celery) into bite-sized pieces.
• Heat a deep pan on medium.
• Add the cooking oil and the meat.
• Saute until the meat is fully cooked.
• Add vegetables and saute together.
• Add the 1 cup of water to the pan and bring to a boil.
• Turn the heat down to low and cook for 40-50 minutes.
• In a separate pan heat the 3 cups of water and add the two types of bouillon to make soup.
• Slice the remaining two onions very thinly. (it will be better for the recipe this way).
• Heat butter in another pan and saute onion slices until they are brown for 15-20 minutes.
• Add the garlic and the ginger to the pan and saute well.
• Add flour and curry powder and saute over low heat.
• Slowly pour the soup into the pan, little by little, stirring quickly.
• Simmer the curry roux until thickened. (Resist the urge to add more flour. It may seem a little thinner than desired, but it will thicken once added to the meat and vegetables.).
• Once the curry roux is thickened, add the garam masala. (Try to sprinkle it in, instead of dumping the lot of it inches If there are clumps, it will take longer to dissolve).
• After the meat and vegetables have been cooking for 40-50 minutes add the curry roux to them. (Do not drain the meat and vegetables first. The water remaining will flavor the curry further).
• Stir and let simmer for ten minutes.
• Sprinkle with salt.
• Serve the curry over Japanese rice.

CURRIED BROWN RICE

Steps:

• Heat grapeseed oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Continue to cook and stir until rice is toasted, 1 to 2 minutes more.
• Pour broth into rice mixture and season with salt; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 45 to 50 minutes.

CURRIED RICE

Steps:

• In a large saucepan, saute rice and onion in butter for 5 minutes. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until rice is tender.

BEEF CURRY WITH RICE

Steps:

• In a large bowl, combine 1/2 teaspoon salt, cardamom and allspice. Add beef; turn to coat. In a large skillet, heat oil over medium heat; brown meat in batches. Transfer meat to a 3- or 4-qt. slow cooker. In the same skillet, cook onions until tender, 4-5 minutes. Add ginger, garlic, curry powder, cumin and remaining 1 teaspoon salt; cook 1 minute longer. Transfer to slow cooker., Cook, covered, on low until meat is tender, 4-5 hours. Stir in spinach; cook until heated through, about 30 minutes. Just before serving, stir in yogurt. Serve with rice and if desired, additional yogurt and red onion.

COCONUT CURRY RICE

Steps:

• Combine all ingredients in a saucepan.
• Bring to a boil.
• Cover and reduce heat to low.
• Cook about 15 minutes.
• Stir and fluff rice.
• Let stand 5 minutes.

ONE-POT CHICKEN & CURRY RICE

Steps:

• Heat the oil in a a large casserole dish (that has a lid) over a medium heat, then fry the onion, garlic and ginger until brown and fragrant, about 10 mins. Stir in the curry paste, turmeric, cardamom and cinnamon, and stir for a few minutes. Add the chicken and cook for another couple of minutes, stirring to colour on all sides.
• Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning, the veg and raisins. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter over the almonds and coriander. Serve with yogurt and mango chutney on the side.

CURRY LEAF RICE

Steps:

• Heat olive oil in a large sautee pan.
• When hot, add the finely chopped curry leaves, onion, and garlic.
• Sautee over low heat until the fragrance whafts-up and the onions are tender, about 5 minutes. Watch that the leaves don't burn.
• Add garam masala and cook for one minute.
• Add the bread crumbs and stir for a minute.
• Add the cooked rice and with a spatula, turn over until thoroughly coated, being careful not to mash the rice.
• Add salt and pepper to taste and combine carefully.
• Garnish with the whole curry leaves.

LEMON CURRY RICE

Steps:

• Heat the broth, and lemon juice in a medium saucepan until boiling.
• Add the rice, stir, and turn heat to low.
• Cover and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
• Remove pan from heat.
• Stir in lemon peel, curry powder, garlic salt and pepper.
• Cover and let sit for 10 minutes.
• Fluff rice lightly with fork and sprinkle with the toasted almonds and ginger.