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4.85 from 26 votes

Curried Rice with Raisins

Indian-style curried rice with raisins is a simple recipe made with broth, onions, curry powder and golden raisins. It has a mild curry flavor with a touch of sweetness from the raisins. and great color.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Indian
Servings (change as needed): 4

Ingredients

  • 1 cup Basmati rice, rinsed well and drained in a strainer Note 1
  • 2 -3 green onions, finely chopped (or 1/2 small onion)
  • 2 teaspoon butter (or vegetable oil or olive oil)
  • 1 1/2 cups broth (chicken, beef or vegetable)
  • 1 1/2 teaspoon curry powder (use more for more intense flavor)
  • salt and black pepper to taste, Note 2
  • 1/2 cup raisins (golden or dark)
  • 1/4 cup chopped parsley, for garnish (optional) (or cilantro)

Instructions

  • See Note 3 for variations and substitutes.
  • SAUTÉ: Melt butter (or oil) in a medium saucepan on medium heat and sauté onion until soft, about 1-2 minutes. Add rice, curry powder and salt. Mix well and continue to cook another 2 minutes.
  • COOK RICE: Add broth and 1/2 cup raisins. Bring to boil. Reduce heat to low/simmer, cover tightly and cook for about 15-20 minutes or until liquid is absorbed. If rice is too firm, add a bit more broth and cook for another few minutes.
  • SERVE: Let stand for 5 minutes. Fluff cooked rice with a fork and mix in parsley if desired. Transfer the rice mixture to a serving bowl and serve immediately. Note 4 to make ahead or freeze.

Notes

  1. Rice option and adjustment: Jasmine or long grain white rice can be used instead of Basmati rice. For white uncooked long grain rice, add an extra 1/4 cup broth.
  2. Salt: The amount of salt will depend on the broth used. If using low-salt broth, add 1/2 teaspoon salt or more. Start with less, then taste and adjust if needed. 
  3. Variations and Substitutes
    • For more intense flavors
      • substitute cilantro for the parsley
      • add a pinch of turmeric or an extra teaspoon curry powder
      • use full strength undiluted broth (with just half the water called for)
      • add some heat with chili flakes
    • Substitutes
      • Broth: Use chicken, beef or vegetable broth.
      • Rice: Basmati, jasmine or any long white rice work well.
      • Raisins: Instead of golden raisins (sultanas), try dark raisins, dried cranberries or chopped dried apricots.
      • Herbs: instead of parsley, try cilantro or chives
    • Add-ins
      • Add roasted chopped cashews just before serving
      • Sauté a finely chopped red bell pepper with the onions.
      • Add a sliver of butter after cooking for extra richness.
  4. To Make Ahead:
    • Make earlier in the day or a day ahead. Leave out parsley initially. When ready to serve, add a few drops of water, cover (but allow for steam to escape), reheat in microwave on high for about 90 seconds. Or on stove top over low heat, stirring. Add parsley.
    • Make and hour or two ahead: Leave on counter in pot and reheat on medium low, stirring, with a few tablespoons of liquid. 
    • Leftover rice will keep well in the fridge in an airtight container for 3-4 days.
    • Freeze the rice in a ziploc or airtight container for up to 1 month. Heat from frozen in the microwave, covered, with a few tablespoons of water.
Nutritional information is estimated. 
Calories: 251kcal | Carbohydrates: 53g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 381mg | Potassium: 252mg | Fiber: 2g | Sugar: 1g | Vitamin A: 626IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 1mg