Curry Leaf Rice: Three Simple Recipes

The aroma of curry leaves is a natural perfume for the senses - imagine that scent in a rice dish? Sounds fantastic, right? Absolutely. By the way, have you made curry leaf rice before, or even tasted it? You should, because the aroma of curry leaves lingering in your kitchen while cooking and in the rice dish will bring a smile to your face when you tuck in (BUTTERFLY BLUE PEA FLOWER RICE). 

In fact, curry leaf rice is wonderful on its own, but feel free to pair it with any side dishes you enjoy (CRAB MASALA RECIPE). Plus, there are 3 different variations of recipes to try, all effortlessly cooked in a rice cooker. Let’s cook! Oh, and we have a curry leaf plant growing outside Nava's Zen. This plant has also produced more plants, spreading its fragrant charm.

Curry Leaf Coconut Oil Rice

Ingredients

2 cups basmati rice (washed and rinsed)

3 cups water

A handful of curry leaves

2 tbsp coconut oil

A pinch of salt

Method

Heat coconut oil in rice cooker and add curry leaves.

Stir to lightly crisp up. .

Add rice and stir. 

Pour in water, add salt, and give it another stir to mix everything evenly.

Let the rice cooker do its job.

Once the rice is cooked, fluff it up with a chopstick or fork.

Curry Leaf Cashew Nut Rice
Ingredients
2 cups basmati rice (washed and rinsed)
1 handful of cashew nuts
1 handful of curry leaves (snip some into tiny pieces, leave the rest whole)
2 tbsp oil
3 cups water

A pinch of salt

Method

Heat oil in rice cooker and fry the cashews until crispy. 

Remove and set them aside.

In the same oil, add snipped curry leaves and rice, giving it a quick stir.

Pour water, add salt and remaining curry leaves. 

Stir. 

Let the rice cooker do its job. 

Once cooked, fluff the rice with chopsticks, then sprinkle the cashews and a few fresh curry leaves on top before serving.

Curry Leaf Ghee Rice

Ingredients

2 cups basmati rice (washed and rinsed)

A dollop of ghee

Some curry leaves

3 cups water

A pinch of salt

 

Method

Cook rice in the rice cooker with water.

Once cooked, add ghee and curry leaves on top.

Swirl everything together, letting the heat from the rice melt the ghee and lightly crisp the curry leaves.