A Fragrant, Spicy Rice Recipe - Allrecipes.com
A Fragrant, Spicy Rice Recipe
  • READY IN 45 mins

A Fragrant, Spicy Rice

Recipe by  

"This recipe is a family favourite. It has wonderful textures; the softness of the rice combined with the crunchy almonds ... it's heaven! The spices can be altered to your tastes... I generally add quite a lot."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. In a pot, bring 2 1/2 cups broth to a boil. Mix in green onions and peas. Season with salt, 1 pinch garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir the basmati rice into the pot. Reduce heat to low, cover, and simmer 20 minutes.
  2. Melt the butter in a wok over medium-high heat. Cook and stir the mushrooms and garlic in the melted butter until lightly browned. Mix in green bell pepper and red bell pepper. Season with 1 teaspoon garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir in the lentils and 3/4 cup broth. Reduce heat to low. Cook 20 minutes, stirring occasionally, until lentils are tender.
  3. In a skillet over medium heat, cook the almonds, stirring frequently, until lightly browned. Remove from heat, and set aside.
  4. Increase wok heat to medium. Mix the rice into the wok with the vegetables and lentils. Cook and stir until all liquid has evaporated. Garnish with toasted almonds and cilantro sprigs to serve.
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Reviews More Reviews

Jun 06, 2006

I'm only giving this recipe 4 stars because I made a few small changes...as I made it, we would give it five stars. It tasted like something you'd get from an authentic Indian restaurant! I didn't add the green onions or peas to the rice; I thought they would overcook, so I added them to the lentil mixture just before I stirred in the rice. I also added a big handful of coarsely chopped cilantro at this point. I substituted chicken broth for the vegetable (it's all I had), and found that the lentil mixture took an extra half cup of broth. Otherwise I followed the recipe to a T. This is a delicious, healthy and versatile recipe; next time I'm going to add some cauliflower florettes.

Mar 09, 2006

This was so delicious and healthy I loved ever bite of this recipe and my husband who only likes meat loved this vegetarian dish :)

Mar 10, 2010

This was delicious. I did add some onion while cooking the mushrooms. And I added a little extra cumin, coriander, turmeric, and cardamom (I like spice). This is definitely going to be something I start making fairly regularly.

May 16, 2005

Excellent. This is a very forgiving recipe - you can play around with the ratio of lentils to rice and the amount of vegetables and spices. Thanks Julia!

Jun 29, 2010

Very yummy rice! This does take a bit of time to prepare...I realized after already committing to cooking this that I only had green lentils (ALWAYS have red lentils!!) and also had only red and yellow peppers! So, used those and did not cook either the rice or veggies for close to the 20 minutes called for. I also left out the cilantro sprigs for garnish as hubby and I both dislike cilantro (ALOT)! Aside from that, great rice...we really enjoyed it, thanks for sharing!!

Dec 18, 2005

This is delightful! Absolutly worth all the effort and time involved.

Mar 14, 2011

This was good, but needed just a little tweaking. I decreased the liquid in the rice, and increased it in the lentil mixture. I used parsley instead of cilantro since I had it on hand. If using as a side dish, I'd say this makes at least 8 servings. This is a bit labor-intensive, but the results are very tasty.

Oct 13, 2010

Big hit with the whole family! I can't help it, I always feel like recipes need more spice and other flavors, so I chuck a lot of extras into everything I cook. Either way, this was fantastic.


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  • Calories
  • 331 kcal
  • 17%
  • Carbohydrates
  • 48.5 g
  • 16%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 9.4 g
  • 38%
  • Protein
  • 12.8 g
  • 26%
  • Sodium
  • 504 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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