Indian Spiced Rice

19

"This rice dish takes very little time to prepare and most of the ingredients are found in the common kitchen."
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Ingredients

servings 465 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 87g
  • 28%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 467 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large skillet or saucepan, heat the oil over medium heat. Add the onions, and cook, stirring frequently until they have softened. Sprinkle in the ginger, garlic, coriander, cardamom, nutmeg, and cumin. Cook for 3 minutes more, stirring frequently.
  2. Pour the rice into the saucepan and saute the rice with the spices for 2 minutes, stirring constantly. Pour the lentils and salt into the saucepan. Pour 3 cups of water into the pan, stir.
  3. Place the potatoes into the pan. Bring the mixture to a boil, cover the pan and turn the heat to low. Cook for 10 minutes.
  4. Place the bell pepper, peas, and raisins into the saucepan. Stir well, then cover the pan again. Cook 10 minutes more, or until the rice, potatoes, and lentils are tender. Stir in the butter, if you like. Serve and enjoy.

Reviews

19
  1. 30 Ratings

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Most helpful positive review

This was a very nice dish. Had basmati and used that instead of Jasmine. Since this was not the main meal, I kept the spices exactly as written. I would however, double the spices if this was...

Most helpful critical review

This was okay, but suffered from some textural problems. With the various additions at different times that necessitated stirring, I thought that the potato got kind of mushy. Next time, I mig...

This was a very nice dish. Had basmati and used that instead of Jasmine. Since this was not the main meal, I kept the spices exactly as written. I would however, double the spices if this was...

This was okay, but suffered from some textural problems. With the various additions at different times that necessitated stirring, I thought that the potato got kind of mushy. Next time, I mig...

This is a really flavorful rice recipe. It's great on it's own, but you might go into flavor overload if you serve it with curry or another spicy Indian dish. Green lentils require more cookin...

I've made this several times, and it's delicious, but with some modifications. I use a lot more vegetables than the original recipe calls for - about double the veggies for the same amount of r...

Nutritious, tasty and visually appealing. It doesn't get any better than this. Because I like my Indian food with a bit of kick, I tripled the spices to really give it some flavor!

Delicious! It looks really pretty too; all the colors make the dish special. It's tasty and healthy. I serve it with the Indian Tomato Chicken posted by Karen.

My family and I liked this recipe. I pre-cooked the garlic, onions, potatoes with the spices in a pan. Then added the mixture to the rice, lentils, peas and red pepper inside a rice cooker. This...

I made the recipe just as written... well except i did brown rice instead of jasmine, In the end though I found this to be rather bland. I agree with some of the other reviews in that I would ad...

I really liked this recipe. The dish turned out hearty, but not heavy, spicy, but now overpowering. I used chicken broth instead of just water to give it an even fuller flavour. I think that the...