A Fragrant, Spicy Rice

A Fragrant, Spicy Rice

Julia 7

"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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45 m servings 331 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 48.5g
  • 16%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 504 mg
  • 20%

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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  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.



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...

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

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...

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!

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 an...

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

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 ...

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.

I changed a lot of the veggie ingredient in this recipe because I didn't have them all on hand. Overall the flavor of the rice was great. This is the first time I have used my garam marsala an...