Punjabi Special Curried Rice


  • 2-3 Cups of Basmati Rice
  • 1 Red Onion
  • 3-4 tsp cut  Ginger
  • 6-7 Clove of Garlic
  • 1 Tomato
  • 3-4 Green Chillies
  • Handful Coriander
  • 1 Capsicum
  • 1.5 tsp Cumin Seeds
  • 2 tsp Garam Masala
  • 1 tsp Paprika
  • 1.5 tsp Turmeric
  • 4-5 whole Green Cardamon
  • 2 tsp salt
  • 1 tbsp olive oil
  • 2-3 bay leaves


Prepare the Rice

  1. Add 2-3 cups of rice into pot or glass container.   Add water and wash the rice.  Rinse the rice thoroughly.  Depending on how much rice you’ve used add an extra couple of water e.g 2 cups of rice add 3 cups of water etc.
  2. Add a tsp of salt and 1 tbsp of olive oil and 2-3 bay leaves.  Boil the rice for 20-25 minutes.
  3. Once rice is ready, mix and ensure rice is cooked.
  4. Drain the pot so little water remains and prepare to add to curry base.

Prepare the Curry base

  1. Finely dice and chop 1 red onion, 1 whole green capsicum, 3-4 cloves of garlic, 1 handful of ginger, 1 whole tomato and a handful of coriander.
  2. Bring the pan to high heat and add oil.  Allow oil to heat for 2-3 minutes then start adding onion, stir for 1-2 minutes, then add garlic and ginger.  Allow to cook for 1-2 minutes then add tomato and capsicum.  Add all the spices and mix well.
  3. When the mix has become a consistent texture add some water a couple of table spoons so the curry mix is runny again.  When rice is cooked add drained rice to the mix and cook for 5 minutes remember to mix well until the rice has changed to greenish yello colour.
  4. Add the meat of your choice (lemon ginger chicken – recipe coming soon) and stir and cook until meat is cooked well.
  5. Garnish with coriander.


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