Easiest Way to Cook Delicious Curry Basmati Rice

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Curry Basmati Rice

Before you jump to Curry Basmati Rice recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

For the most part, people have been trained to think that “comfort” foods are bad for the body and should be avoided. At times, if the comfort food is candy or some other junk food, this is true. Otherwise, comfort foods may be super healthy and good for you. A number of foods really do improve your mood when you eat them. If you are feeling a little bit down and need a happiness pick me up, try a few of these.

Cold water fish are great for eating if you wish to combat depression. Salmon, herring, tuna, mackerel, trout, and so on, they’re all chock-full of omega-3 and DHA. These are two things that actually help the grey matter in your brain work a lot better. It’s true: consuming a tuna fish sandwich can earnestly raise your mood.

So you see, you don’t need to eat junk food or foods that are not good for you just so to feel better! Try a couple of of these tips instead.

We hope you got insight from reading it, now let’s go back to curry basmati rice recipe. You can have curry basmati rice using 5 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to make Curry Basmati Rice:

  1. Provide of basmati rice.
  2. Prepare of fried rice spice or curry powder/tumeric 1/2 tsp.
  3. Prepare of salt.
  4. Get of Cameroon pepper.
  5. Prepare of salted butter.

Instructions to make Curry Basmati Rice:

  1. Heat up enough water in a medium pot and once it start boiling, add the rice and parboil till its almost tender.
  2. Wash off the starch in the rice thoroughly, drain and set aside.
  3. Heat up another pot, once its hot, add the butter, then add the fried rice spice, Cameroon pepper and salt and gently stir in the rice and mix everything together,.
  4. Add little or no water and cover, cook on low heat till the water dries off and the rice is well done; turn off heat and serve.

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