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indian curry rice recipe one pot
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Indian Curry Rice Recipe Using Leftover Curry

Indian style curry rice recipe using leftover curry (you can use any curry you choose, I used tomato onion curry) is easy to make, delicious and a good way to make use of any leftover curry that you may have at home.
Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 320kcal

Ingredients

  • 1 cup white basmati rice
  • ½ cup tomato onion curry gravy (use any curry or gravy as you like)
  • 2 cups water 
  • 1 tablespoon ginger garlic paste or use freshly crushed ginger and garlic
  • ½ teaspoon turmeric powder optional
  • 2 teaspoons curry powder
  • 1 teaspoon garam masala powder
  • salt as needed
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 string curry leaves a few optional
  • 5 dry red chilies
  • 1 teaspoon chana dal (optional)
  • 1 tablespoon cashew nuts (add more if you like)

Instructions

  • Wash the rice and keep soaked in water for about 120 to 30 minutes.
  • After soaking, drain the water and lightly rinse the rice and keep it aside.
  • Heat oil in a pan and add mustard seeds.
  • After the mustard seeds splutter, add the cumin seeds and fry for few seconds. It is important that you wait until the mustard seeds are spluttered, as mustard seeds will have a slight bitter taste otherwise. You may also skip mustard seeds and just use cumin seeds if that is what you prefer.
  • Add the chana dal and cashews and lightly fry them in the oil.Add red chilies and curry leaves and fry for few seconds.
  • Add the rice and mix well, saute for about a minute.
  • Add the salt and ginger garlic paste, mix well and saute for another 1 minute.
  • Add the curry gravy to the rice, mix well and saute for 1 to 2 minutes, keep in low heat and stir in between to avoid burning at the bottom of the pan.
  • Add the spices - turmeric powder, curry powder and garam masala powder to the rice curry mix, and stir everything well and saute for 1 more minute.
  • Add the water, mix everything well and keep in high heat so the mixture will start to boil soon.
  • As soon as the mixture starts boiling, reduce the heat to very low heat and keep the pan closed and cook for 10 to 12 minutes or until water is all absorbed and rice is cooked. Now your curry rice is ready to be served!

Notes

When making rice recipes, there is a slight possibility that sometimes the rice end up half cooked while the water is all absorbed. This may happen if the heat is not distributed evenly to the vessel. In that case, please don't add any more water as that will result in mushy textured rice which we don't want.The perfect solution for this under cooked rice in rice recipes is to heat an iron skillet or pan and keep the closed rice pan inside the heated iron skillet and cook in medium heat for few more minutes until all rice cooked enough.Just check in between and stir occasionally to encourage even cooking and just to make sure the rice is not getting burnt from overcooking. Serve hot curry rice as it is or serve with yogurt, raitha, chutneys or any side dish as you wish!

Nutrition

Calories: 320kcal | Carbohydrates: 47g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 275mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5210IU | Vitamin C: 93.3mg | Calcium: 75mg | Iron: 2.7mg