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Spicy Rice



  • 1 tablespoon chopped fresh garlic
  • ½ tablespoon salt
  • 4 cups cooked basmati rice (hot or cold is fine)
  • 2 tablespoons olive oil
  • 1 medium onion
  • ½ cup cashew nuts
  • ½ cup raisins
  • ½ cup frozen corn
  • ¼ cup water
  • 1 handful fresh cilantro
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon fenugreek seeds
  • 1 tablespoon turmeric powder
  • ½ teaspoon chili powder*


  • Peel and dice the onion into ½ inch squares
  • Peel and chop the garlic as finely as possible
  • Lightly chop the cilantro
  • Have all ingredients ready at hand to pour
  • Heat the oil in the pan so it’s hot then add the mustard seeds, cumin seeds, fenugreek seeds and garlic. Let it sizzle for 30 seconds with the lid on.
  • Put the heat on low for 1 minute then carefully take the lid off and add the onions, cashew nuts, corn and raisins, stir and simmer for 5 minutes
  • Now add the cooked rice, chili powder, turmeric powder, water, salt and ¾ handful of cilantro. Stir and let it simmer for 5 minutes with the lid on (careful not to let the rice stick to the pan)
  • Serve and garnish with remaining fresh cilantro
  • Suggest serving with plain yogurt.


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