Curry Leaf Rice Recipe

Name: Curry Leaf Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups basmati rice, cooked; 3 tablespoons virgin olive oil; 30 curry leaves, finely minced (small to med); 2 garlic cloves, chopped fine; 1/4 cup onion, minced; 1/4 - 1/2 teaspoon garam masala; 2 teaspoons plain breadcrumbs; 1 teaspoon sea salt; 1/4 teaspoon black pepper; 3 whole curry leaves, for garnish

Servings: persons

3 cups basmati rice, cooked
3 tablespoons virgin olive oil
30 curry leaves, finely minced (small to med)
2 garlic cloves, chopped fine
1/4 cup onion, minced
1/4 - 1/2 teaspoon garam masala
2 teaspoons plain breadcrumbs
1 teaspoon sea salt
1/4 teaspoon black pepper
3 whole curry leaves, for garnish

1
Heat olive oil in a large sautee pan.
2
When hot, add the finely chopped curry leaves, onion, and garlic.
3
Sautee over low heat until the fragrance whafts-up and the onions are tender, about 5 minutes. Watch that the leaves don't burn.
4
Add garam masala and cook for one minute.
5
Add the bread crumbs and stir for a minute.
6
Add the cooked rice and with a spatula, turn over until thoroughly coated, being careful not to mash the rice.
7
Add salt and pepper to taste and combine carefully.
8
Garnish with the whole curry leaves.

689

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups basmati rice, cooked, 3 tablespoons virgin olive oil, 30 curry leaves, finely minced (small to med), 2 garlic cloves, chopped fine, and more.

Yes, Curry Leaf Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry Leaf Rice

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