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    You are in: Home / Low-cholesterol / Indian Spiced Rice Recipe
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    Indian Spiced Rice

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Anu's Note:

    This rice dish takes very little time to prepare and most of the ingredients are found in the common kitchen. I found this recipe on and altered it to add that little "heat" I thought it needed. Serve this with a plain lentil dal (stew) or curry, or with a plain raita or cold yogurt.

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    Units: US | Metric


    1. 1
      In a large skillet or saucepan, heat the oil over medium heat.
    2. 2
      Add the onions, and cook, stirring frequently until they have softened.
    3. 3
      Sprinkle in the ginger, garlic, coriander, cardamom, nutmeg, red chili powder, and cumin.
    4. 4
      Cook for 3 minutes more, stirring frequently.
    5. 5
      Add the rice to the saucepan and saute the rice with the spices for 2 minutes, stirring constantly.
    6. 6
      Now add the lentils and salt into the saucepan.
    7. 7
      Add 3 cups of water into the pan, stir.
    8. 8
      Place the potatoes into the pan.
    9. 9
      Bring the mixture to a boil, cover the pan and turn the heat to low.
    10. 10
      Cook for 10 minutes.
    11. 11
      Place the bell pepper, peas, and raisins into the saucepan.
    12. 12
      Stir well, then cover the pan again.
    13. 13
      Cook 10 minutes more, or until the rice, potatoes, and lentils are tender.
    14. 14
      Stir in the butter, if desired.
    15. 15
      Serve hot and enjoy.

    Ratings & Reviews:

    • on March 28, 2003


      Great recipe, Anu. So full of great flavors, it made me want to get up and dance (he-he). I used cayenne instead of red chili powder for a little more zing. I used basmati rice which I think goes well with the exotic blend of spices. This was our main dish and I served it with other steamed vegetables. Very filling and satisfying and a great vegetarian meal. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 22, 2002


      WONDERFUL! I made this today for my BF's birthday. He's not here with us, but everyone demanded a dish of yours since we love your recipes. So, I made this rice and your recently posted Rajma recipe. I didn't find this rice spicy either, it was very tasty. I did not have nutmeg, so I substituted that with cinnamon. The qty. of red chilli powder was just fine. I used yellow moong dal(yellow lentils) for the dry lentils as I wasn't quite sure what you meant by dry lentils and I had no time to check.I had the rice topped with a dollop of chilled yogurt. It was yum! I had 2 bowls! :) Thank you, Anu! Merry Christmas!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 07, 2010


      A little bland. Ok, but nothing out of this world. A good way to get rid of leftovers but not worth the effort overall. Probably won't be making this again, but if I do, I will definitely increase the spices.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)


    Nutritional Facts for Indian Spiced Rice

    Serving Size: 1 (279 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 290.3
    Calories from Fat 35
    Total Fat 3.8 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 302.5 mg
    Total Carbohydrate 55.5 g
    Dietary Fiber 8.6 g
    Sugars 6.2 g
    Protein 9.2 g

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