Fragrant Basmati Rice with Curry Leaves

Karuvapillai Shaadum

Preparation info
  • Serves


    • Difficulty


Appears in

By Raghavan Iyer

Published 2008

  • About

You never want to overwhelm the delicate flavors of basmati rice. The subtle seasonings in this blend preserve that fragile nuttiness to provide an elegant backdrop for many of the curries in this book. Try it with one of my favorites: Garlic Shrimp with a Coconut Sauce.


  • 1 cup Indian or Pakistani white basmati rice
  • 2 tablespoons canola oil


  1. Place the rice in a medium-size bowl. Fill the bowl halfway with water, to cover the rice. Gently rub the slender grains through your fingers, without breaking them, to wash off any dust or light foreign objects (like loose husks), which will float to the surface. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively