Turmeric Rice with Kari Patta (Curry Leaves)
A fragrant one-pot dish made with basmati rice, turmeric, and fresh curry leaves
While bread is a staple in Pakistan and freshly made with nearly every meal, the versatility of rice dishes is equally fascinating. Whether it's a flavorful pulao, aromatic biryani, cumin rice, or simply plain steamed rice, rice is essential—especially when paired with daal, kachumbar (salsa), papar (papadum), and achar (pickle). This simple yet aromatic recipe highlights the fresh, citrusy fragrance of curry patta, which elevates the dish to something truly special.
In Pakistan, curry trees are commonly found in backyards or neighborhoods. They thrive best in the warm climate and grow up to 13–20 feet tall. Curry patta, if unfamiliar to you, doesn't belong to the curry powder family. These leaves are distinctly citrusy, earthy, and herbal, with a bold aroma that intensifies when they hit hot oil—it's a unique experience that you must try! If you live outside of Pakistan, you can often find curry patta at Asian or Pakistani and Indian grocery stores.
Regarding basmati rice, Pakistan is one of the world's leading exporters and known for its high quality rice, with dozens of varieties. Years ago, I worked on an extensive project with a multinational company researching Pakistan's many rice types. The experience was fascinating—it allowed me to dive deep into the nuances of basmati rice while developing dozens of rice-based recipes. Each brand of basmati is different, so if you're using it for the first time and want long, flaky grains, I recommend researching the best brands. Check the packaging instructions, as some require soaking for optimal results, while others don't. More on rice in another post.
Yields: 4 servings |Prep & Soaking Time: 30 minutes |Cooking & Resting Time:25 minutes
Ingredients
1 cup basmati rice
2 tablespoons neutral oil (e.g., avocado, canola, vegetable, or sunflower oil)
½ teaspoon cumin seeds
10-12 fresh curry patta (curry leaves)
1 teaspoon ginger and garlic paste (recipe available on the blog, or substitute with ½ teaspoon minced ginger and ½ teaspoon minced garlic)
1 teaspoon ground turmeric
½ teaspoon ground cumin, plus a big pinch for sprinkling
1 teaspoon salt
1 ½ cups water
Directions
Prepare the Rice:
Rinse the rice 3-4 times with tap water to remove excess starch. A simple way is to fill a bowl with water, gently swirl the rice with your fingertips, and then pour the water out, using your hand to keep the rice from spilling. Avoid rubbing the rice, as this can cause the grains to break.
Soak the rice for at least 30 minutes. Note: Each brand of basmati rice can vary, so check the instructions on the packaging for optimal cooking times and water ratios.
Start Cooking:
Heat oil in a medium pot over medium heat. Add cumin seeds and curry leaves, stirring for 2-3 seconds until they release their aroma.
Add the ginger and garlic paste, turmeric, ground cumin, and salt. Stir for another 2-3 seconds to bloom the spices.
Add the Rice:
Drain the soaked rice and gently fold it into the curry leaf mixture. Be careful not to break the grains—handle it with care- and love!
Add water and bring to a boil over medium-high heat. Cook the rice until the water reduces by half and you see a shimmer of water on it.
Simmer:
Reduce the heat to low, cover the pot with a lid, and let it simmer for 15 minutes.
Optional Tip: If you have a griddle (tava) that matches the size of your pot, place the pot on the griddle for indirect heat to prevent burning. Direct heat works well too if you don’t have a griddle.
Fluff and Finish:
After 15 minutes, uncover the pot and gently fluff the rice from the top using a fork. Sprinkle the remaining big pinch of ground cumin for added aroma and flavor. Cover again, turn off the heat, and let the rice rest for another 10 minutes before serving.
Serve:
When serving, start scooping rice from the sides of the pot rather than the center to maintain the flakiness and avoid breaking the grains.
Notes and Tips:
Curry Leaves: Fresh curry leaves are available at most Asian stores and Pakistani or Indian grocery stores.
Rice Substitute: If basmati rice isn’t available, you can use any long-grain white rice, adjusting the water ratio as needed.
Water Ratio: For perfect basmati rice, soaked in advance I always use 1.5 cups of water for every 1 cup of rice. Adjust based on your brand if needed.
Griddle Method: Using a griddle ensures the rice cooks evenly without burning. It’s especially helpful when cooking over a gas flame.
Leftovers: Store any leftover rice in an airtight container in the refrigerator for up to 3 days. Reheat by steaming lightly with a splash of water.
No Food Waste: Creative Ways to Repurpose Leftover Turmeric Rice
Don’t let your delicious Turmeric Rice with Kari Patta go to waste! Here are some simple and flavorful ways to reinvent it into new meals:
Quick Stir-Fry: Heat a little oil in a pan, toss in any leftover rice, and stir-fry it with fresh or leftover vegetables, eggs, or protein (like chicken or shrimp) for a quick meal.
Vegetable Rice Bowl: Add sautéed or roasted vegetables and a fried egg on top for a wholesome and satisfying rice bowl.
Spiced Rice Patties: Mix the rice with mashed potatoes, ground cumin, red chili powder, chaat masala, salt, and a squeeze of lemon juice. Shape into patties and pan-fry until crispy for a flavorful snack or side. Dip the patties in whisked egg, coat with breadcrumbs, and shallow-fry for extra crunch.
Soup : Stir a spoonful of rice into a simple broth-based soup for added texture and depth of flavor.
Savory Rice Fritters: Process leftover rice with chickpea flour, spices, and chopped herbs, then deep-fry or air-fry into crispy fritters.
Stuffed Peppers or Tomatoes: Fill hollowed-out bell peppers or tomatoes with the rice, top with cheese or breadcrumbs, and bake until golden.
Leftovers are an opportunity to get creative and not waste food—so make the most of your turmeric rice with these easy, waste-free meal ideas!