Massaman Curried Rice
by Tarla Dalal
‘Massaman Curry’ is a traditional Thai dish that imbibes many aspects of Malay curries. Massaman curried rice is a memorable rice ‘experience’ that involves flavouring steamed rice, marinated cottage cheese and veggies with massaman curry paste and garnishing the preparation with crisp crushed peanuts and spring onion greens.
Massaman Curried Rice recipe - How to make Massaman Curried Rice
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
For The Massaman Curry Paste
1 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
1 tsp cloves (laung / lavang)
1 whole star anise (chakri phool)
6 shallots (madras onions) , chopped
4 whole dry kashmiri red chillies , broken into pieces
1 tbsp lemongrass (hare chai ki patti)
1/2 tsp lemon rind
1 tsp cinnamon (dalchini) powder
1 tsp oil
salt to taste
For The Rice
3 cups steamed rice (chawal)
1 cup paneer (cottage cheese) cubes
1/4 cup diagonally cut french beans , parboiled
1/4 cup cut into thin strips carrot , parboiled
2 tsp oil
salt to taste
For The Garnish
2 tbsp roasted and coarsely crushed peanuts
2 tbsp finely chopped spring onion greens
Method
- Method
- For the massaman curry paste
- 1. Heat the oil in a pan, add the shallots, chillies and lemon grass and fry till the shallots soften. Cool and keep aside.
- 2. Dry roast the coriander seeds, cumin seeds, clove and star anise. Cool.
- 3. In a blender, grind all the ingredients including the lemon rind, cinnamon powder and salt. Keep aside.
- For the rice
- Marinate the paneer in 1 tbsp of the curry paste for 5 minutes.
- Heat the oil in a broad non-stick pan, add the remaining massaman curry paste and cook on a medium flame for 1 minute.
- Add the french beans and carrots and cook on a medium flame for 1 to 2 minutes.
- Add the rice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the marinated paneer, mix gently and cook on a medium flame for 1 minute.
- Serve hot garnished with the spring onions and crushed peanuts.
Nutrient values per serving
| Energy | 373 cal |
| Protein | 8.8 g |
| Carbohydrates | 65.4 g |
| Fiber | 3.6 g |
| Fat | 8.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 217.7 mcg |
| Vitamin B1 | -0.2 mg |
| Vitamin B2 | -0.2 mg |
| Vitamin B3 | 1.3 mg |
| Vitamin C | 2.2 mg |
| Folic Acid | 9.5 mcg |
| Calcium | 130.4 mg |
| Iron | 0.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 2.2 mg |
| Potassium | 13 mg |
| Zinc | 1.1 mg |
Outbrain
I have always wanted to make Massaman Curried Rice, mostly to see how the paste is made and what makes it taste superb. Thank you for such a wonderful recipe, I made this for dinner (fortunately had all the ingredients in stock) and it was super fantastic. My family was going for seconds! Thank you!
This is a spicy, typically moghlai dish, Really well seasoned!