Curry Leaf Rice Recipe: Rice Cooker Style

If not all, there are people who think “superfoods” are rare, exotic, or expensive products found only in specialty stores. But some of the healthiest ingredients are already in our kitchens. They are quietly packed with nutrients that are often overlooked. Curry leaves are one of the best examples of superfood herbs (CUMIN RICE RECIPE).

A staple in Indian households, grown in home compounds, these fragrant leaves are now recognized worldwide for their health benefits, including antioxidants, vitamins, and digestive support.

This curry leaf rice recipe shows how simple, healthy cooking can be. Made in a rice cooker, this Indian-style curry leaf rice preserves the nutrients and aroma of fresh curry leaves. Cashew nuts add protein and a satisfying crunch, while Basmati rice contributes fiber, essential minerals, and a light, fluffy texture.

This easy curry leaf rice recipe is aromatic, tasty, and wholesome. A nutritious meal on its own or paired with curries and stir-fried vegetables for a complete wellness-focused dish (HOW TO MAKE SAFFRON RICE).

 

With this Indian-style rice cooker curry leaf rice, everyday ingredients become superfood-worthy, proving that healthy, flavorful meals don’t require expensive or hard-to-find products.

 

A quick, aromatic, and nourishing recipe that’s both satisfying and aligned with holistic wellness principles.

Ingredients
2 cups basmati rice (washed and rinsed)
1 handful of cashew nuts
1 handful of curry leaves (snip some into tiny pieces, leave the rest whole)
2 tbsp oil
3 cups water

A pinch of salt

How to Cook Curry Leaf Rice

Heat oil in rice cooker and fry the cashews until crispy. 

Remove and set aside.

In the same oil, add snipped curry leaves and rice, giving it a quick stir.

Pour water, add salt and remaining curry leaves. 

Stir. 

Let the rice cooker do its job. 
Once cooked, fluff the rice with chopsticks.
Then sprinkle the cashews and a few fresh curry leaves on top.