Spiced Basmati Rice with Coriander Yoghurt

A light and tasty rice dish.
Spiced Basmati Rice
  • 15 minutes preparation
  • 25 minutes cooking
  • medium difficulty
  • 6 serves


  • 1 tablespoon olive oil
  • 1 medium onion, finely sliced
  • 2 dried red chillies (sliced for garnish)
  • 1 teaspoon black mustard seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon ground tumeric
  • 10 curry leaves
  • 2 tablespoons yellow split peas
  • ¼ cup roasted peanuts
  • 1 ½ cups basmati rice
  • 3 cups water


Coriander Yoghurt

  • 200g tub plain low fat yoghurt
  • ½ cup chopped freah coriander
  • 2 tablespoons grated coconut
  • 3 cloves garlic, crushed
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon lemon juice


  1. Combine the coriander yoghurt ingredients.
  2. Heat the oil in a saucepan and cook the onion until golden. Add the spices. Stir until the mustard seeds pop, then stir in the split peas. Add the peanuts, rice and water.
  3. Simmer for 20 minutes, or until the rice absorbs all the liquid.

    Serve with the coriander chutney.


  • To gain a full, rich, flavour from dried herbs, make sure that you keep them for no longer than a year. The flavour of most dried herbs tends to diminish in this time.
  • Curry leaves can be found either in the supermarket or specialty fruit and vegetable shops.
  • Coriander yoghurt can be used as a delicious accompaniment to other dishes including curries, soups or as a dipping sauce.

Nutritional Information

Per Serve

Energy 1320 kJ

- 310 Cal

Protein 10 g

Fat, Total 9 g

Carbohydrate, Total 49 g

Sodium 50 mg

Potassium 300 mg

Calcium 90 mg

Iron 1.5 mg

Dietary Fibre 4 g

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