This curry rice recipe with cranberries and pecans is full of fall flavors! It’s a soul-warming curry that’s wonderful for a weeknight dinner or Thanksgiving!
This recipe costs about $10.88 to make, and it serves eight people. That’s just $1.36 per serving.
Curry Rice
Rice is my favorite side dish to whip up with meals. It’s easy and delicious, and everyone loves it. I especially love how Basmati rice smells while cooking. If you are tired of making plain rice repeatedly, this recipe is for you. It is a fun twist on traditional rice with classic Fall flavors.
Today, I’m sharing this fall-inspired cranberry pecan curry rice recipe. Cranberry and pecans are classic autumn ingredients, and curry is becoming one for me, too. I make a lot of curry dishes at this time of year because they’re warming and so flavorful, plus they’re super satisfying!
This dish is perfect served as a side during a casual family meal or even a more formal affair like Thanksgiving. I made it alongside turkey this year, and t
What You’ll Love About Curried Rice
- Flavorful: The recipe is bursting with flavor. It has a sweetness from the cranberries, a rich nutty flavor from the pecans, and savory spices and onions.
- Texture: Soft, juicy cranberries, tender rice, and crunchy pecans create the perfect texture in every bite.
- Easy Preparation: My step-by-step directions walk you through the recipe from start to finish.
- Flexible: Serve this as a side dish at your next holiday party or the main dish on a warm summer night. You can also serve it as a side dish during your next casual family dinner.
Ingredients and Estimated Cost
Per Serving Cost: $1.36
Recipe Cost: $10.88
- 3 ½ cups chicken broth: $2.21
- 2 cups Mahatma Basmati Rice: $1.86
- 1 Tablespoon butter: $0.14
- 2 Tablespoons olive oil: $0.24
- 1 medium yellow onion diced: $1.04
- 3 large garlic cloves minced: $0.12
- ¾ cups chopped pecans, plus more for garnish: $2.43
- ¼ cup water: $0.0
- 2 Tablespoons curry powder: $1.10
- 2 teaspoons ground ginger: $0.48
- ½ teaspoon salt: $0.02
- ¼ teaspoon pepper: $0.02
- ¾ cups dried cranberries, plus more for garnish: $1.10
- 2 Tablespoons chopped fresh parsley, plus more for garnish: $0.12
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in October 2023.
How To Make Curry Rice
***For complete recipe instructions, see the recipe card below.
- bring the chicken broth to a boil in a large saucepan.
- Add rice, bring back up to a boil, then reduce heat to a simmer and cover.
- Simmer the rice for 20 minutes and fluff with a fork.
- Heat a large, deep pan or pot over medium heat.
- Add butter, oil, and onion. Sauté until onion is opaque and the edges are lightly golden (about 5-6 minutes).
- Add garlic and pecans. Continue to sauté until fragrant (about 2 minutes).
- Add fluffed rice, water, curry powder, ginger, salt and pepper.
- Stir until combined and rice is evenly coated with spices.
- Add cranberries and parsley; toss to combine.
- Transfer rice to a serving bowl and enjoy!
Recipe Variations
- If you want simple curry rice, leave out the pecans and dried cranberries.
- Make this into a main dish by adding cooked chicken or shrimp.
Curry Rice Storage Tips
SERVE: After cooking your curry rice, you can serve it immediately!
STORE: Any leftovers should go in an airtight container in your fridge. It should stay fresh for about four days.
FREEZE: Cranberry pecan curry rice freezes very well! In a proper container, it will last for six months in your freezer.
REHEAT: You can reheat this dish with your microwave or stovetop until the rice is fluffy again. Remember to let it thaw overnight in the fridge if it’s been in the freezer for a while.
Curry Rice Recipe FAQs
This is a quick half-hour recipe. It only takes 5 minutes of prep time and 30 minutes of cooking time!
This should make enough for eight people or so.
Yes! It’s a perfect overnight-prep dish when you need to get ready for Thanksgiving. Just leave out the chopped parsley before refrigerating the rice. To reheat your curry rice, place it in a microwave-safe dish and heat on HIGH for 2 minutes. Stir, then repeat at 1-minute intervals until rice is heated through. Before serving, add the parsley and toss.
More Side Dishes:
- Coconut Rice
- Rice Pilaf with Orzo
- Pad Thai Fried Rice
- Cranberry Fluff Salad
- Simple Cranberry Sauce Recipe
- Cranberry Jello Salad
- Cranberry Macadamia Nut Stuffing
- Raspberry Cranberry Jello Salad
Curry Rice With Cranberries and Pecans
Equipment
- large sauce pan
- Measuring cups
- Measuring spoons
- Deep pan
- mixing spoon
Ingredients
- 3 ½ cups chicken broth
- 2 cups Mahatma Basmati Rice
- 1 Tablespoon butter
- 2 Tablespoons olive oil
- 1 medium yellow onion diced
- 3 large garlic cloves minced
- ¾ cups chopped pecans plus more for garnish
- ¼ cup water
- 2 Tablespoons curry powder
- 2 teaspoons ground ginger
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¾ cups dried cranberries plus more for garnish
- 2 Tablespoons chopped fresh parsley plus more for garnish
Instructions
- In a large saucepan, bring chicken broth to a boil.
- Add rice, bring back up to a boil, then reduce heat to a simmer and cover.
- Simmer for 20 minutes and fluff with a fork.
- Heat a large, deep pan or pot over medium heat. Add butter, oil, and onion.
- Sauté until onion is opaque and the edges are lightly golden; about 5-6 minutes. Add garlic and pecans. Continue to sauté until fragrant, about 2 minutes.
- Add fluffed rice, water, curry powder, ginger, salt and pepper.
- Stir until combined and rice is evenly coated with spices.
- Add cranberries and parsley; toss to combine.
- Transfer rice to a serving bowl and enjoy!
Nutrition
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