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Curried Basmati Rice Salad

A salad of curried basmati rice with pine nuts, coconut flakes, chickpeas, snow peas, carrots, cilantro, and sesame dressing.

From the Recipes Wiki (Fandom) · 16 ingredients
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Why it works: Cardamom and turmeric match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 667 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Curried Basmati Rice Salad

Oven350 °F
Timeabout 20 minutes

Ingredients

Directions

Cook the rice

  1. Make bouquet garni: Place cardamom pods, cloves and bay leaf in square of cheesecloth and tie with kitchen string.

  2. In a large saucepan, bring 2 3/4 cups water to a boil.

  3. Add rice, 1/2 teaspoon salt, turmeric and bouquet garni and return to a boil.

  4. Cover, reduce heat to low and simmer until water is absorbed and steam holes appear in rice, about 20 minutes.

  5. Remove rice from heat and let stand, covered, 10 minutes.

  6. Place in large bowl, fluff with a fork and let stand until cool.

  7. While rice is cooking, preheat oven to 350 °F.

Toast the nuts and coconut

  1. Spread pine nuts on baking sheet and bake 1 minute; remove from oven and add coconut flakes.

  2. Bake until both are lightly browned, about 5 minutes.

  3. Set aside to cool.

Make the salad

  1. Remove bouquet garni from cooled rice.

  2. Add chickpeas and 1/2 cup Sesame Dressing and mix gently to blend.

  3. Let stand at least 10 minutes to blend flavors.

  4. Bring a small saucepan of water to a boil. Add snow peas; cook 1 minute. Drain, rinse under cold running water and drain again. Cut each snow pea on diagonal into thirds.

  5. Stir toasted pine nuts and coconut, snow peas, carrots, cilantro, pepper and remaining salt into rice mixture.

  6. Add remaining dressing; toss to blend.

  7. Serve over salad greens with Tofu Raita on the side.

Nutrition, whole recipe (rough)

1129Calories
32 gProtein
68 gFat
107 gCarbs

Counts 16 of 17 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 16 portions
IngredientPortion assumedkcal
Coconut1/2 cup shredded (40g)283
Rice1 cup cooked (158g) white206
Pine Nut1 oz (28g)191
Chickpea1/2 cup canned (120g) drained134
Sesame1 tbsp (14g)120
Tofu100g firm76
Pea1/2 cup (72g)62
Carrot1 medium (61g)25
Turmeric1 tsp ground (3g)9
Clove1 tsp ground (2g)7
Cardamom1 tsp ground (2g)6
Black Pepper1 tsp ground (2.3g)6
Bay Leaf1 leaf (0.6g)2
Cilantro1 tbsp chopped fresh (1g)1
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Saladnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cardamom + turmerictop 1% of all pairs
    Smell alikestrong
    Cooked together667 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Turmeric + chickpeatop 1% of all pairs
    Smell alikestrong
    Cooked together233 recipes

    Shared aroma: linalool (floral, citrus).

  3. Cardamom + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together1,114 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Coconut + chickpeatop 1% of all pairs
    Smell alikestrong
    Cooked together74 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Turmeric + coconuttop 2% of all pairs
    Smell alikestrong
    Cooked together1,027 recipes

    Shared aroma: 2-heptanol (bitter, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Brown basmati rice
Forms the bulk of the salad, and its grains stay separate and fluffy when cooked in measured water.
Pine nuts
Toasting adds a nutty, browned aroma and a crisp bite to the salad.
Chickpeas
Add body and a firm, mild texture that holds up in the dressed rice.
Coconut flakes
Toasting browns them and adds a sweet, crisp, aromatic note.
Snow peas
Brief blanching keeps them crisp-tender and bright green.
Carrots
Grated carrots add light sweetness, moisture and color to the salad.

The step that matters

Cooking the rice with measured water. Rice absorbs a set amount of water as it simmers; too much water leaves it mushy, and lifting the lid early lets steam escape and slows cooking. Resting it covered finishes the grains evenly.

Swap the nuts

How well each one fits the dish's main ingredients (cardamom, clove, basmati rice, turmeric, pine, coconut, chickpea):

  1. Cashew nutfits better
  2. Lentilsfits better
  3. Pistachiofits better
  4. Nutsthe original

Fit is the average pairing score against cardamom, clove, basmati rice, turmeric, pine, coconut, chickpea. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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