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Indian Spiced Rice Salad

This salad is really quick and easy to prepare and make a lovely accompaniment to some grilled chicken or salmon.  

*Disclaimer – I HATE corriander (cilantro). I know it goes really well with Indian dishes but it would appear that I am one of those people who have the OR6A2 gene which makes this herb taste like bubblebath!  Therefore I used flat leaf parsley instead.  If you don’t have this gene, add corriander to your hearts content!!

Indian Spiced Rice Salad

Indian Spiced Rice Salad
Serves 6
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
  1. 200g (1 cup) basmati rice
  2. 1 tsp ground tumeric
  3. 1 tsp cumin
  4. 25g (1/4 cup) flaked almonds, toasted
  5. 3 inch piece of cucumber, diced
  6. 1 red pepper, diced
  7. 60g (1/2 cup) sultanas
  8. Handful of fresh corriander (or flat leaf parsley), finely chopped
For the dressing
  1. 125ml (1/2 cup) natural yoghurt
  2. 1 1/2 tsp mild curry powder
  3. 2 tsp fresh lemon juice
  4. Generous pinch of salt and pepper
  1. Cook the rice as per the packet instructions. Add the tumeric and cumin to the cooking water to flavour and colour the rice.
  2. While the rice is cooking, spread the flaked almonds onto a baking sheet and toast under a hot grill. This only takes a minute or two so keep a close eye on them.
  3. When the rice is cooked drain well and set aside to cool.
  4. Once cool, mix all the salad ingredients together.
  5. Mix all the dressing ingredients together well. Taste and add extra seasoning if needed.
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