Spicy rice from the oven with coriander yogurt

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Recipe by Damaris Beems Course: Side dishCuisine: Middle East




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Okay, the picture doesn’t do the rice justice. This is rice that you want to eat for breakfast, lunch and dinner. Spicy, unctuous I would almost say and wonderfully cooked in a different way than you’re used to.


  • 400 gram 400 basmati rice

  • 2 2 Onions

  • 10 cloves 10 garlic

  • 8 8 cardamom pods

  • 5 5 curry leaves

  • 1 table spoon 1 turmeric

  • 1 table spoon 1 coriander seeds

  • 1 table spoon 1 pul biber or aleppo pepper

  • 1 bouquet 1 cilantro

  • 250 ml 250 plant based yogurt

  • salt and pepper

  • olive oil


  • Use a pan that you can also put in the oven in a moment. Fry the chopped onion and finely chopped garlic in the olive oil until soft and brown. Meanwhile, grind the coriander seeds in a spice grinder or mortar. Preheat the oven at 180 degrees.
    Add the dry spices to the onions and stir well. Add the rice and make sure they are completely ‘coated’ with the oil mixture.
    Now add boiling water. The water should be 2-3 cm above the rice.
  • Put the pan with the lid on in the oven and let it cook there for half an hour. In the meantime, do NOT check whether it is already cooked. That would disrupt the process.
    Remove the pan from the oven and stir the rice. When the rice is almost cooked or just cooked, put it away in a hay bag or blanket until you serve it. Then he can continue to check for another half hour.
  • Finely chop the coriander and mix it with the yogurt.
    Serve the rice with a dollop of yogurt on top.

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