20 Delicious India Flavored Rice Recipes for Rice Cooker Meals

Craving bold, aromatic Indian flavors but short on time? Your trusty rice cooker is the secret weapon for effortless, delicious meals! From fragrant biryanis to cozy coconut rice, we’ve rounded up 20 irresistible Indian-inspired rice dishes that cook up hands-free—perfect for busy weeknights or lazy weekends. Get ready to spice up your dinner routine with these vibrant, foolproof recipes. Let’s dig in!

Spicy Vegetable Biryani in Rice Cooker

This fuss-free biryani packs bold flavors and tender veggies—all cooked effortlessly in your rice cooker for a hands-off weeknight win.

Ingredients

• 1.5 cups basmati rice, rinsed
• 2 tbsp ghee or vegetable oil
• 1 small yellow onion, thinly sliced
• 1 cup mixed vegetables (carrots, peas, bell peppers), diced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper (or to taste)
• 1 tsp salt
• 2.5 cups vegetable broth
• 1/4 cup chopped cilantro (for garnish)

Instructions

1. Set the rice cooker to Sauté mode (or use a stovetop pot). Heat 2 tbsp ghee, then cook onion for 4 minutes until soft. Add garlic and ginger, stirring for 1 minute until fragrant.
2. Stir in mixed vegetables, followed by 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp cayenne, and 1 tsp salt. Cook for 2 minutes to toast the spices.
3. Add basmati rice and 2.5 cups broth, scraping any browned bits. Close the lid and switch to Cook mode. Let steam for 20 minutes (or until the rice cooker turns off).
4. Fluff with a fork, then garnish with cilantro. Let sit covered for 5 minutes before serving.

The rice cooker locks in steam for perfectly separate grains, while the cayenne and toasted spices give every bite a warm kick. Tip: For extra richness, stir in a pat of butter before serving.

Coconut Milk Pulao with Cashews

This fragrant, one-pot rice dish is a breeze to make and packed with creamy coconut flavor and crunchy cashews—perfect for busy weeknights or a cozy weekend meal.

Ingredients:

• 1 cup basmati rice, rinsed and drained
• 1 (13.5 oz) can coconut milk
• 1 cup water
• 1/2 cup raw cashews
• 1 tbsp coconut oil
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 1 tbsp coconut oil in a medium pot over medium heat. Add onion and sauté for 3–4 minutes until softened. Stir in garlic, 1 tsp cumin, 1/2 tsp turmeric, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
2. Add basmati rice and toast for 2 minutes, stirring constantly. Pour in coconut milk and 1 cup water, scraping up any browned bits. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. While rice cooks, toast cashews in a dry skillet over medium heat for 3–4 minutes, stirring often, until golden. Set aside.
4. After 15 minutes, remove the pot from heat and let it sit, covered, for 5 minutes. Fluff rice with a fork, then fold in toasted cashews and garnish with cilantro.

The creamy coconut milk and toasty cashews give this pulao a luxurious texture, while the warm spices add just the right depth. It’s simple but feels special!

Tip: For extra richness, swap water with vegetable broth and add a pinch of cardamom with the spices.

Lemon Rice with Turmeric and Mustard Seeds

Bright, tangy, and packed with warm spices, this lemon rice is a quick way to turn plain rice into a vibrant side dish that steals the show.

Ingredients:

• 1 cup basmati rice, rinsed
• 2 tbsp ghee or neutral oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1/4 tsp asafoetida (optional)
• 1/2 tsp salt
• 2 tbsp lemon juice (about 1 large lemon)
• 2 tbsp chopped cilantro
• 1/4 cup roasted peanuts (optional)

Instructions:

1. Cook the rice according to package instructions, then spread it on a tray to cool slightly (this prevents clumping).
2. Heat 2 tbsp ghee in a large skillet over medium heat. Add 1 tsp mustard seeds and let them pop for 15–20 seconds, then stir in 1/2 tsp turmeric and 1/4 tsp asafoetida (if using).
3. Add the cooked rice, tossing gently to coat evenly with the spiced ghee. Drizzle with 2 tbsp lemon juice and sprinkle 1/2 tsp salt, folding to combine.
4. Remove from heat and stir in 2 tbsp cilantro and 1/4 cup peanuts (if using). Taste and add a pinch more salt or lemon if needed.

The magic here? The mustard seeds add a nutty crunch, while the lemon cuts through the earthy turmeric for a perfectly balanced bite.

Tip: For extra depth, toast the peanuts in the skillet before adding the ghee, then set them aside to sprinkle on top at the end.

Tomato Rice with Cumin and Curry Leaves

This fragrant, one-pot tomato rice is a weeknight hero—earthy cumin and aromatic curry leaves turn simple ingredients into something special.

Ingredients

• 1 cup basmati rice, rinsed
• 2 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 10 fresh curry leaves (or 5 dried)
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp salt
• 1/2 tsp sugar
• 1 3/4 cups water
• 2 tbsp chopped cilantro (optional)

Instructions

1. Heat ghee in a lidded skillet over medium. Add cumin seeds and curry leaves; sizzle 30 seconds until fragrant.
2. Add onion and cook 3 minutes, stirring, until soft. Stir in garlic and cook 1 minute.
3. Add diced tomatoes, salt, and sugar. Cook 2 minutes, breaking up tomatoes slightly.
4. Stir in rice to coat, then pour in water. Bring to a boil, cover, and reduce heat to low. Simmer 15 minutes (no peeking!).
5. Turn off heat; let steam 5 minutes. Fluff with a fork and top with cilantro if using.

The magic here? Letting the rice steam undisturbed—it creates the perfect fluffy texture with every grain infused with tomato and spice.

Tip: No curry leaves? Swap 1/2 tsp garam masala with the cumin for a different (but still tasty) twist.

Jeera Rice with Peas and Carrots

This fragrant, buttery jeera rice is studded with sweet peas and carrots—a simple yet flavorful side that pairs perfectly with curries or grilled meats.

Ingredients:

• 1 cup basmati rice, rinsed and drained
• 2 tbsp ghee or unsalted butter
• 1 tsp cumin seeds
• 1 small yellow onion, finely chopped
• 1/2 cup frozen peas, thawed
• 1/2 cup diced carrots (1/4-inch pieces)
• 1 3/4 cups water
• 3/4 tsp salt
• 1/4 tsp sugar
• 2 tbsp chopped cilantro (optional)

Instructions:

1. Melt ghee in a medium saucepan over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
2. Add onion and sauté for 3 minutes until soft. Stir in peas and carrots, cooking for 1 minute.
3. Add rice, stirring to coat in ghee. Pour in water, then stir in salt and sugar. Bring to a boil.
4. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.
5. Fluff with a fork and garnish with cilantro (if using).

The toasty cumin and sweet veggies create a cozy balance, while the fluffy rice soaks up every bit of flavor. Tip: For extra richness, swap water for vegetable broth.

Masala Khichdi with Lentils and Rice

This comforting one-pot dish is like a warm hug—fragrant spices, creamy lentils, and fluffy rice come together in a dish that’s both nourishing and full of flavor.

Ingredients:

• 1 cup basmati rice, rinsed
• 1/2 cup split yellow lentils (moong dal), rinsed
• 2 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 1 small yellow onion, finely diced
• 1 tbsp minced ginger
• 2 cloves garlic, minced
• 1/2 tsp turmeric
• 1/2 tsp ground coriander
• 1/4 tsp cayenne (optional)
• 1/2 tsp salt
• 3 cups water or vegetable broth
• 1/2 cup frozen peas (optional)
• Fresh cilantro, for garnish

Instructions:

1. Heat 2 tbsp ghee in a heavy pot over medium. Add 1 tsp cumin seeds and sizzle for 30 seconds until fragrant.
2. Add the diced onion and cook for 5 minutes until soft. Stir in 1 tbsp ginger and 2 cloves garlic, cooking for 1 minute.
3. Add 1/2 tsp turmeric, 1/2 tsp coriander, 1/4 tsp cayenne, and 1/2 tsp salt, stirring to coat the onions.
4. Add the rinsed rice and lentils, stirring for 1 minute to toast lightly. Pour in 3 cups water and bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes (no peeking!). If using, stir in 1/2 cup peas, cover, and let sit for 5 minutes off the heat.
6. Fluff gently, garnish with cilantro, and serve warm.

The magic here? The lentils melt into the rice, creating a creamy texture while the spices stay bright and aromatic—no bland mush!

Tip: For extra richness, drizzle with a little more ghee at the end.

Saffron Infused Basmati Rice

This fragrant, golden-hued rice is a showstopper side dish—luxurious yet simple enough for weeknights.

Ingredients:

• 1 ½ cups basmati rice, rinsed until water runs clear
• 2 ¼ cups water
• 2 tbsp unsalted butter
• 1 tsp salt
• ½ tsp sugar
• ¼ tsp saffron threads, crushed and soaked in 2 tbsp warm water (10 minutes)
• 1 small cinnamon stick
• 2 whole cloves

Instructions:

1. In a medium pot, melt 2 tbsp unsalted butter over medium heat. Add basmati rice and toast, stirring, for 2 minutes until lightly fragrant.
2. Pour in 2 ¼ cups water, then stir in 1 tsp salt, ½ tsp sugar, cinnamon stick, and cloves. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Remove from heat. Drizzle saffron water over the rice (don’t stir), then cover and let steam for 5 minutes. Fluff with a fork, discarding whole spices.

The magic here? Toasting the rice first deepens its nutty flavor, while the saffron steams into every grain for jewel-toned elegance.

Tip: For extra richness, swap half the water with chicken or vegetable broth.

Paneer Fried Rice with Bell Peppers

This vibrant fried rice swaps chicken for crispy paneer, making it a satisfying vegetarian meal that’s ready in under 30 minutes!

Ingredients

• 2 cups cooked and cooled basmati rice (day-old works best)
• 8 oz paneer, cubed
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 tbsp vegetable oil, divided
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp red chili flakes
• 3 green onions, sliced
• Salt to taste

Instructions

1. Heat 1 tbsp oil in a large skillet or wok over medium-high. Add paneer cubes and cook for 4–5 minutes, turning occasionally, until golden. Remove and set aside.
2. In the same pan, heat remaining 2 tbsp oil. Add bell peppers and stir-fry for 3 minutes until slightly softened.
3. Add rice, breaking up clumps with a spatula. Toss with peppers for 1 minute.
4. Pour in soy sauce, rice vinegar, sugar, chili flakes, and salt to taste. Stir-fry for 2 minutes until evenly coated.
5. Return paneer to the pan, add green onions, and toss everything together for 1 final minute.

The magic here? Crispy-edged paneer soaks up the tangy-sweet sauce while staying creamy inside—no soggy cubes!

Tip: For extra crunch, toast the paneer in an air fryer at 375°F for 8 minutes before adding to the rice.

Curd Rice with Tempered Mustard Seeds

This creamy, comforting South Indian classic is like a hug in a bowl—cool yogurt rice gets a punch of flavor from sizzling mustard seeds and curry leaves.

Ingredients

• 1 cup uncooked white rice (short or medium grain)
• 2 cups plain whole-milk yogurt (room temperature)
• 1/2 cup whole milk
• 1 tbsp ghee or neutral oil
• 1 tsp black mustard seeds
• 1 dried red chili, broken in half
• 10 fresh curry leaves
• 1/4 tsp asafoetida (hing)
• 1/2 tsp salt
• 1 tbsp finely chopped cilantro

Instructions

1. Cook the rice with 2 cups water until very soft (about 15 minutes). Let cool slightly.
2. In a large bowl, whisk together yogurt and milk until smooth. Fold in the warm rice and 1/2 tsp salt. Cover and refrigerate for 30 minutes.
3. Heat ghee in a small skillet over medium. Add 1 tsp mustard seeds; cover and cook until they pop (about 30 seconds). Add red chili, 10 curry leaves, and 1/4 tsp asafoetida; sizzle for 10 seconds until fragrant.
4. Pour the tempered spices over the chilled rice. Garnish with 1 tbsp cilantro and serve cool.

The magic here is in the contrast—creamy, tangy rice meets the nutty crunch of mustard seeds and aromatic curry leaves.

Tip: For extra creaminess, mash a few tablespoons of the cooked rice before mixing with yogurt.

Spinach Rice with Garlic and Ginger

This vibrant one-pot dish is packed with fresh flavors and comes together in under 30 minutes—perfect for busy weeknights when you want something wholesome and fuss-free.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1/2 tsp red pepper flakes
• 4 cups fresh spinach, roughly chopped
• 1 3/4 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Heat 2 tbsp olive oil in a medium pot over medium heat. Add 4 garlic cloves, 1 tbsp ginger, and 1/2 tsp red pepper flakes. Sauté for 1 minute until fragrant.
2. Stir in the rinsed rice, coating it with the oil and aromatics. Toast for 2 minutes, stirring frequently.
3. Add 4 cups spinach and cook until wilted, about 2 minutes. Pour in 1 3/4 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 15 minutes (or until liquid is absorbed). Remove from heat and let sit, covered, for 5 minutes.
5. Fluff rice with a fork, drizzle with 1 tbsp lemon juice, and serve warm.

The ginger and garlic infuse every bite with warmth, while the lemon brightens up the earthy spinach—making this rice anything but boring!

Tip: For extra richness, stir in a pat of butter or a sprinkle of feta cheese before serving.

Pepper Rice with Crushed Black Pepper

This bold, aromatic rice dish packs a punch with freshly crushed black pepper—perfect for spicing up weeknight dinners without fuss.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 3/4 cups chicken or vegetable broth
• 1 1/2 tsp freshly crushed black pepper (plus extra for garnish)
• 3/4 tsp salt
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions:

1. Melt 2 tbsp unsalted butter in a medium saucepan over medium heat. Add 1 small yellow onion and sauté for 3–4 minutes until translucent. Stir in 2 garlic cloves and cook for 30 seconds until fragrant.
2. Add the rinsed rice, toasting for 1 minute. Pour in 1 3/4 cups broth, 1 1/2 tsp crushed black pepper, and 3/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in 1 tbsp lemon juice and 2 tbsp parsley. Garnish with an extra crack of black pepper.

The magic here? Crushing whole peppercorns right before cooking unlocks their floral heat, infusing every bite with depth.

Tip: For extra richness, swap butter for ghee and finish with a drizzle of olive oil.

Tamarind Rice with Roasted Peanuts

This tangy, nutty tamarind rice is a flavor-packed South Indian classic that comes together in under 30 minutes—perfect for weeknights when you crave something vibrant and satisfying.

Ingredients

• 1 cup basmati rice, rinsed
• 2 tbsp tamarind paste
• 1/4 cup roasted peanuts
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 1/4 tsp asafoetida (hing)
• 5 curry leaves
• 1 tsp sugar
• 1 tsp salt

Instructions

1. Cook the basmati rice according to package instructions, then spread it on a tray to cool slightly.
2. Heat vegetable oil in a pan over medium. Add mustard seeds and let them pop (about 30 seconds), then stir in turmeric, red chili powder, asafoetida, and curry leaves. Sizzle for 10 seconds until fragrant.
3. Reduce heat to low. Add tamarind paste, sugar, and salt, stirring to dissolve (1 minute). Toss in the rice and roasted peanuts, mixing gently until evenly coated (2–3 minutes).

The magic here? The sticky-sweet tamarind clings to every grain, while the peanuts add a toasty crunch that keeps you coming back for forkfuls.

Tip: For extra depth, toast a pinch of fenugreek seeds with the spices and crush them lightly before adding.

Ghee Rice with Fried Onions

This fragrant, buttery ghee rice is studded with crispy fried onions—a simple yet luxurious side dish that pairs beautifully with curries or grilled meats.

Ingredients

• 1 1/2 cups basmati rice, rinsed and drained
• 3 tbsp ghee, divided
• 1 large yellow onion, thinly sliced
• 1 tsp salt
• 1/2 tsp sugar
• 2 1/4 cups water
• 1 bay leaf
• 3 whole cloves
• 1-inch cinnamon stick

Instructions

1. Heat 2 tbsp ghee in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 12–15 minutes until deep golden brown. Transfer half to a plate for garnish.
2. In the same skillet, add remaining 1 tbsp ghee, bay leaf, cloves, and cinnamon stick. Sizzle for 30 seconds until fragrant.
3. Add the rice, salt, and sugar, stirring to coat. Pour in water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes (no peeking!).
4. Turn off heat and let steam, covered, for 10 minutes. Fluff with a fork, then top with reserved fried onions.

The magic here? Slow-cooked onions melt into the rice while the crispy topping adds a satisfying crunch—elevating humble ingredients into something special.

Tip: For extra flavor, toast whole spices in the ghee before adding rice, or swap water for chicken broth.

Curry Leaf Rice with Coconut Flakes

This fragrant, golden-hued rice dish is a quick way to bring South Indian flavors to your table—no fancy techniques required!

Ingredients

• 1 cup basmati rice, rinsed
• 2 tbsp coconut oil
• 1 tbsp black mustard seeds
• 20 fresh curry leaves (or 2 tbsp dried)
• 1/2 cup unsweetened coconut flakes
• 1 tsp salt
• 1/4 tsp turmeric
• 1 3/4 cups water

Instructions

1. Heat coconut oil in a saucepan over medium. Add mustard seeds; cover and cook 30 seconds until they pop.
2. Add curry leaves and coconut flakes; stir 1 minute until coconut is lightly toasted.
3. Stir in rice, salt, and turmeric until grains are coated. Pour in water and bring to a boil.
4. Reduce heat to low, cover, and simmer 15 minutes. Remove from heat; let steam 5 minutes. Fluff with a fork.

The magic here? Toasted coconut flakes add buttery crunch to every bite, while curry leaves lend their citrusy perfume. Tip: For extra richness, swap water with coconut milk—just reduce salt slightly.

Egg Fried Rice with Indian Spices

This vibrant twist on classic fried rice packs a punch with warming Indian spices and fluffy scrambled eggs—perfect for spicing up leftover rice!

Ingredients:

• 3 cups cooked and cooled jasmine rice (day-old works best!)
• 3 large eggs, lightly beaten
• 2 tbsp vegetable oil, divided
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped cilantro (optional)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high. Add the beaten eggs and scramble for 1–2 minutes until just set. Transfer to a plate.
2. Add remaining 1 tbsp oil to the skillet. Sauté onion for 3 minutes until translucent, then add garlic and cook 30 seconds until fragrant.
3. Stir in cumin, turmeric, garam masala, salt, and black pepper, toasting for 30 seconds to bloom the spices.
4. Add rice, breaking up clumps with a spatula. Toss to coat with spices and cook for 3–4 minutes until heated through.
5. Fold in scrambled eggs and cilantro (if using). Serve immediately.

The magic here? Toasting the spices unlocks their depth, while the eggs keep everything light and satisfying—no greasy takeout vibes!

Tip: For extra texture, crisp up the rice by pressing it into the skillet undisturbed for 1 minute before stirring.

Chicken Biryani in Rice Cooker

Who says you can’t make restaurant-style biryani at home? This rice cooker version delivers all the fragrant, spiced goodness with minimal fuss.

Ingredients:

• 1.5 cups basmati rice, rinsed and soaked for 20 minutes
• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 1 large yellow onion, thinly sliced
• 1/4 cup plain yogurt
• 2 tbsp ghee (or neutral oil)
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 1/2 tsp garam masala
• 1.5 tsp salt
• 1.5 cups water
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Set your rice cooker to “Sauté” mode (or use a stovetop pan). Heat 2 tbsp ghee, then cook 1 large yellow onion until golden, about 5 minutes.
2. Add 1 tbsp ginger-garlic paste, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp chili powder, and 1.5 tsp salt. Stir for 30 seconds until fragrant.
3. Toss in the chicken and 1/4 cup yogurt, coating evenly. Cook for 2 minutes, then switch off sauté mode.
4. Layer the soaked rice over the chicken. Pour 1.5 cups water and sprinkle 1/2 tsp garam masala on top. Close the lid and cook on “White Rice” mode (or standard cycle).
5. Once done, let it rest for 10 minutes. Fluff gently, garnish with 2 tbsp cilantro, and serve.

The magic here? The rice cooker traps steam just like a traditional dum cooking method, infusing every grain with bold spices and tender chicken.

Tip: For extra richness, swap water with chicken broth and add a pinch of saffron to the cooking liquid.

Pineapple Rice with Curry Powder

This vibrant pineapple rice is a sweet-savory dream, with golden curry powder and juicy pineapple chunks adding a tropical twist to every bite.

Ingredients:

• 2 cups cooked jasmine rice (day-old works best)
• 1 cup fresh pineapple, diced into ½-inch chunks
• 3 tbsp vegetable oil
• 2 tbsp finely chopped yellow onion
• 2 cloves garlic, minced
• 1½ tbsp curry powder
• 1 tbsp soy sauce
• ½ tsp salt
• ¼ cup chopped cilantro (plus extra for garnish)
• 2 tbsp roasted cashews (optional)

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high. Add onion and sauté for 2 minutes until translucent, then stir in garlic and cook for 30 seconds until fragrant.
2. Reduce heat to medium and add curry powder, stirring constantly for 20 seconds to toast the spices. Immediately add the pineapple and toss to coat.
3. Crumble in the rice, breaking up any clumps. Drizzle with soy sauce and sprinkle salt, tossing gently for 3–4 minutes until evenly golden.
4. Remove from heat and fold in cilantro. Garnish with extra cilantro and cashews if using.

The magic here? Toasting the curry powder right in the pan deepens its flavor, while the pineapple caramelizes just enough to balance the spice.

Tip: For extra texture, fry a beaten egg into ribbons and mix it in at the end!

Sweet Coconut Rice with Cardamom

This fragrant, creamy rice dish is like dessert for breakfast—warmly spiced with cardamom and rich with coconut milk for a comforting treat.

Ingredients:

• 1 cup jasmine rice (or basmati), rinsed
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup water
• 1/3 cup granulated sugar
• 1/2 tsp ground cardamom
• 1/4 tsp salt
• 1 tbsp unsalted butter
• 1 tbsp toasted coconut flakes (for garnish)

Instructions:

1. In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, cardamom, and salt. Stir well and bring to a gentle boil over medium heat.
2. Reduce heat to low, cover, and simmer for 15 minutes (no stirring!). Turn off the heat and let it sit, covered, for 10 more minutes to steam.
3. Fluff the rice with a fork, then gently fold in the butter until melted. Serve warm, topped with toasted coconut flakes.

The magic here? Letting the rice steam undisturbed creates the perfect sticky-yet-light texture, while the cardamom adds a floral note that pairs beautifully with the coconut.

Tip: For extra depth, toast the cardamom pods lightly in a dry pan before grinding—just discard the husks!

Mixed Vegetable Pulao with Raisins

This fragrant, one-pot rice dish is studded with colorful veggies and sweet pops of golden raisins—perfect for a quick weeknight dinner with minimal cleanup.

Ingredients:

• 1 ½ cups basmati rice, rinsed and drained
• 2 tbsp ghee or unsalted butter
• 1 small yellow onion, thinly sliced
• 1 tsp cumin seeds
• 1 bay leaf
• 1 cup mixed vegetables (carrots, peas, bell peppers), diced
• ¼ cup golden raisins
• 1 tsp salt
• ½ tsp turmeric
• ½ tsp garam masala
• 2 ¼ cups water or vegetable broth

Instructions:

1. Heat ghee in a deep skillet over medium. Add onion and sauté for 3 minutes until soft. Stir in cumin seeds and bay leaf, cooking for 30 seconds until fragrant.
2. Add mixed vegetables and sauté for 2 minutes. Stir in rice, raisins, salt, turmeric, and garam masala, coating everything evenly.
3. Pour in water, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes (no peeking!). Turn off heat and let sit, covered, for 5 minutes.
4. Fluff with a fork, discard the bay leaf, and serve warm.

The plump raisins add a subtle sweetness that balances the earthy spices, while the veggies stay crisp-tender for a satisfying bite. Tip: For extra richness, toast the cumin seeds in dry pan for 10 seconds before adding ghee.

Chana Masala Rice with Chickpeas

This one-pot wonder packs all the cozy, spiced flavors of chana masala into a hearty rice dish—perfect for busy weeknights.

Ingredients

• 1 cup basmati rice, rinsed
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp olive oil
• 1 (14.5 oz) can diced tomatoes
• 1 ½ cups vegetable broth
• 1 ½ tsp garam masala
• 1 tsp ground cumin
• ½ tsp turmeric
• ½ tsp salt
• ¼ cup fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until translucent. Stir in garlic and ginger; cook for 1 minute until fragrant.
2. Add garam masala, cumin, turmeric, and salt; toast for 30 seconds to bloom the spices. Pour in diced tomatoes (with juices) and stir to combine.
3. Add basmati rice, chickpeas, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (no peeking!).
4. Turn off heat and let sit, covered, for 5 minutes. Fluff rice with a fork and garnish with cilantro.

The trick here? Letting the rice steam off-heat ensures fluffy grains while infusing every bite with warm spices.

Tip: For extra richness, swirl in a spoonful of coconut milk before serving.

Conclusion

With 20 flavorful Indian rice recipes perfect for your rice cooker, this roundup makes it easy to bring vibrant, aromatic dishes to your table. Whether you’re craving something spicy, savory, or sweet, there’s a recipe here for every taste. Try one (or a few!) and let us know your favorites in the comments. Loved this list? Share the inspiration on Pinterest for fellow home cooks to enjoy!