Chicken Madras is our favourite curry and we often just serve it with plain boiled rice, but if we want something extra special, this is where this onion fried rice comes in. So long as you have some boiled rice already cooked (we always keep some stashed in the freezer), it can be made really quickly - while your curry is simmering away. You can swap out the ghee for sunflower oil if you haven’t got any in but I find the ghee adds to the overall flavour of the onion fried rice. Unlike Chinese-style Egg Fried Rice we’re going to be using basmati rice rather than long-grain white rice. Basmati rice is more traditional in Indian cooking, and I find it to be more flavourful. 👩🍳PRO TIP You HAVE to use cooked and cooled rice when making any fried rice dish. The rice will dry a little as it cools, and this helps stop the fried rice from going sticky and claggy when frying. It also helps the rice to absorb more flavour when frying it up. This is another one from Chris’s repertoire. He first made this for a New Years eve banquet we did along with some Homemade Onion Bhaji, Chicken Tikka Masala, Garlic Naan and Chicken Pakora. I’ve been mithering him to make it for the blog ever since!! Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos). Some of the links in this post are affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
