Kashmiri Chilli Rice Recipe – Authentic Indian Fried Rice with Red Chillies

Last Updated on 4 months by Neha Deshmukh

Kashmiri Chilli Rice Recipe – Authentic Indian Fried Rice with Red Chillies

Hey everyone! If you’re anything like me, you absolutely love a good fried rice. But this isn’t just any fried rice. This is Kashmiri Chilli Rice – a vibrant, flavourful dish that’s a staple in many Indian homes, and one that instantly transports me back to my grandmother’s kitchen. It’s a little bit spicy, a little bit sweet, and totally addictive. I first made this when I was trying to recreate her flavours, and honestly, it’s become a family favourite ever since!

Why You’ll Love This Recipe

This Kashmiri Chilli Rice is more than just a quick meal; it’s an experience. The star? Those gorgeous Kashmiri red chillies. They deliver a beautiful colour and a unique, fruity heat that’s different from your typical chilli. It’s surprisingly easy to make, ready in under 30 minutes, and perfect for a weeknight dinner or a festive gathering. Plus, it’s a fantastic way to use up leftover rice!

Ingredients

Here’s what you’ll need to create this flavour explosion:

• 3 cups Cooked Basmati rice
• 10 Kashmiri red chillies (soaked)
• 2 Kashmiri red chillies (for tempering)
• 1 Onion
• 3 tablespoons Garlic
• 1 teaspoon Soya sauce
• 1 teaspoon Sugar
• 1 teaspoon Vinegar
• 1.5 cups Carrot, beans, cabbage (finely chopped)
• 3 tablespoons Celery leaves or spring onion greens
• 8 Sichuan pepper (optional)
• 3 tablespoons Oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Kashmiri Red Chillies: Understanding the Flavour & Heat

These are key. Kashmiri chillies aren’t about scorching heat; they’re about flavour and colour. They have a mild to moderate heat level (around 1,000-1,500 SHU) and a slightly fruity taste. Soaking them softens them for a smooth paste, and unlocks that beautiful red hue.

Basmati Rice: Choosing the Right Grain

Basmati is the way to go! Its long grains stay separate and fluffy when stir-fried. I prefer aged basmati – it’s less likely to become sticky. About 700g of uncooked basmati rice will yield 3 cups cooked.

Sichuan Pepper: A Unique Regional Touch (Optional)

Sichuan pepper adds a lovely tingling sensation and citrusy aroma. It’s not essential, but if you can find it, it really elevates the dish. A little goes a long way!

Oil Selection: Traditional vs. Modern Options

Traditionally, mustard oil was used for its pungent flavour. However, it’s a bit of an acquired taste! You can use vegetable oil, sunflower oil, or even peanut oil – whatever you prefer. I usually go with sunflower oil for a neutral flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak 10 Kashmiri red chillies in hot water for about 30 minutes. This will soften them up beautifully. Once softened, grind them into a smooth paste with a little water – set aside.
2. Heat the oil in a wok or large frying pan over medium-high heat. Add the 2 whole red chillies (for tempering) and Sichuan pepper (if using). Let them sizzle for about 30 seconds until fragrant. Be careful not to burn them!
3. Now, add the chopped onion and fry for about a minute on high flame, until it starts to turn translucent.
4. Time for the flavour bomb! Mix in the soya sauce, sugar, vinegar, and that gorgeous Kashmiri chilli paste. Cook for a few minutes, stirring constantly, until the oil starts to separate from the mixture. This is a good sign – it means the flavours are melding together.
5. Add the finely chopped vegetables and salt. Toss everything on high heat for about 2 minutes, until the veggies are slightly tender but still have a nice crispness. We don’t want mushy vegetables!
6. Gently fold in the cooked basmati rice. Stir-fry on high flame for another 2-3 minutes, making sure the rice is heated through and the grains separate. This is where a good wok really shines!
7. Finally, garnish with those fresh celery leaves or spring onion greens. Serve immediately and enjoy!

Expert Tips

Want to take your Kashmiri Chilli Rice to the next level? Here are a few of my go-to tricks:

• Achieving the Perfect Smoky Flavour: A quick char on the chillies while tempering adds a subtle smokiness.
• Maintaining Crisp Vegetables: Don’t overcrowd the pan! Fry the vegetables in batches if necessary.
• Preventing Sticky Rice: Using day-old, refrigerated rice is your best bet. It’s drier and less likely to clump.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your soya sauce to ensure it doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: Use a gluten-free soya sauce (tamari is a great option).
• Spice Level Adjustment (Mild to Fiery): Adjust the number of Kashmiri chillies you use. For extra heat, add a pinch of cayenne pepper or a finely chopped green chilli.
• Festival Adaptation: Navratri/Diwali Friendly Version: Skip the onion and garlic during fasting periods.

Serving Suggestions

Kashmiri Chilli Rice is fantastic on its own, but it also pairs beautifully with:

• A simple raita (yogurt dip)
• A side of dal (lentils)
• Grilled paneer or tofu

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It’s best enjoyed fresh, though!

FAQs

Got questions? I’ve got answers!

What is the best type of rice to use for this Kashmiri Chilli Rice?

Basmati rice is the absolute best! Its long grains and fluffy texture are perfect for stir-frying.

Can I make the Kashmiri chilli paste ahead of time? How should I store it?

Yes, you can! Store the paste in an airtight container in the refrigerator for up to a week, or freeze it in ice cube trays for longer storage.

What can I substitute for Sichuan pepper?

If you can’t find Sichuan pepper, you can omit it or try a pinch of black pepper with a squeeze of lemon juice for a similar citrusy kick.

How do I adjust the sweetness and sourness in the recipe?

Add more sugar for sweetness and more vinegar for sourness. Taste as you go and adjust to your preference!

Is it possible to make this recipe spicier? What chillies can I add?

Absolutely! Add a finely chopped green chilli, a pinch of cayenne pepper, or a few extra Kashmiri chillies.

Can I use frozen vegetables in this recipe?

Yes, you can! Just make sure to thaw and drain them well before adding them to the pan.