Curry Pilaf

Curry Pilaf

The soft aroma of butter is the secret to the taste of this dish

Cooking time
10 minutes+
  • Nutrition facts are for one serving.
  • Time to cook rice is not included in the cooking time.
  • Ingredients for one 18 cm/7 in. ring mold cake pan.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

white rice

360 ml (1-1/2 US cup)


1/4 bulb


1 Tbsp

1/2 Tbsp

1 tsp

1/2 tsp


  1. Wash the rice and place in a colander to drain.
  2. Mince the onion, and cut the bell peppers into 1 cm (about 1/2 in.) squares.  Cut the sausages into 1 cm (about 1/2 in.) widths.
  3. Melt the butter in a frying pan and saute the onions (1).  When the onions are translucent, add and saute the bell peppers and sausages, then sprinkle in the curry powder and saute together.
  4. Add the rice, then when the rice becomes translucent and feels heavy, remove from heat and allow to slightly cool.
  5. Put (4) into a rice cooker and put in the proper amount of water for the rice.  Add the bouillon powder, Kikkoman Soy Sauce and salt, then cook as normal.  If a rice cooker is not available, cook using a pot as normal.

Cooking Basics

Bell peppers - removing seeds

Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.



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