Bombay Basmati Rice

Inspired by the flavors of India, this quick Bombay Basmati Rice dish is cooked in no time with our microwavable Minute® Ready to Serve rice cups.

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Cooking time PREP TIME 2 mins
Cooking time COOK TIME 3 mins
Servings SERVES 1
Ready in TOTAL TIME 5 mins


  • 1 cup Minute® Ready to Serve Basmati Rice
  • 2 oz (1/4 cup) cooked chicken, chopped
  • 1/4 cup unsweetened coconut milk
  • 2 tbsp shredded carrot
  • 1 tbsp raisins
  • 1/4 tsp curry powder
  • fresh cilantro leaves (optional)
  • toasted coconut (optional)


  • Try this quick, Indian-style dinner tonight! Our Bombay Basmati Rice dish is flavored with chicken, raisins, shredded carrots, unsweetened coconut milk, curry and cilantro. Make sure to use our microwavable Minute® Ready to Serve Basmati Rice to have dinner ready in less than 10 minutes!

    Step 1

  • Heat the rice according to package directions.

    Step 2

  • Combine chicken, coconut milk, carrots, raisins and curry powder in a small, microwave-safe bowl. Microwave on HIGH for 1 minute.

    Step 3

  • Stir in the rice. Top with cilantro leaves and toasted coconut, if using.

This Rice is the Bomb(ay)

You don’t have to spend your entire evening in the kitchen to prepare a great chicken curry dish. Using our microwavable Ready to Serve Basmati Rice, this dish can be on the table in minutes. This recipe is great to take to the office or for busy weeknight dinners.

Meal Prep Ideas

To speed up meal prep, roast more chicken than you need to last throughout the week. By stocking up on our quick rice varieties, such as Minute® Ready to Serve White Rice or Brown Rice, you’ll have something quick to bring for lunch throughout the week. Try this recipe out today and then our Quick Italian Chicken and Rice tomorrow.


Freshly chopped cilantro goes perfectly with curry dishes. If you don’t have any on hand, top with a bit of dried coriander.

Coconut and raisins are also great additions to this creamy curry. If you can’t find toasted coconut in the store, toast it yourself. Simply spread shredded coconut on a parchment-lined baking sheet and bake at 325°F for 6-8 minutes, stirring halfway, until fragrant and golden brown.