Channel the flavors of Indian pulao in this quick and impressive buttery rice dish scented with garlic and cinnamon. Curry powder and turmeric deepens the flavors and adds a bright pop of color.
| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Instructions
- Saute 1 chopped onion, 2 smashed garlic cloves, 1 cinnamon stick, a strip of lemon zest, 1/2 teaspoon curry powder and a pinch of turmeric in a saucepan with butter and olive oil until lightly browned. Add 1 cup basmati rice and stir until toasted. Add 1 1/3 cups water, season with salt and bring to a boil, then cover and simmer 15 minutes. Let sit 5 minutes, then fluff with a fork and add a splash of lemon juice and some cilantro and cashews.
Reviews
I substituted garam masala for the cinnamon and turmeric. The result was buttery and fragrant.
Wow great recipe. I left out the cilantro and the cashews … it was delicious still!
Delicious way to have a meatless dinner, or I can easily add a protein. Flexible, tasty, and easy to throw together.
Yum
This rice was delicious. I took the other recommendations and added more curry. I’m glad I did. I used a heaping tablespoons of curry.
Great easy recipe!
Delicious
Stunning! Following the same recipe, I added about 1/2 cup of diced uncooked carrots, and a half cup of mixed frozen (thawed) peas and corn. I also added a sprinkle of Aleppo red pepper, which gave this a bit of a bite. I didn’t add cashews, but I did sprinkle cilantro over the top. I will definitely make this again.
I made it with Brown Rice. It was very flavorfull, and perfect with the Tandoori Chicken .
Very easy and the taste is incredible.
It was okay. Sadly, it didn’t really have all that much curry flavor. Next time I try making it I’m going to up the spices.