Golden Curried Rice Pilaf
2 smashed garlic cloves
1 strip lemon zest
1/2 teaspoon of curry powder
A pinch of turmeric powder
1 teaspoon of butter
1 teaspoon of olive oil
1 cup of basmati rice
1 teaspoon of salt (or to taste)
A splash of lemon juice
1/4 cup of cilantro
1/4 cup of cashews (a delicious option)
Saute 1 chopped onion, 2 smashed and roughly chopped garlic cloves, 1 cinnamon stick, a strip of lemon zest, 1/2 teaspoon of curry powder, a pinch of turmeric powder in a sauce pan with butter and olive oil until lightly browned and aromatic. Add 1 cup of basmati rice and stir until toasted.
Add 1 1/3 cup of water, season with salt to "your" taste and bring to boil, then cover and simmer for 15 to 17 minutes (occasionally check to make sure rice does not stick to bottom of skillet). Remove from heat and let sit for 5 minutes. Fluff with fork, add a splash of lemon juice, cilantro and cashews. Fluff once more and enjoy!
Recommended entree - chicken curry
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