Name: Curried Rice
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 4 tbsp. ghee or butter -; 30 curry leaves (optional) -; 1 large red onion, diced, divided -; 6 cloves garlic, minced -; 1" piece fresh ginger, finely minced -; 2 1/2 tbsp. yellow curry powder -; 2 tsp. cumin seeds -; 1 tsp. ground coriander -; 1/4 tsp. ground cayenne -; 3/4 tsp. freshly ground black pepper -; 1 1/4 tsp. kosher salt -; 2 c. basmati rice, rinsed and drained -; 3 c. low-sodium chicken or vegetable broth -; 1 c. peas (optional) -; Toasted cashews, for serving -; Cilantro, for serving -; Freshly sliced red chilis, for serving -; Yogurt, for serving -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Curried Rice

1. 4 tbsp. ghee or butter -

2. 30 curry leaves (optional) -

3. 1 large red onion, diced, divided -

4. 6 cloves garlic, minced -

5. 1" piece fresh ginger, finely minced -

6. 2 1/2 tbsp. yellow curry powder -

7. 2 tsp. cumin seeds -

8. 1 tsp. ground coriander -

9. 1/4 tsp. ground cayenne -

10. 3/4 tsp. freshly ground black pepper -

11. 1 1/4 tsp. kosher salt -

12. 2 c. basmati rice, rinsed and drained -

13. 3 c. low-sodium chicken or vegetable broth -

14. 1 c. peas (optional) -

15. Toasted cashews, for serving -

16. Cilantro, for serving -

17. Freshly sliced red chilis, for serving -

18. Yogurt, for serving -

How to cook deliciously - Curried Rice

1. Stage

In a large pot over medium heat, melt ghee. Add curry leaves and fry until translucent and crispy, then remove and set aside.

2. Stage

Add to pot most of the onion, reserving ¼ cup for topping, and let cook until semi-translucent, about 4 minutes. Add garlic and ginger and stir until fragrant, about 30 seconds. Add spices and salt and cook, stirring frequently, until onions start to caramelize, about 4 minutes more.

3. Stage

Add rice and stir constantly until grains are toasted, 3 to 4 minutes. Stir in broth, bring to a boil, then reduce heat to low and cover. Simmer until rice is tender, about 17 minutes minutes.

4. Stage

Remove from heat, and let covered pot stand for 5 minutes before removing the lid. Fluff rice gently with a fork, then fold in peas.

5. Stage

Top each serving with cashews, fresh chile, the remaining red onions, cilantro, crispy curry leaves, and yogurt before serving.