I love the flavor of Indian curry and this curried rice pilaf is a terrific side dish for all sorts of main courses, from fish and chicken to meat and veggie dishes. You could also make this a main dish by adding cooked shrimp, chicken, tofu, veggies, etc. to the rice. 

Ingredients:

• 1 cup basmati rice
• 1 Tbsp unsalted butter
• 1 Tbsp olive oil
• 1 shallot, peeled and minced
• 2 garlic cloves, peeled and minced
• 1-inch piece of lemon zest
• 1 tsp. Madras curry powder
• 1/2 tsp. ground cinnamon
• 1/8 tsp. turmeric
• 1/2 Tbsp salt 
• 1 Tbsp fresh lemon juice
• 1/2 cup toasted cashews or pine nuts (optional) 

Method

1.  Heat the butter and olive oil together in a medium saucepan over medium heat.
2. When the butter has melted and the oil is hot, add the shallot, garlic and lemon zest. Saute until the shallot is wilted, about 4-5 minutes.
3. Stir in the spices (curry powder, cinnamon and turmeric). Mix well.
4. Add the rice to the pan and, stirring frequently, cook for a couple of minutes to lightly toast the rice. 
5. Season the rice with the salt. Add 1 1/3 cups water and bring to a boil. Then, tightly cover the pan and simmer over low heat for 15 minutes. 
6. Remove the pan from the heat and allow it to sit, covered, for an additional 5 minutes.
7. Add a tablespoon of fresh lemon juice to the rice and stir. 

For added texture and flavor, I also like to stir in toasted cashews or pine nuts, but that’s optional. 

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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