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.
- 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)
- Heat the butter and olive oil together in a medium saucepan over medium heat.
- 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.
- Stir in the spices (curry powder, cinnamon and turmeric). Mix well.
- Add the rice to the pan and, stirring frequently, cook for a couple of minutes to lightly toast the rice.
- 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.
- Remove the pan from the heat and allow it to sit, covered, for an additional 5 minutes.
- 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.