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.
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.
Tools You May Need
Photograph by Antonis Achilleos
Courtesy of Food Network Magazine
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.