Indian Pilaf With Curry And Cinnamon
serves 2-4
Cooking rice with seasonings is no more complicated than cooking it with water. The warm and toasty flavors of this pilaf go well with a variety of main dishes. For some suggestions, check out the "goes with" tab to the left.
2 cups low-sodium broth (chicken or vegetable)
1 tablespoon vegetable oil
1/4 medium onion, diced
salt and black pepper
2 teaspoons curry powder
1/4 teaspoon cayenne pepper
1 cinnamon stick
1 cup long-grain rice
prep: 5 minutes
total: 35 minutes
small saucepan
medium saucepan with cover
1. Bring the broth to a simmer in a small saucepan. Meanwhile, heat the oil in a medium saucepan over medium-high heat. When it's hot and shimmering, add the onion, salt and pepper and cook until the onion turns translucent, 2-3 minutes.
2. Add the curry powder and cayenne and cook, stirring often, 2 minutes. Add the cinnamon stick and rice and stir until the rice changes color, 2-4 minutes.
3. Pour in the simmering stock. Bring the rice to a boil, then reduce the heat to low and cover. Simmer gently until the rice is tender and has absorbed all the water, 15-25 minutes.
2. Add the curry powder and cayenne and cook, stirring often, 2 minutes. Add the cinnamon stick and rice and stir until the rice changes color, 2-4 minutes.
3. Pour in the simmering stock. Bring the rice to a boil, then reduce the heat to low and cover. Simmer gently until the rice is tender and has absorbed all the water, 15-25 minutes.
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