Rating: 4.5 stars
27 Ratings
  • 5 star values: 22
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

A subtle variation on Lee Bremson's Curried Rice Pilaf recipe (which is very good!).

Recipe Summary

prep:
10 mins
cook:
1 hr 10 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat grapeseed oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Continue to cook and stir until rice is toasted, 1 to 2 minutes more.

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  • Pour broth into rice mixture and season with salt; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 45 to 50 minutes.

Cook's Note:

I like Pensey's Hot Curry, but sweet curry will work fine.

Nutrition Facts

233 calories; protein 4.7g; carbohydrates 43.4g; fat 5.8g; sodium 476.7mg. Full Nutrition
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