Indian-Style Fragrant Spiced Rice
This is a beautiful take on Indian-Style Spiced Rice, sure to impress the even the well-traveled palates
2 TBS butter or neutral oil (like canola or grapeseed)
1 cinnamon stick, broken in half (½ teaspoon ground)
5 cardamom pods, crushed slightly (1 teaspoon ground)
6 whole cloves (pinch ground)
1 tsp turmeric
2 bay leaves
1 med onion, chopped (1 cup)
1 TBS garlic, minced
1 TBS ginger, minced or grated
½ tsp salt
¼ tsp pepper
1½ cups Alter Eco White Jasmine Rice
* * *
¾ cup yogurt*
1½ cups vegetable broth or water
1 cup frozen peas
1 cup slivered almonds, toasted
2 TBS cilantro leaves, finely chopped
1 lime, cut into wedges
- In a medium-sized saucepan, heat the butter or oil over medium-high heat. Add cinnamon, cardamom, cloves, turmeric, and bay leaves. Cook, stirring constantly until fragrant, about 1 minute. Add the onion, garlic, ginger, salt and pepper. Cook, stirring occasionally, until the onion is translucent. Add the rice and mix thoroughly with other ingredients, until all the granules are coated.
- Add the yogurt, a spoonful at a time, mixing constantly to prevent curdling. Add the broth and bring mixture to a boil; reduce heat to low and simmer until the water is absorbed, about 15 minutes. While the rice is cooking, toast the almonds.
- As soon as the rice is done, stir in the peas and the almonds. Let stand 5 minutes. Garnish with cilantro and lime; serve.
**Hint**The common 6 oz-size yogurt cups work well here instead of measuring ¾ cups from a larger container. Also try substituting cashews, whole almonds, or pistachios for the slivered almonds at the end.