Fluffy Rice Curry Pilaf

Serves: 4 |  Preparation time: 15 minutes | Cooking time: 40 minutes

Ingredients
  • 4 garlic cloves
  • 1 cup of white rice
  • 1 medium onion
  • 1 cup of frozen peas, carrots and potato 
  • 1 lime
  • 2 tablespoons of extra virgin olive oil
  • 2 teaspoons of Cool Runnings curry powder
  • ½ bunch cilantro, tough stems removed
  • ¼ cup of roasted, unsalted pistachios or almonds
  • Salt and Cool Runnings black pepper ground to taste

Directions
1. Peel 1 onion and 4 garlic cloves and finely chop both; set aside.

2. Heat 2 tablespoons of oil in an oven or pot over medium. Cook onion and garlic, stirring often with a wooden spoon, until onion is translucent, about 5 minutes. Season with salt and pepper.

3. Add 1 cup of rice and stir until each grain is coated in oil, then continue to cook, stirring often, until ends of grains are almost translucent, about 3 minutes. Stir in 2 teaspoons of curry powder until rice is coated and curry is sticking to bottom of pot, about 1 minute.

4. Add 1½ cups water and stir, scraping bottom of pot with spoon to loosen spices. Bring to a simmer, then reduce heat to low and cover pot.

5. Let rice steam until water is absorbed and grains are tender, 12–15 minutes. Remove pot from heat, uncover, and stir in 1 cup frozen peas, carrots and potato. Drape a kitchen towel over pot. Place lid on top and let rice continue to gently steam about 10 minutes (this also makes it fluffier).

6. While pilaf is resting, coarsely chop ½ bunch cilantro and ¼ cup pistachios. Cut 1 lime into wedges.

7. Remove lid and towel and fluff rice with a fork. Season with more salt and pepper and stir in pistachios and cilantro.

8. Transfer to a serving bowl. Serve with lime wedges.

9. Enjoy.

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