Ingredients:
- 2 Tbs. ghee or unsalted butter
- 2 garlic cloves, minced
- 1/2 tsp. ground turmeric
- 1/2 tsp. ground cumin
- 1/2 tsp. kosher salt
- 2 cups (14 oz./440 g) basmati rice
- 1 bay leaf
- 1/2 cup (2 1/2 oz./45 g) coarsely chopped toasted cashews
- 1/2 cup (1/2 oz./15 g) fresh cilantro leaves
Directions:
In a saucepan or Dutch oven over medium heat, melt the ghee. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the turmeric, cumin and salt and cook until fragrant, about 30 seconds more. Add the rice and stir to coat with the butter and spices. Cook, stirring occasionally, until the rice is toasted, about 3 minutes. Add 3 cups (24 fl. oz./750 ml) water and the bay leaf and cover the pan. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.
Remove the pan from the heat and let stand, covered, for 10 minutes. Remove the lid, fluff the rice with a fork and stir in the cashews and cilantro. Serve immediately. Serves 4.
Williams Sonoma Test Kitchen
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