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extra-virgin olive oil Basmati rice chicken stock bay leaf lemon ground turmeric ground coriander ground cumin ground cardamom butter onion garlic eggplant red bell pepper tomatoes chick peas salt Curry scallions cashews
Viewed: 53 - Published at: 4 years agoIngredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 1/2 cups basmati rice
- 4 cups chicken stock, divided
- 1 bay leaf, fresh or dried
- 1 lemon, zested
- 1 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cardamom, optional
- 1 tablespoon butter
- 1 medium onion, thinly sliced
- 3 cloves garlic, chopped
- 1 medium eggplant, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 (14-ounce) can fire roasted diced tomatoes, drained
- 1 (15-ounce) can chick peas, drained
- Salt and pepper
- 2 rounded tablespoons mild or hot curry paste
- 2 scallions, chopped
- 1/4 cup chopped roasted cashews
Method
- Heat a medium pot over medium heat with extra-virgin olive oil.
- Add rice and toast for 1 to 2 minutes.
- Add 3 cups chicken stock and the bay, lemon zest, turmeric, coriander, cumin and cardamom.
- Cover pot and bring rice to a boil.
- Reduce the heat and simmer rice 18 minutes.
- Fluff rice with a fork, remove bay leaf and add butter.
- Toss to coat the rice evenly.
- While rice cooks, make the vegetables.
- Heat a deep nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil.
- Add onion, garlic, eggplant and bell pepper.
- Cover and cook stirring occasionally 7 to 8 minutes until tender.
- Uncover and add the tomatoes, chick peas, salt, pepper, curry paste and remaining 1 cup chicken stock.
- Simmer 6 to 7 minutes longer.
- Mix scallions into rice and top with vegetables.
- Garnish with cashews.
