Follow these steps for perfect results
basmati rice
washed and drained
olive oil
cardamom pods
whole cloves
cinnamon stick
2-inch
curry leaves
fresh, torn up
garlic
crushed to a pulp
fresh ginger
finely grated peeled
lemon grass
bottom 6 inches, cut into 2 pieces
cilantro
finely chopped
chicken stock
salt
Wash the basmati rice in several changes of water and drain.
Soak the drained rice in water for 30 minutes, then drain again.
Pour olive or canola oil into a medium-sized, heavy pan and heat over medium-high heat.
Add cardamom pods, whole cloves, and a cinnamon stick to the hot oil. Let them sizzle for 5 seconds.
Add fresh curry leaves (or torn basil leaves), crushed garlic, grated ginger, and lemon grass pieces to the pan. Stir for a minute.
Add the drained rice and chopped cilantro to the pan. Turn heat to medium and stir for a minute.
Add chicken stock and salt to the pan and bring to a boil.
Cover the pan tightly, reduce heat to very low, and cook gently for 25 minutes.
Expert advice for the best results
For a richer flavor, toast the rice in the oil for a few minutes before adding the stock.
Adjust the amount of salt according to the saltiness of your chicken stock.
Everything you need to know before you start
10 minutes
Can be made a day ahead and reheated.
Serve in a bowl, garnished with extra cilantro.
Serve as a side dish with grilled meats or vegetables.
Pairs well with Sri Lankan curries.
The acidity of the Riesling cuts through the richness of the rice.
Discover the story behind this recipe
Rice is a staple food in Sri Lanka.
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