Reminds me of my father-in-law's cooking. He was from Mumbai, India. This will be at all of our holiday meals...a way to honor him.
Photo: Ralph Anderson; Styling: Trinda Gage
Stir in 1/2 pound sautéd shrimp just before serving to make this a main dish for two.
Yield: Makes 4 to 6 servings
- 2 tablespoons butter or margarine
- 1 cup uncooked long-grain rice
- 1 cup chopped onion
- 1 apple, peeled and chopped
- 1 tablespoon curry powder
- 1 teaspoon minced garlic
- 1 (10 1/2-ounce) can condensed chicken broth, undiluted
- 1 bay leaf
- Condiments: toasted slivered almonds, toasted coconut, golden raisins, sliced green onions, apple slices
- Melt butter in a heavy saucepan; add rice and next 4 ingredients, and saute 3 minutes (do not brown). Add broth and bay leaf; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Discard bay leaf, and serve with desired condiments.
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