- Serves: 4
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 2 teaspoons high-heat oil
- 1 onion, chopped
- 1 teaspoon minced garlic
- 1/2 teaspoon minced fresh ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garam masala
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt, or to taste
- 1 bay leaf
- 1 cinnamon stick
- 3 cardamom pods
- 1 1/2 cups basmati rice
- 1 (14 1/2-ounce) can diced tomatoes, drained
- 2 1/4 cups vegetable stock
- 1/4 cup chopped fresh cilantro (optional)
Directions
Heat oil in a heavy saucepot over medium-high heat. Add onion, garlic and ginger and cook until onion is soft and golden, 5 to 8 minutes. Stir in turmeric, garam masala, chili powder, salt, bay leaf, cinnamon stick and cardamom pods; cook until fragrant, about 2 minutes. Add rice and stir to coat. Cover with tomatoes and vegetable stock and bring to a boil. Reduce heat to a simmer, cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from the heat and let stand, covered, for 5 minutes. Remove bay leaf, cinnamon stick and cardamom pods, then fluff rice gently with a fork and fold in cilantro before serving.
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