This fluffy, aromatic rice is wonderful as an accompaniment or foundation to Tandoori chicken, chicken curry, Nana’s Indonesian ginger chicken, or even with spoonfuls of lentil soup ladeled over it – an Indian version of black beans and rice.
2 Tbl oil
2-3 cloves of garlic, minced or 1 shallot, minced
1 Tbl grated fresh ginger
1 cup uncooked Basmati rice
1 ½ cups water
½ tsp cinnamon
pinch of turmeric
Heat oil in a medium pot. When hot, add garlic and ginger and cook for a few minutes, until they are soft and aromatic. Add uncooked rice and cook for 2 or 3 minutes, stirring constantly. Add water, cinnamon and turmeric. Stir. Cover pot, reduce heat to medium-low and leave until all water is absorbed.