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6
Easy
Published 2008
Swirling fresh mint in after the rice has cooked provides not only color but also a great flavor when you bite into those tender leaves. I am a nutty kind of guy (I left myself open with that one), and I especially love the toasty crunch of the cashews and almonds against the rice’s tender-soft backdrop. Try this rice with Yogurt Curry with Cumin and Curry Leaves for a hurry-up-and-eat lunch.