Fragrant Basmati Rice with Curry Leaves

Name: Fragrant Basmati Rice with Curry Leaves (Karuvapillai Shaadum)
Yield: Serves 6
Cuisine: India
Ingredients: 1 teaspoon coarse kosher or sea salt; 2 tablespoons Roasted Curry Leaf Spice Blend; 1 cup Indian or Pakistani white basmati rice; 1 teaspoon black or yellow mustard seeds; 2 tablespoons canola oil

Karuvapillai Shaadum

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

You never want to overwhelm the delicate flavors of basmati rice. The subtle seasonings in this blend preserve that fragile nuttiness to provide an elegant backdrop for many of the curries in this book. Try it with one of my favorites: Garlic Shrimp with a Coconut Sauce.

Ingredients

1 cup Indian or Pakistani white basmati rice
2 tablespoons canola oil

Asia
India
Main course
Gluten-free
Vegan

Method

Place the rice in a medium-size bowl. Fill the bowl halfway with water, to cover the rice. Gently rub the slender grains through your fingers, without breaking them, to wash off any dust or light foreign objects (like loose husks), which will float to the surface. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively