May 17, 2019

Fragrant Rice

Recipe: Maya Gohill & Cody Willis

Prep Time: 15 minutes

Total Time: 35 minutes

Enjoy this Indian-spiced pulao with Zarrein’s Shrimp Curry.


  • 1 1⁄2 tbsp vegetable or canola oil
  • 1⁄2 tsp whole cumin seeds
  • 1 cup chopped Spanish onion
  • 1⁄2 cup sliced leeks (white part only)
  • 2 tsp finely chopped garlic
  • 1 cup basmati rice, rinsed
  • 1⁄8 tsp allspice
  • Cinnamon stick (2″ piece)
  • 1 1⁄4 cups homemade or low-sodium chicken stock
  • Salt and pepper, to taste
  • 1⁄4 cup sliced, toasted almonds


Yield: Serves 4

Sauté Aromatics

  1. On medium-high heat in medium saucepan, heat oil. When oil is shimmery, add cumin seeds. Sauté for 30 seconds, or until slightly brown and fragrant.
  2. Add onion, leek and garlic, and sauté on medium heat for 4 minutes, or until soft and translucent.

Cook Rice

  1. To saucepan add rice, allspice and cinnamon stick. Fry, stirring, for 2 minutes, or until rice is coated in oil.
  2. Add chicken stock. Bring to a boil, cover and reduce heat to low. Cook for 15 minutes, or until rice is tender and has absorbed liquid.
  3. Remove from heat and let stand for five minutes. Season with salt and pepper, sprinkle with almonds and fluff with fork.

Colin Way


House & Home April 2019