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Ingredients
- 3/4 teaspoon ground turmeric (I use this one)
- 1/4 teaspoon ground cumin (source)
- Pinch freshly ground cinnamon (source)
- Pinch coriander (source)
- 1 1/2 cups chicken broth (homemade or purchased from small vendors (like these) who make it authentically. If you don’t have any on hand, use all filtered water)
- 1 1/2 cups filtered water
- 1 tablespoon grassfed butter (where to find)
- 3/4 teaspoon sea salt
- 1 1/2 cups white basmati rice (brand I use)
- Frozen organic baby peas
Preparation
Step 1
Note: if you want to use brown rice (white rice is recommended especially if you have digestive issues) or eat white rice frequently, you really should soak it first. Here’s a video on how to do this. We do not eat white basmati rice very frequently in our home (we never eat brown rice), so I sometimes do not soak it first.
In a medium pot, heat the turmeric, cumin, coriander and cinnamon over low heat for about one minute to release the fragrance.
Add the broth and/or water, sea salt, and butter and bring to a boil. Add the rice and stir well. Cover and reduce heat to a bare simmer. Cook with the cover on without stirring until the water is absorbed and the rice is tender, about 15 minutes. Remove the pot from the heat and let sit with the cover on for 5-10 minutes. Fluff with a fork, add thawed peas and serve.
Tip: If your rice starts burning because the heat is too high, don’t throw it out! Quickly take the pot to the sink and run cold water over the bottom which stops the cooking process. Transfer the rice mixture to a new pan leaving out any burned rice stuck to the bottom of the first pan. Place a slice of bread on top of the rice before you cover the pot again and finish cooking. The bread will absorb any burnt smell that remains.