Explore the captivating blend of Indian spices and Southeast Asian coconut milk in Coconut Chickpea Curry-a dish perfect for ...

Kaffir lime leaves are a staple in many Southeast Asian cuisines, thanks to their unique citrusy aroma and flavor ...

If you prefer to use leftover, takeout, or instant rice, simply warm 3-4 cups of cooked rice before continuing with the recipe. You can either microwave the rice in 30-second intervals until fully ...

2 teaspoons kosher salt 1½ cups basmati rice 1 tablespoon unsalted butter, melted 1 teaspoon lime zest, grated 2 tablespoons lime juice ¼ cup cilantro leaves, chopped For more food and drink ...

Cook Basmati Rice along with Urad dal in water for 10 to 12 minutes. In a pan, melt the ghee and saute the spices in this melted ghee. Mix the cooked rice and sautéed spice mix together along with ...

Directions Cook Basmati Rice along with Urad dal in water for 10 to 12 minutes. In a pan, melt the ghee and saute the spices in this melted ghee. Mix the cooked rice and sautéed spice mix together ...

1/4 cup chopped fresh chives or 1 bunch green scallions, sliced thin 1 poblano pepper, roasted, seeded and cut in small dice 1/4 cup chopped cilantro 1 tablespoon lightly toasted pine nuts For the ...

6 cups cooked basmati brown rice (1 1/2 cups uncooked) 1 to 2 tablespoons Thai or Vietnamese fish sauce (to taste) 1/4 cup chopped cilantro Lime wedges and sliced cucumber for serving (optional) ...

In a large saucepan, bring the stock, saffron, salt and rice to a boil. Cover and lower the heat. Simmer for 10 to 15 minutes, until most of the liquid has been absorbed. Remove from the heat ...

Gently fold in the rice, lime and kidney beans, allowing the greens to fall among the grains. Cover tightly, decrease the heat to low, and cook – without peeking! – for 12 minutes.