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Curried rice pilaf
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2 tbsp | unsalted butter |
1 medium | onion, chopped |
One clove | garlic, minced |
1/2 tsp | salt |
1/4 tsp | fresh ground pepper |
1 1/2 tsp | madras curry powder |
1 cup | Basmati rice, rinsed & drained |
1 1/2 cups | chicken |
vegetable stock |
Melt butter over medium heat. Add onion and cook until golden. Add salt, pepper, garlic to pan. Cook for another minute or two. Add curry, cook for a minute. Add rice and cook for two minutes. Add stock and bring to a boil. Stir rice once to prevent sticking, cover, and simmer over low heat for 15-18 minutes. Remove from heat and let stand for 5 minutes. Fluff with fork and serve.
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