Indian Curry Rice
   Servings: 2-4
  • 2 cups of basmati rice or the rice of your choice, uncooked
  • 2 cups chicken stock, salt added
  • 5 cloves of garlic, crushed
  • pinch of black pepper
  • 2 tbsp curry powder
  • 1/4 tsp Saffron threads
  1. Soak saffron threads with 2 table spoon water for 20 minutes.
  2. In a bowl, mix curry powder and chicken stock until well mixed.
  3. In a medium size cooking pot, add chicken stock mixture, black pepper, and garlic, bring to boil then set to cool.
  4. In a rice cooking pot, wash and rinse the rice 3 to 4 times prior to cooking. Rice has lots of starch; by rinsing 3-4 times before cooking well help lower your crab.
  5. Add the stock into rice and cook for 20 minutes. Garlic may be added into your rice for better taste.
  6. Place rice onto serving plate, and sprinkle the soaked saffron threads on the top of the rice and show them off.
  7. Serve with chicken barbeque or roasted chicken, with or without a side salad.