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PdfIngredients (serves 4)
• 2 cups long‑grain rice (basmati is ideal)
• 2 tbsp butter or olive oil
• 1 small onion, finely diced (optional but great)
• 2 garlic cloves, minced
• 1 tsp turmeric
• 1 tsp cumin
• ½ tsp coriander
• ½ tsp paprika
• 1 chicken bouillon cube or 2 cups chicken broth
• 3 cups water (or enough for your rice type)
• 1 tsp salt (adjust if using broth)
• Optional: 1 bay leaf or a pinch of cinnamon for warmth
Rinse rice until water runs clear.
In a pot, melt butter/oil over medium heat.
Add onion → sauté 3–4 minutes until soft.
Add garlic → cook 30 seconds.
Add turmeric, cumin, coriander, paprika → stir 20–30 seconds to bloom spices.
Add rice → stir to coat every grain in the spices.
Add broth/water + salt + bay leaf (if using).
Bring to a boil → reduce heat → cover → simmer 15 minutes.
Turn off heat → rest 10 minutes covered.
Fluff with a fork.