Curry Leaf Rice
Ready In: 35 mins
Serves: 4
Ingredients
- 3 cups basmati rice, cooked
- 3 tablespoons virgin olive oil
- 30 curry leaves, finely minced (small to med)
- 2 garlic cloves, chopped fine
- 1⁄4 cup onion, minced
- 1⁄4-1⁄2 teaspoon garam masala
- 2 teaspoons plain breadcrumbs
- 1 teaspoon sea salt
- 1⁄4 teaspoon black pepper
- 3 whole curry leaves, for garnish
Directions
- Heat olive oil in a large sautee pan.
- When hot, add the finely chopped curry leaves, onion, and garlic.
- Sautee over low heat until the fragrance whafts-up and the onions are tender, about 5 minutes. Watch that the leaves don't burn.
- Add garam masala and cook for one minute.
- Add the bread crumbs and stir for a minute.
- Add the cooked rice and with a spatula, turn over until thoroughly coated, being careful not to mash the rice.
- Add salt and pepper to taste and combine carefully.
- Garnish with the whole curry leaves.
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