Serves 4
4 tbsp peanut oil + more for serving
2 medium sweet onions, finely chopped
4 garlic cloves, crushed
6 fresh curry leaves
8 cardamom pods
2 tsp coriander seeds
2 tsp ground turmeric
2 fresh serrano chilis, thinly sliced
Coarse sea salt
2 C basmati rice
3 C + 2 tbsp water
1 1/3 C parsley leaves, chopped
5 C cilantro leaves, chopped
6 tbsp lime juice
Optional: poached eggs, crumbled feta, cilantro leaves, scallions, greek yogurt, mixed greens with herb vinaigrette
Instructions
Preheat oven to 350ºF. In a large Dutch oven, heat the peanut oil on low. Add the onions and garlic and sauté for 8 minutes. Add the curry leaves, cardamom, coriander, turmeric, chilis, and 1 tsp salt. Continue to cook and stir for 4 minutes on medium heat.
Add the rice and stir to coat in the oil. Add the water. Cover the pan and put it into the oven. Cook for 25 minutes. Once the pot is out of the oven, remove the lid and stir in the parsley, cilantro, and lime juice. Fluff with a fork. Taste and adjust seasoning with sea salt and black pepper as necessary. Serve at room temperature with any of the above toppings.