Ingredients

The following ingredients have 4 Servings
  • 1-1/2 cups uncooked basmati rice ((Note 1))
  • 1-1/2 teaspoon ground turmeric
  • 1 teaspoon each: ground cumin, garlic powder, onion powder, yellow curry powder ((Note 2))
  • 1/2 teaspoon paprika
  • 2 teaspoons light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1 bay leaf, (optional)
  • Fine sea salt & pepper
  • 2 teaspoons each: minced garlic, ginger paste ((Note 3))
  • 1/3 cup raisins ((or currants or golden raisins))
  • 2-3/4 cups chicken stock/broth ((Note 4))
  • 8 tablespoons unsalted butter
  • 2 cups frozen corn
  • See Note 5 for suggestions on how to make this side dish into a main course!

Instruction

  • PREP: Preheat the oven to 400 degrees F. Very generously spray a glass, ceramic, or glass (not metal) 9x13-inch pan. Cut butter into 8 slices (1 tablespoon each) and set aside.
  • BAKE: Add everything except the butter and corn into the pan. Season to taste with salt & pepper (I add 1-1/4 tsp fine sea salt & 1/2 tsp pepper). Stir with a wooden spoon until ingredients are incorporated and spread in one even layer making sure the rice is covered in the liquid. Evenly top with the cut pieces of butter. Cover tightly with foil. Bake for 40 minutes. Then, remove the foil (save foil -- just set aside for now) and bake for 15 more minutes.
  • REST: Remove from the oven. Don't stir the rice. Top with the foil again and let stand at room temperature for 10 minutes. This is very important to avoid mushy rice!
  • ENJOY: After 10 minutes, remove bay leaf and add frozen corn. Gently mix everything together and lightly fluff rice with a fork. Taste and add more salt/pepper if needed. Enjoy!