by Karin Calloway
Most curries from India are served with a starch – some puffy naan bread or aromatic basmati rice. Naan bread is fun to make at home, but the dough usually needs to be made three hours ahead, requiring a bit more forethought than weeknight family meals allow.
So, save the naan bread for a weekend Indian feast and serve your weeknight curries over Spiced Basmati Rice. The rice is scented with cumin seeds, pepper corns, cinnamon, cardamom and bay. It’s a simple, fragrant cooked rice that goes well with almost all Indian entrees and is ready to serve in just 20 minutes.
Makes 6-8 servings.
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