Rice is wonderful for soaking up curry sauces. This pilaf will do just that if you serve it with the a creamy Indian curry.
- Melt butter in a large saucepan over high heat. Add onion. Cook, stirring often, for 8 minutes or until browned and starting to char. Transfer half the onion to a heatproof bowl. Cover to keep warm. Add rice to onion in pan. Cook, stirring, for 1 minute to coat.
- Add stock. Bring to the boil. Reduce heat to low. Cover. Simmer for 12 minutes or until stock is absorbed. Remove from heat. Stand, covered, for 3 minutes or until rice is tender.
- Microwave pappadums on a microwavesafe plate on HIGH (100%) for 1 minute.
- Add parsley, coriander and half the pappadums to rice. Season well with salt and pepper. Toss to combine. Top with remaining pappadums, reserved onion and yoghurt. Serve immediately otherwise pappadums will lose their crunch.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set