When it comes to rice, I’m a big fan of Indian cuisine, due in no small part to my preference for basmati rice over most other varieties. I also tend to like rice that’s been goosed up a bit with other ingredients and that has been made with a broth rather than just water.

The inspiration for this particular dish comes from two sources, the Spicy Basmati Rice recipe from the excellent cookbook, Madhur . . . → Read More: Spicy Basmati Rice with Black Mustard Seeds