This doesn’t take much longer than making normal rice, but first you’ll saute some diced onion in olive oil.
The two spices we’re putting in here are turmeric and curry powder.
You’ll add those right to the pot with the onion and stir them around for a bit. Both the heat and the oil will enhance the flavor and bring out all the goodness in those spices. Then you can add broth and rice right to the pan and finish cooking just as usual.
The result is a vibrant, flavorful rice dish that looks as good as it tastes!
I suspect many of you will inquire about cooking this in the pressure cooker. I prefer to cook rice in a pan on the stove top because when it comes down to it, it takes just about the same amount of time. While rice cooks very quickly in a pressure cooker, the heating up and then coming down from pressure takes as long as it does on a stove top and I prefer the texture of traditionally cooked rice. That being said, if you’d like to cook it in a pressure cooker, simply use the saute function to cook the onions as the recipe states and then use a 1: 1.25 ratio of rice to liquid and cook for 4 minutes on high pressure. Let pressure naturally release for 10 minutes and then release the rest and open lid.
