New Delhi Rice

This Indian-inspired rice side dish cooks in a mixture of chicken broth and orange juice, which gives every grain a fragrant, slightly sweet backdrop that pairs beautifully with the warm curry powder. The raisins plump up as the rice simmers, bursting with sweetness against the savory broth.

Seasoning the onions with curry, salt, and pepper before they cook is a smart move. Blooming the curry powder in the hot fat wakes up the spices and infuses the oil, so every ingredient that follows picks up that toasted, aromatic flavor.

Slivered almonds get stirred in at the end to stay crunchy. They’d turn soft if they simmered with the rice.

Pro Tips

• Toast the almonds in a dry pan before adding for an even nuttier, deeper flavor.
• Keep the lid on tight during simmering. Lifting it lets steam escape and the rice won’t cook evenly.
• Fluff with a fork once the liquid is absorbed. Stirring with a spoon makes curry rice gummy.

Variations

• Use vegetable broth instead of chicken broth for a vegetarian version.
• Add diced dried apricots alongside the raisins for a tangy, fruity contrast.
• Stir in a handful of fresh cilantro instead of parsley for a more authentic Indian flavor.