A delightful twist on classic basmati rice, infused with aromatic herbs and a hint of curry for a flavorful side dish.
Heat the olive oil in a medium pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning the garlic.
Add the minced garlic and sauté until fragrant and lightly golden.
Stir constantly to prevent the garlic from burning.
Stir in the basmati rice and toast it for a couple of minutes.
Toasting the rice enhances its nutty flavor.
Add the chicken stock and curry powder, then bring to a boil.
Stir well to ensure the curry powder is evenly distributed.
Reduce the heat to low, cover, and simmer until the rice absorbs the liquid, about 20 minutes.
Avoid lifting the lid during cooking to retain steam.
During the last 5 minutes, add the butter, parsley, and rosemary, then stir and re-cover.
Adding the herbs at the end preserves their fresh flavor.
Once cooked, fluff the rice with a fork and stir in the lemon zest.
Fluffing the rice prevents it from clumping together.
Serve warm, garnished with additional parsley if desired.
Serve immediately for the best texture and flavor.
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