A flavorful and aromatic rice dish infused with curry spices, perfect for a quick and satisfying meal.
Heat a saucepan over medium heat and add a splash of oil.
Using a non-stick saucepan can prevent sticking and make cleanup easier.
Add the diced onion and sauté until it becomes translucent.
Stir frequently to prevent the onions from burning.
Stir in the curry powder and cook for an additional minute to release its aroma.
Cooking the spices briefly enhances their flavor.
Add the rice and diced carrot, stirring to coat them with the spices.
Ensure the rice is evenly coated with the spices for uniform flavor.
Pour in the chicken broth and add the salt. Bring the mixture to a boil.
Taste the broth before boiling to adjust seasoning if needed.
Reduce the heat to low, cover the saucepan with a lid, and let it simmer for 20 minutes.
Avoid lifting the lid during cooking to retain steam.
Turn off the heat and let the rice sit covered for 5-10 minutes.
This resting time allows the rice to absorb any remaining liquid.
Fluff the rice with a fork and serve warm.
Garnish with fresh herbs like cilantro for added freshness.
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