Name: Spicy and Tangy Broth With Crispy Rice
Yield: 4 Servings
Ingredients: 1 cup long-grain rice (such as basmati or jasmine); Kosher salt; ½ cup plain whole-milk yogurt (not Greek); ⅓ cup vegetable oil; ¼ cup ghee or vegetable oil; 8 garlic cloves, thinly sliced; 1 green chile (such as serrano), thinly sliced, 1 dried chile de árbol, crumbled, or ½ tsp. crushed red pepper flakes; 2 tsp. ground coriander; 1 tsp. cumin seeds; ½ tsp. ground turmeric; ¼ cup double-concentrated tomato paste; 2 tsp. raw sugar or granulated sugar; 1 Tbsp. (or more) fresh lime or lemon juice; Kosher salt; ½ cup cilantro leaves with tender stems or torn mint leaves

bowl of crispy rice in a vibrant redorange broth sprinkled with cilantro

Photo by Laura Murray, Food Styling by Susie Theodorou

This pungent, spicy, and garlicky broth is a riff on rasam, a South Indian soup. Tamarind juice typically acts as the base for the dish, but here tomato paste and lime juice add fruity acidity to balance the intense flavors. Parboiling gives the rice a head start before getting steamed in a nonstick skillet where the bottom layer gets crisp.

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