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Foraging with Alexis Nikole Nelson.
The food of Hyderabad in the central part of southern India is influenced by Turkish and Arabic cuisines. Dishes are highly aromatic and sumptuously spiced but are not as fiery and assertive as the food in other parts of India. Our version of Hyderabadi-style bagara rice is a basmati pilaf rich with butter and fragrant with aromatics such as ginger and garlic, as well as cardamom, cinnamon and cumin. Cashews cooked into the rice take on a silky, more yielding texture and are a more integral ingredient than when sprinkled on as a final garnish. We seed the chilies to tame their heat, but if you prefer more spice in your rice, leave them in.
cups basmati rice
tablespoons salted butter, cut into 3 pieces
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