Name: Spiced Rice
Yield: 8 Servings
Ingredients: 2 cups basmati or other long-grain rice; 2 tablespoons olive oil; 2 bay leaves; 5 green cardamom pods; 5 black peppercorns; 2 teaspoons kosher salt; 1 tablespoon ghee or unsalted butter; Assorted Indian pickles (such as mango, carrot, lime, and ginger)

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Marcus Nilsson

Rinsing the rice before cooking ensures the grains will be fluffy and separated, not gluey. This recipe comes from chef Rebecca Collerton of the Brooklyn pop-up Mr. Curry—an homage to her favorite Indian restaurants in England.

Recipe notes