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“A good broth should be able to stand on its own—not just in the background of a stew,” says Andy Baraghani. “This version is inspired by rasam, a South Indian soup that typically gets its tangy flavor from tomatoes and tamarind juice, and it’s the one I’ve been making on repeat. It’s pungent, spicy, and garlicky. It comes together quickly and is tasty on its own, added to a braise, or ladled over crispy rice with a handful of herbs.” In lieu of tamarind, this recipe leans on tomato paste and lime juice for that fruity acidity. Parboiling gives the rice a head start before getting steamed in a nonstick skillet where the bottom layer gets crisp.
Recipe information
Yield
4 Servings
Ingredients
Rice
1
½
⅓
Broth and Assembly
¼
8
1
2
1
½
¼
2
1
½
Preparation
Rice
Step 1
Rinse rice in a fine-mesh sieve under cool running water until water runs clear. Bring a medium pot of heavily salted water to a boil over high heat. Add rice and give it a few stirs to prevent it from sticking to the bottom of the pot. (The water will stop boiling once the rice is added.) Cook until water returns to a boil and rice is nearly doubled in size, 2–6 minutes, depending on the quality of your rice. Rice should still be on the slightly al dente side and not fully cooked. Drain rice and rinse under cold running water to stop it from cooking further. Reserve pot.
Step 2
Mix yogurt and 1 cup (about two thirds) parcooked rice in a medium bowl. Heat oil in a large nonstick skillet with a lid over medium. Scrape in yogurt mixture and spread out into an even layer. Scatter remaining rice over and cover. Let cook, turning pan 180° halfway through to ensure even cooking, until rice along edges is starting to look crisp (it’s okay to peek), 8–10 minutes. Reduce heat to low and continue cooking (still covered) until rice around edges of pan is golden brown, 10–15 minutes. Remove from heat and let sit (still covered) 5 minutes.
Broth and assembly
Step 3
While rice is cooking in skillet, combine ghee, garlic, and chile in reserved pot and place over medium heat. As soon as oil around garlic starts to sizzle, start stirring occasionally and cook until garlic is barely golden, about 3 minutes. Sprinkle in coriander, cumin seeds, and turmeric and mix until turmeric has stained garlic and ghee, about 20 seconds. Scrape in tomato paste and cook, stirring often, until slightly darkened in color and beginning to stick to bottom of pot, about 3 minutes. Pour in 5 cups cold water; bring to a boil. Reduce heat to medium-low; add sugar and lime juice and season with salt. The broth will be thin but should have lots of flavor. Taste and add more lime juice and/or salt if needed.
Step 4
To unmold crispy rice, remove lid from pan, invert a large plate on top and invert rice onto plate like a cake. Divide rice among bowls and ladle broth over. Top with herbs.
How would you rate Spicy and Tangy Broth With Crispy Rice?
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Reviews (30)
Back to TopClarifying, you add 1 green chile + red pepper OR the dried chile’s? How did evryone find the heat on this dish? Thx!
PTW
J
3/18/2022
I used 2 cups of chicken broth 3 cups cold water instead of the five cups cold water… it added a lot of flavor. Delicious
Anonymous
1/20/2022
It smelled sooooo wonderful while it was cooking, but when I took a sip it was lacking in flavor. It definitely wasn't bad, my boyfriend actually loved it and claimed all the leftovers, but I wish the spices came through a bit more. To me it tasted like a watery, lightly spiced, tomato soup. I wish I used tamarind instead of lime because that might have upped the tang a bit.
Sarah
IN
1/28/2021
OMG So good! I had to substitute with brown basmati rice (I boiled it for like...15 minutes and it finally reached "slightly under") and sour cream (fine but probably not close to ideal). Really loved the flavors and how quickly it came together. The rice seemed intimidating but you can do it!
Allie J.
Chicago, IL
1/14/2021
I don't know how anyone is ending up with a bland result making this dish. It has an astonishing amount of flavor for such a thin broth and is my new absolute favorite dinner fallback. I almost never repeat recipes because I'm constantly rushing off to make new ones, but I've made this several times now with ever increasing delight and crave it constantly. It is light yet satisfying, bright but punchy, and even though I have never once gotten my rice to successfully detach from the pan, I don't even care because this dish is a perfect eating experience and I love it with all my heart.
Harirai
Santa Fe
1/4/2021
Awesome. Spicy, tangy, cozy, crunchy ... I wouldn't change a thing. Great recipe, Andy!
JT
Madison, WI
12/22/2020
remarkable that we can cook like this at home! easy to follow recipe.
cg
los angeles,ca
11/6/2020