- 2 tablespoons peanut oil
- 3 large shallots, chopped
- 2 cups jasmine rice or other long-grain white rice, rinsed, drained
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 cinnamon stick
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 3 1/2 cups canned low-salt chicken broth
- 3 fresh or frozen kaffir lime leaves
- Heat oil in heavy large saucepan over medium heat. Add shallots and stir 3 minutes. Add rice and next 5 ingredients; stir 2 minutes. Add broth and lime leaves and bring to boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat. Let stand, covered, 5 minutes. Discard cinnamon stick and lime leaves. Transfer rice to bowl.