Ingredients

• 2 tablespoons peanut oil
• 3 medium shallots, chopped
• 2 cups jasmine rice
• 1 teaspoon turmeric
• 1 teaspoon coriander
• 1 whole cinnamon stick
• 1 teaspoon salt
• 1/2 teaspoon cumin
• 3 1/2 cups chicken broth
• 3 whole kaffir lime leaves
• 4 tablespoons currants

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Instructions

1. Heat the peanut oil in a large saucepan over medium heat. Add the shallots and stir for 3 minutes. Add rice and next 5 ingredients; stir 2 minutes to release flavors. Score the underside of the lime leaves with a sharp knife. Add broth, scored lime leaves and currants to the rice mixture and bring to a boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand covered for 5 minutes. Discard cinnamon stick and lime leaves and fluff rice with a fork. Transfer rice to a bowl and serve warm.