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By epicurious
Asparagus Pulao With Minty Lemon Raita
In this Pakistani classic with a springtime twist, rice gets cooked to fluffy perfection in an aromatic broth.
Updated at: Sun, 09 Feb 2025 11:50:29 GMT
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Ingredients
4 servings
2 cupsbasmati rice
high-quality
1juice of lemon
1green Thai chile
or serrano, seeds removed if desired, coarsely chopped
5garlic cloves
1 coarsely chopped, 4 finely chopped
1 cupplain whole-milk yogurt
not Greek
½ cupmint
coarsely chopped
3 tspkosher salt
or 1 3/4 tsp. Morton, divided, plus more
¼ cupdill
finely chopped
¼ cupextra-virgin olive oil
plus 2 Tbsp
2shallots
medium, thinly sliced, divided
1cinnamon stick
3"
2 tspcumin seeds
¼ tspcayenne pepper
1 lbasparagus
preferably thin spears, woody ends trimmed, sliced on a diagonal into 3/4"-long pieces, tips reserved
1 tspAleppo-style pepper
or hot smoked Spanish paprika
lemon wedges
for serving
Instructions
View on epicurious
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