Welcome to show me the curry dot com.

I'm hit though.

I'm unusual.

And today we're gonna show you how to make garlic asparagus below.

And it's such a yummy just sounds great.

And it is the fabulous recipe of here We have £1 off asparagus that we have cut.

Now, asparagus is not commonly used in Indian cuisine, but it's fabulous in it.

So we're going to show you how to use this asparagus.

This is what it looks like in its whole form and the edge.

The bottom edge of those burgers is usually very fibers and very tough.

So what you do is you take a peeler and you could just peel the very bottoms of this Vargas.

You don't have to peel all the way through just the bottom of the stock and then the very tough edge at the bottom.

You can just chop it off and discard and chopped the rest of this burg a CE to that size better left in a niche.

We also have a video on that tip.

It's essentially the curry dot com.

Check it out for more tips on asparagus, and when you get to the very tip of the asparagus.

You want to try to keep the tips hole because it just looks so pretty within the below.

And if you chop it down all the way, you kind of lose up prettiness on.

Also, that tip is so tender, it's just amazing.

So just soft already.

You don't have to worry about it being very big and of being chewy over here.

We also have one cup of bus with the race that we washed and soaked.

It's been soaking for exactly half an hour, and now we're just gonna pour off the water and use just the race so we have a pan here.

We want to make sure that we have a pan with a tight fitting lid, and it's got one tablespoon of qi or clarified butter heating up to that.

We're gonna add one teaspoon of cumin seeds, lets them sizzle.

We have a two inch piece of cinnamon stick, one bay leaf, four whole cloves, one black cardamom to green card games and half teaspoon of black peppercorn.

Just don't take him for 15 to 20 seconds, and we're gonna add about 5 to 6 large garlic cloves, sliced and some green chile sliced.

So we're gonna let the garlic ground just a little bit to release all the garlicky flavor.

And we're ready to add one medium onion that we've sliced just like open it up as you're putting it in and cooked this until the onions caramelized just a bit.

Also gonna add a little bit of salt a healthy onions cook faster to be cooking the onions on high heat for a couple of reasons.

One is we want them to be whole and not get mushy.

And also we want to having crunching them.

The onions look perfect.

It's got a nice caramelization on it.

We're ready to add the chopped asparagus, £1 and we've got about 1/2 of a red bell pepper that we've sliced just for the color.

It's gonna be so pretty in there and just coded in the oil.

We're not gonna stop.

Hey, this for long.

Once asparagus is coated in the oil, we're gonna add our drained.

But for the rice on again, a quick toss to coat it in the oil.

We're gonna add one and 3/4 cup of water and salt to taste.

We're also gonna reduce our flame back to a medium.

And you can taste a little bit of the water right now and see if you need to just the salt or if you want to, just any other spices.

Liquid has come to a boil.

We could reduce the plane to simmer, cover it and allowed to cook for 15 minutes without touching.

It's in exactly 15 minutes.

Let's take a look.

Who before this liquid back in you, okay?

And we're gonna switch off her stone and just fluff the rice.

And the rice is looking just a little wet, and that's okay.

Once we fluff it, we're gonna cover it again and let it rest for about 10 minutes.

Rice is interesting for 10 minutes.

It looks fantastic.

Look at it.

Slice of fluffy.

Aspired was still green.

Perfect.

Not overcooked.

Other.

Great.

Just throw it.

Oh, my gosh.

Look at our garlic asparagus below.

Just it's a feast for the eyes.

Of course.

The nose I saw was heavenly here.

All right, let's go to try.

Mmm Mmm.

It's very subtle.

You know, with all that asparagus and the going on in there, just a very subtle flavor.

It's delicious.

If you get a bite of it and still got a little bit of the crunch.

It's not mush.

So you you know what?

This something different other than the rice, you know there's something else to it.

It is just absolutely fantastic.

And I love the fact that there is a Gandalf.

There's a flavor of the garlic but not overpowering and garlic, and inspired this actually so beautifully together.

It's a great combination young, really young.

So this, of course, can be had with Right now can be had with as a side dish to the rest of your meal, or could be had just, you know, by itself, vegetables.

You know, it's like vegetables rice, so it's kind of a meal.