This rice recipe hails from Yotam Ottelenghi and is richly spiced and bakes in the oven.  The garlic and shallots along with the curry leaves add great flavor and the saffron offers additional flavor and beautiful color. I substituted stock, rather than water to boil the rice and garnished the cooked rice with chives and some fresh lemon.

Click here for a wonderful recipe from the New York Times Food.