This meal takes 30 minutes to make, including the pot of rice, and tastes like it's been simmering on the stove for hours. It's vegan if you skip the butter (use olive oil instead), and use coconut milk vs cream, and it's gluten free, so a great option when you're cooking for friends or family with dietary restrictions. It's even better the next day, so add this to your list of amazing leftover friendly recipes - cook once, eat twice!
I like to serve this with some homemade garlic naan (which isn't gluten free) but most grocery stores sell naan, gluten free and regular, so heat some up according to the package instructions if you'd like something a little extra with this dish!
I use a splash of heavy cream towards the end here, you can substitute coconut milk to keep it vegan / dairy free, or use any other kind of milk you prefer.
Serves 4. Gluten free, dairy free optional, vegan optional.