Yellow Rice

Yellow Rice is a simple rice which has spices and turmeric (hence the color) and goes really well with any type of curries. The credit for this recipe goes to my Mother-in -law. She makes this rice whenever she makes chicken or lamb curry. No chopping required for this rice. Just oil and the spices.

Perfect rice should not be sticky or gooey at all. Each grain should be well-defined, long and has a bite. I make this rice in a pot on the stove top and avoid making this rice in a pressure cooker. Cooking on the stove top in a pot gives me a control, and I can keep a check when rice is done.

Tips for cooking rice perfectly:

The key to making rice light, tender and fluffy is to rinse it first, otherwise, the grains will be gummy and stick together. It only takes a minute or two. Simply place the rice in a bowl with water, and then swish it around to release any excess starch. The water will be cloudy at first but after several rinses, it will be clear. If you have time you can soak the rice. When you let the rice soak the grains expand, blooming almost like a flower. 

I have used Basmati rice for this recipe. But you can use any rice for this one, I preferred to have long grain rice with chicken or lamb curry. The amount of water may vary according to the rice variety. Sautéing the rice with the spices and oil makes the rice fluffy. Adding salt in the beginning helps in seasoning the rice evenly. Sautéing the spices in oil helps in releasing the flavors.

Love Rice? Do try the simple Jeera Rice recipe posted on the blog.

Yellow Rice

Recipe by Samrudhi MaheshCourse: Lunch, dinnerCuisine: IndianDifficulty: Easy

Servings

3-4

servings

Prep time

5

minutes

Cooking time

20

minutes

Total time

25

minutes

Fluffy and tender rice with aromatic spices

Ingredients

• Rice- 1 cup

• Oil- 2 tablespoon
  

• Turmeric Powder- 1/4 teaspoon

• Bay leaves- 3-4

• Peppercorns- 4

• Cloves- 4-5

• Green Cardamom- 2-3

• Black Cardamom – 1

• Star Anise- 2

• Cinnamon bark- 1

• Dagad Phool ( Stone flower)- 1 (optional)

• Javitri/ Mace- 1

• Salt- to taste

• Water- as required (I used 1-1/2 cup)*

• Corriander- to garnish

Directions

• Wash the rice in water, until the water runs clear. Let it soak in a bowl of likewarm water for at least 20 minutes, if possible.
• In a pot add water and let it boil. Or you can use a kettle to boil your water.
• In another pan on a medium heat add oil. Once the oil is heated, add the whole spices, and sautee it for 1-2 minute. Take care not to burn the spices.
• Add turmeric powder and add rice quickly in it. Lightly saute the rice in the oil for around 1 minute. Add salt and mix it for around 30 seconds. Add hot water, carefully since it splutters a bit.
• Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat. Let stand, covered and undisturbed, 5 minutes. Fluff rice gently with a fork.
• Serve hot. Add corriander for garnishing.

Notes

• * Adjust the water quantity as per rice quality, best judgement for level of water is, dip the tip of your finger straight down to the pot until it touches the rice, and add water until it reaches first joint of your middle finger.
• If you have made excess rice you can keep it in the fridge. You can reheat rice, with either of the steps :
• Cover the surface with a dampened paper towel, in a colander set over a saucepan of boiling water, covered, 5 to 10 minutes.
• Reheat in the microwave with 1 to 2 Tablespoon of water.

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SUGGESTED SERVINGS:

The yellow rice goes well with any type of veg or non -veg curries.

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