Indian Yellow Rice
This Indian Yellow Rice is the perfect accompaniment to serve alongside your favourite Indian curry, tandoori chicken or lamb, dahl or even just with a raita. Its fragrant, quick and easy and most of all delicious. Take your curry night up a notch with this warming yellow rice!
Equipment
- Saucepan with a tight fitting lid
Ingredients
- 20g unsalted butter or ghee (you could also use a neutral oil)
- 1 small onion, diced
- Good pinch of salt
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- ½ teaspoon cracked black pepper
- 1 cinnamon stick
- 1-2 fresh or dried bay leaf (I used 3 tiny ones)
- 4 cardamom pods
- 4 cloves
- 1 cup basmati rice (rinsed under cold water till water runs mostly clear)
- 1 ½ cups prepared chicken stock (or vegetable stock)
Instructions
- Melt butter or ghee in a saucepan over medium heat. Add onion and a good pinch of salt, and cook, stirring often, for 6-7 minutes until softened.
- Add cumin seeds, turmeric, pepper, cinnamon stick, bay leaf, cardamom pods and cloves, and cook, stirring for 1 minute. Add the basmati rice, stir for a further 1 minute. Pour in stock and bring to the boil.
- Once boiling, using a metal spoon, stir briefly to loosen any rice from the base of saucepan, cover with a tight fitting lid, reduce heat to very low (I use a simmer mat as well) and cook for 15 minutes, without removing the lid. *DON'T BE TEMPTED TO CHECK IT. DO NOT UNCOVER!
- Remove saucepan from the heat and set aside for at least 10 minutes to finish steaming. DO NOT OPEN LID. Fluff with a fork before serving. If you wish, you may remove the whole spices. They generally come to the surface so this is easy to do. Garnish with coriander if desired and serve with your favourite curry. Enjoy :)
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - TO INCREASE QUANTITY
This amount is enough to feed 4 persons with around 3/4 cup per serve. 1 cup raw rice = 3 cups cooked rice by rule of thumb. (except brown rice)
If you want to increase the amount per serve, have extra guests or maybe you want leftovers to freeze etc you can increase the rice to 2 cups and the stock to 2 3/4 cups.You can leave the the remaining ingredients as per the recipe or up increase them slightly if you wish. But I don't find this necessary. It still packs loads of flavour. Maybe use 1 large onion instead. - STORAGE
Any leftover rice will keep for 2-3 days in the refrigerator or you can freeze for longer storage. Follow the directions in the post above. - TO MAKE VEGETARIAN OR VEGAN
* Omit the butter or ghee and use a neutral oil instead such as rice bran, canola or avocado etc.
* Replace the chicken stock with vegetable stock