Rachel’s Yellow Rice

8 Jan

This is a great way of cooking basmati rice, loads of flavour, lovely luminous yellow colour and it goes well with any Indian dish; lentil, fish, vegetable or meat. This is Rachel’s favourite rice dish and in our house it’s an exact science, we always cook it the same way and always use basmati rice.

* 1 tbsp Oil
* 1 onion, minced
* 1 clove garlic
* 6 green cardamon pods
* 1 stick cinnamon
* 4 cloves
* 2 cups basmati rice
* 1 tsp turmeric
* 1/2 – 1tsp salt
* 3 cups water

Wash the rice in several changes of water and leave to drain. Use a large heavy bottom pan with a tight fitting lid. Fry the whole spices in the oil for 30 seconds then add the onion and garlic and fry for 1 minute. Add the rice, stir and roast slightly before adding the turmeric, salt to taste and water. Bring to the boil, then reduce heat, cover tightly and cook for 10 minutes. Remove from the heat, but keep the lid on, and set aside, for another 10 minutes, to finish cooking in the steam.

Cook’s Tip
If using another variety of rice cooking time and quantity of liquid required may vary.

This recipe was originally posted on www.masdudiable.com on 8/1/2008.

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