Indian Savory Yellow Rice Recipes

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SAFFRON RICE | YELLOW RICE



Saffron Rice | Yellow Rice image

Saffron rice or Yellow Rice is a deeply aromatic and flavorful side dish that pairs well with nearly any curry or lentil dish. The taste is slightly earthy and spiced, but not spicy or overly bold.

Provided by Dassana Amit

Categories     Main Course

Time 40m

Number Of Ingredients 13

3 tablespoons Ghee (or oil)
1 teaspoon caraway seeds ((shahi jeera))
2 to 3 green cardamoms
1 tej patta ((indian bay leaf))
1.5 inches cinnamon
2 to 3 cloves
1 single strand of mace
1.5 cups basmati rice
2 to 3 generous pinches saffron ((kesar), not a chef's pinch but a pinch of the thumb and index finger)
1 pinch turmeric (- optional)
3 to 3.25 cups water (or as required)
salt (as required)
2 to 3 tablespoons chopped coriander leaves ( or mint leaves for garnish - optional)

Steps:

  • Rinse the rice for 3 to 4 times in water or till the water runs clear of starch.
  • Soak the rice for 20 to 30 mins in water. Drain the water and keep the rice aside.
  • Gather all the ingredients, measure and set them aside.
  • Crush the saffron strands with your fingers or in a mortar-pestle. Set aside.
  • Heat oil or ghee in a deep pan or pot. Lower the heat. Add all the whole spices - caraway seeds, green cardamoms, cinnamon, cloves, tej patta and mace strand.
  • Fry for some seconds until the spices crackle taking care they do not burn.
  • Then add the soaked rice. Mix and stir gently for 1 to 2 minutes so that the fat coats the rice grains.
  • Add the crushed saffron strands to the rice.
  • Add turmeric powder now if you plan to add it. Mix gently.
  • Pour water and season with salt according to taste. Taste the water and it should be slightly salty.
  • Cover the pan tightly and let the rice cook till the grains become separately cooked and absorb all the water.
  • Do check the rice for a couple of times when it is cooking. If it looks like the water is simmering off too quickly, and more water 1 tablespoon at a time. Once done, fluff gently with a fork.
  • Serve the saffron rice garnished with coriander or mint leaves with any lentil or vegetable curry of your choice.

Nutrition Facts : Calories 481 kcal, Carbohydrate 76 g, Protein 7 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 38 mg, Sodium 407 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving

TURMERIC RICE RECIPE



Turmeric Rice Recipe image

A simple one pot aromatic dish made with rice, warming spices & herbs. Serve it with any curry, dal or even with just a raita.

Provided by Swasthi

Categories     Main

Number Of Ingredients 17

1½ cups basmati rice ((or jasmine rice))
2½ to 3 tablespoons butter
¾ teaspoon turmeric ((prefer organic))
1 teaspoon ginger (minced or paste)
1 teaspoon garlic (minced or paste)
3 cups stock (or coconut milk (refer notes))
½ to ¾ teaspoon salt ((adjust to taste))
¼ to ½ teaspoon ground pepper (or crushed black pepper)
1 bay leaf
½ teaspoon cumin seeds ((I use caraway seeds - shahi jeera))
6 green cardamoms
6 cloves
2 inches cinnamon ((2 pieces))
1 strand mace ((optional))
1 star anise
¼ cup coriander leaves (chopped)
¼ cup nuts & raisins ((optional) (refer notes))

Steps:

  • Rinse rice well a few times. Soak it for at least 15 to 30 mins. Drain the rice and set aside.
  • Heat butter in a pot and melt it.
  • Add all the whole spices and saute on a low flame until fragrant.
  • Then add ginger garlic and saute again for 30 to 60 seconds without burning or browning the garlic.
  • Next stir in pepper and turmeric.
  • Then add drained rice and regulate the flame to high.
  • Fry the rice for about 2 mins stirring occasionally. Avoid stirring often as the rice grains will break.
  • Pour the stock or coconut milk & add salt. Check the salt and add more if desired.
  • Simmer and cover the pot. Cook on a low heat until the rice is fully cooked.
  • When done fluff up the turmeric rice with a fork and garnish with coriander leaves. Serve with a curry, dal or a raita.

Nutrition Facts : Calories 499 kcal, Carbohydrate 93 g, Protein 12 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 1456 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

SOUTH INDIAN-STYLE YELLOW RICE



South Indian-Style Yellow Rice image

This vibrant rice is cooked with turmeric, tempered with mustard seeds, nuts and dal and finished with lemon zest and juice, resulting in an aromatic, bright, tangy and crunchy rice. It's also a great way to revive leftover rice the next day. (See Cook's Note)

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 12

1 cup basmati rice
1 1/2 cups vegetable stock or water
1 teaspoon ground turmeric
Kosher salt
2 tablespoon ghee, coconut oil or olive oil
1 teaspoon brown mustard seeds
1/4 cup peanuts or broken cashew nuts
1 tablespoon split white urad dal
1/2 teaspoon asafetida
1/2 teaspoon crushed red chiles
10 to 15 fresh curry leaves (see Cook's Note)
1 lemon, zested and juiced

Steps:

  • Wash the rice in cold water until the water is no longer cloudy, 3 or 4 times, then drain. This step is important as it removes the starch from the rice and prevents it from clumping up.
  • Heat the stock or water in a heavy pan with a tight-fitting lid. Add the turmeric, 1/4 teaspoon salt and the drained rice. Bring to a boil, then reduce the heat to low, cover and cook for 15 minutes. Do not disturb the rice or take a peek while it's in the middle of cooking. Turn off the heat and let it sit, covered, for another 5 to 7 minutes.
  • Meanwhile, heat the ghee or oil in a pan large enough to fit the rice over medium-high heat. Add the mustard seeds and let sizzle until you hear popping sounds, about 30 seconds. Add the nuts and cook until golden brown and crunchy, about 2 minutes. Lower the heat to medium and add the urad dal, asafetida, crushed red chiles and curry leaves. Be careful as the curry leaves might sputter. Cook until the urad dal turn golden brown, about 3 minutes. Gently mix in the cooked rice.
  • Remove from the heat and add the lemon zest and 2 tablespoons of the lemon juice. Taste and add more salt and lemon juice if needed.

SPICY INDIAN RICE



Spicy Indian rice image

Sara Buenfeld's delicious spicy rice is perfect served with your favourite curry

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Side dish

Time 30m

Number Of Ingredients 8

a mugful of American long grain rice
2 onions, sliced
2 tbsp sunflower oil
½ tsp turmeric
1 cinnamon stick
6 cardamom pods
1 tsp cumin seeds
large handful of sultanas and roasted cashew nuts

Steps:

  • Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.
  • Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water
  • Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.
  • Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.

INDIAN STYLE BASMATI RICE



Indian Style Basmati Rice image

This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices!

Provided by DHANO923

Categories     Side Dish     Rice Side Dish Recipes

Time 45m

Yield 6

Number Of Ingredients 9

1 ½ cups basmati rice
2 tablespoons vegetable oil
1 (2 inch) piece cinnamon stick
2 pods green cardamom
2 whole cloves
1 tablespoon cumin seed
1 teaspoon salt, or to taste
2 ½ cups water
1 small onion, thinly sliced

Steps:

  • Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
  • Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.

Nutrition Facts : Calories 216.4 calories, Carbohydrate 38.9 g, Fat 5.4 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 0.9 g, Sodium 393.7 mg, Sugar 0.6 g

YELLOW RICE



Yellow rice image

This is delicious - vibrant with spices, with a sweet note from the sugar and raisins. Perfect with our Bobotie recipe

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Side dish, Supper

Time 17m

Number Of Ingredients 7

350g basmati rice
50g butter
1 heaped tbsp caster sugar
1 tsp ground cinnamon or 1⁄2 cinnamon stick
6 cardamom pods , shelled and seeds crushed
just under 1 tsp ground turmeric
5 tbsp raisin

Steps:

  • Put all the ingredients in a large pan with 1 tsp salt and 500ml water, then heat until boiling and the butter has melted.
  • Stir, cover and leave to simmer for 6 mins. Take off the heat and leave, still covered, for 5 mins. Fluff up and tip into a warm bowl to serve.

Nutrition Facts : Calories 313 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 13 grams sugar, Protein 5 grams protein, Sodium 0.98 milligram of sodium

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