Turmeric Rice By Madhur Jaffrey Recipes

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TURMERIC RICE



Turmeric Rice image

Make and share this Turmeric Rice recipe from Food.com.

Provided by chia2160

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1/2 chopped onion
1 minced garlic clove
1 cup basmati rice
1 tablespoon turmeric
1 1/2 cups chicken broth
1 bay leaf
1 drop thyme
salt and pepper

Steps:

  • Melt 1 tbsp butter in saucepan, add onion and garlic, cook until softened.
  • Add rice and turmeric; stir to coat.
  • Add remaining ingredients,bring to boil, cover and simmer 17 minutes.
  • Stir in remaining butter, remove bay leaf, serve.

Nutrition Facts : Calories 255.4, Fat 7.9, SaturatedFat 4.2, Cholesterol 15.3, Sodium 335.8, Carbohydrate 40.2, Fiber 3.1, Sugar 1.3, Protein 6.2

TURMERIC RICE BY MADHUR JAFFREY



Turmeric Rice by Madhur Jaffrey image

This simple, yet tasty rice dish is from a book I got in a sale a long time ago. I liked this dish as it used things I had to hand and had a similar taste to rice in a local curry house. The flavour is delicate and not in the least overpowering so will go well with most dishes. I have used leftovers in a stir fry and it was just as good.

Provided by Frugal Fifer

Categories     Long Grain Rice

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

450 g basmati rice long grain rice
3 tablespoons vegetable oil
3 cloves
1 bay leaf
4 cardamom pods
2 1/2 cm piece cinnamon bark
2 garlic cloves, peeled and finely chopped
1/4 teaspoon ground turmeric
1 teaspoon salt
22 ounces water
chopped chives (to garnish)

Steps:

  • Put the rice in a bowl and wash in several changes of water.
  • Drain and leave in a strainer set over a bowl.
  • Put the oil in a heavy based saucepan and set over a medium high heat. When the oil is hot and beginning to bubble, put in the cloves, bay leaf, cardamom pods and cinnamon. Stir once or twice and put in the garlic.
  • As soon as the garlic turns medium brown put in the rice, turmeric and salt. Stir gently for a minute. Now add the water and bring to the boil. Cover tightly, turn the heat down to very, very low and cook for 20 minutes. Stir the rice with a fork to separate the grains and serve garnished with chives or spring onions.

Nutrition Facts : Calories 503.6, Fat 11, SaturatedFat 1.5, Sodium 587.9, Carbohydrate 90.5, Fiber 1.5, Sugar 0.1, Protein 8.1

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