Turmericricebymadhurjaffrey Recipes

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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

SIMPLE TURMERIC RICE



Simple Turmeric Rice image

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

Provided by Oolala

Categories     Rice

Time 21m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 cup rice
2 cups water, can use chicken bouillon
1 -2 teaspoon butter
1 teaspoon turmeric

Steps:

  • Place all ingredients into saucepan.
  • Bring to a boil.
  • Cover and reduce to a simmer for 15 minutes.
  • Let rice stand 5 more minutes in the pan before serving.

Nutrition Facts : Calories 185.8, Fat 1.3, SaturatedFat 0.7, Cholesterol 2.5, Sodium 12.6, Carbohydrate 39, Fiber 0.8, Protein 3.3

TURMERIC FRIED RICE



Turmeric Fried Rice image

This is a fairly easy recipe for fried rice, yet it tastes really good. Good recipe to impress your loved ones. This is my favorite recipe for fried rice, especially when I am in a hurry, and not really in an 'all-day-in-the-kitchen' cooking mood:) Note: This is not a chinese fried rice which is usually more moist and can be eaten by itself. This is more of an Indian, or Sri lankan fried rice that is usually dry and is eaten with curries. I thought I should explain since some of you might be expecting more of a 'chinese' kind of a fried rice :)

Provided by Shereen

Categories     Rice

Time 40m

Yield 4 serving of rice, 4 serving(s)

Number Of Ingredients 9

2 cups basmati rice
3 tablespoons canola oil
1/2 medium carrot, grated
1/2 medium onion, thinly sliced
2 cloves garlic, thinly sliced
1/2 teaspoon turmeric (just for the coloring)
1 egg
1 teaspoon chili powder
2 teaspoons salt

Steps:

  • In a medium pot, fry the onions and the garlic in the oil till golden brown.
  • Add the grated carrot and fry for about 3 minutes.
  • Add the chilli powder, turmeric, salt, and egg and stir for another minute.
  • Stir in the rice.
  • Stir the mixture 2-3 minutes until the rice is properly mixed with the rest of the ingredients.
  • Pour 3 cups of water and stir well.
  • Let it cook uncovered until the water boils.
  • Lower the heat and cover the pot.
  • Let it cook till all the water dissapears from the bottom of pan.
  • (till you think the rice is cooked, usually it takes about 15 minutes).
  • Serve hot with your favorite curry or as a side dish.

CHALLAW (CARDAMOM AND CUMIN BASMATI RICE)



Challaw (Cardamom and Cumin Basmati Rice) image

The Afghan Australian cookbook author Durkhanai Ayubi emphasizes that a distinctive quality of challaw - a simple Afghan dish - is the elongated and separate grains of white basmati rice. She shared this recipe from her mother, Farida Ayubi, for this fragrant and comforting pot of rice in their cookbook "Parwana: Recipes and Stories From an Afghan Kitchen." In this preparation, the rice is first parboiled and then steamed and scented with cardamom pods and cumin seeds. It is worthy of a celebratory feast, alongside saucy dishes like sabzi, but easy enough for weeknight meals.

Provided by Naz Deravian

Categories     dinner, grains and rice, side dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 5

2 cups white basmati rice, soaked in cold water for 1 hour
Salt
1 teaspoon green cardamom pods
1 teaspoon cumin seeds
1/2 cup sunflower or grapeseed oil

Steps:

  • In a large pot with a lid, bring 8 1/2 cups water to a boil over high heat. Meanwhile, drain the rice in a large fine-mesh sieve or colander and rinse under cold water until the water runs clear. Add the rice and 1 tablespoon kosher salt (or 1 1/2 teaspoons coarse kosher salt or fine salt) to the boiling water. Boil uncovered, until the grains seem to have doubled in length, 5 to 6 minutes.
  • Meanwhile, in a small saucepan or kettle, bring 1 1/2 cups of water to a boil and keep at a simmer. Place the cardamom pods on a cutting board and lightly crack them with the side of a large knife.
  • Drain the parboiled rice in the sieve or colander and return the rice to the pot. Add the cracked cardamom pods and any seeds that may have popped out, the cumin seeds and 1 tablespoon kosher salt (or 1 1/2 teaspoons coarse kosher salt or fine salt). Mix gently to combine, taking care to not break the rice grains. Drizzle with the oil and the just-boiled water from the saucepan, and stir gently to coat the rice.
  • Cover the pot and cook over high heat until steam escapes from beneath the lid, 3 to 6 minutes. This is a critical step in preparing the rice to avoid overcooking it. Once you see the steam, reduce the heat to low and cook until the rice is tender and all the water is gone, another 20 minutes. Serve immediately.

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