Yellow rice/ Quick Yellow Rice/ Pressure cooker method

Very simple but tasty rice to go along with your spicy gravies.  This is a traditional yellow-coloured rice dish in Spanish, Indonesian, Afghan and India. Traditional recipe demands for onions, saffron soaked in milk or turmeric but I did not use onions. I altered it my Indian taste-bud and used jeera and a bay leaf for the flavour. I have a Sindhi friend who taught me the yellow garlic rice which they make. They add finely chopped garlic and a tsp of turmeric powder to the water, boil it and add soaked rice and cook till done. So, you can adapt whichever way you feel like eating 🙂 I wanted just the flavour of bay leaf and cumin seeds and so I just used them.

Very simple and quick rice preparation which can go well with any gravy. Put all the ingredients together in a pressure cooker, and cook it up-to  two whistles on medium flame and its done 🙂 I have used 1:2 proportion for cooking. 1 portion of Rice and 2 portion of water. You can also cook it in a pot but that takes a little longer time. On a healthy note you can cook the rice in a pot and drain out the excess starch. If you are in a hurry, I suggest you to use pressure cooker. Just two whistles and your yellow rice is done.

You can also have a look at the other posts on Veg Ghee rice, Chicken dum pulao, Prawn pulao and the spicy gravies post which suits with this like Bhuna Gosht, paneer matar, Chettinad chicken.

Ingredients

Basmati Rice – 1 cup

Turmeric powder- 1/2 tsp

Bay leaf – 1

Cumin Seeds – 1 tsp

Saffron strands – 4 (dipped in warm milk for 5 minutes)

Ghee/Clarified butter – 1 tbsp (melted)

Salt to taste

Method

As it is a pressure cooker method, it doesn’t take much time.

  1. Wash the rice thoroughly twice with water.
  2. Transfer it into a pressure cooker and add all the other ingredients listed above
  3. Pressure cook it on medium flame upto 2 whistles
  4. Allow it to cool completely before you open the lid.
  5. Serve hot with any spicy curry.

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