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.
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
As it is a pressure cooker method, it doesn’t take much time.
- Wash the rice thoroughly twice with water.
- Transfer it into a pressure cooker and add all the other ingredients listed above
- Pressure cook it on medium flame upto 2 whistles
- Allow it to cool completely before you open the lid.
- Serve hot with any spicy curry.