Search
by Ingredient

Yellow Rice

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by tomcat8013

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

3 45
TABLESPOONS ML GHEE (CLARIFIED BUTTER)
1 1
MEDIUM MEDIUM ONIONS
chopped
½ 2.5
TEASPOON ML TURMERIC
2 2
EACH EACH BAY LEAVES *
4 4
EACH EACH CLOVES *
4 4
EACH EACH BLACK PEPPERCORNS *
2 2
EACH EACH CINNAMON STICKS
1 inch each *
2 2
EACH EACH CARDAMOM PODS
black *
2 473
CUPS ML RICE
brown, presoaked
¾ 177
CUP ML WATER
3 45
TABLESPOONS ML GREEN PEAS
1 5
TEASPOON ML SALT
1 1
PINCH PINCH SAFFRON THREADS *

Directions

Heat ghee in a skillet.

Sauté onion over a medium heat until golden.

Reserve some of the onion for garnishing later.

Add turmeric to the skillet.

Stir and heat briefly.

Add the rest of the spices in order.

Mix well.

Add the rice and stir a few times.

Pour over water, stir and bring to a boil.

Reduce heat, mix in peas and salt, cover and cook for 10 to 15 minutes.

Sprinkle with saffron and reserved sautéd onion.

Serve hot.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 180g (6.3 oz)
Amount per Serving
Calories 427 19% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 670mg 28%
Total Carbohydrate 26g 26%
Dietary Fiber 2g 8%
Sugars g
Protein 14g
Vitamin A 7% Vitamin C 4%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

    Email this recipe