Yellow Rice
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
ghee (clarified butter)
|
|
| 1 | medium |
onions
chopped |
|
| ½ | teaspoon |
turmeric
|
|
| 2 | each |
bay leaves
|
*
|
| 4 | each |
cloves
|
*
|
| 4 | each |
black peppercorns
|
*
|
| 2 | each |
cinnamon sticks
1 inch each |
*
|
| 2 | each |
cardamom pods
black |
*
|
| 2 | cups |
rice
brown, presoaked |
|
| ¾ | cup |
water
|
|
| 3 | tablespoons |
green peas
|
|
| 1 | teaspoon |
salt
|
|
| 1 | pinch |
saffron threads
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
ghee (clarified butter)
|
|
| 1 | medium |
onions
chopped |
|
| 2.5 | ml |
turmeric
|
|
| 2 | each |
bay leaves
|
*
|
| 4 | each |
cloves
|
*
|
| 4 | each |
black peppercorns
|
*
|
| 2 | each |
cinnamon sticks
1 inch each |
*
|
| 2 | each |
cardamom pods
black |
*
|
| 473 | ml |
rice
brown, presoaked |
|
| 177 | ml |
water
|
|
| 45 | ml |
green peas
|
|
| 5 | ml |
salt
|
|
| 1 | 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.
