Turmeric lends a sense of glamour to a rice dish, tinting it deliciously yellow. In this dish, the herbs and spices are subtle and compliment basmati rice’s lovely nutty flavour. It can be eaten with a soup or salad style dish and also goes well with a simple dal and some chutney and pickle.
If you would like to see some other rice dishes, click here. Browse our different methods for cooking rice. Our especial favourite is Buttery Steamed Rice. Some of Yamuna Devi’s recipes can be found here.
Simple Yellow Rice | Simple Turmeric Rice
rice soaking and drying time: 55 mins
prep time: 5 mins
cooking time: 35 mins
serves 3 – 4
1 cup basmati rice
2 Tblspn ghee or other long grained white rice
1 tspn cumin seeds
0.25 tspn ajwain seeds
6 whole cloves
2.5cm stick cinnamon
1.66 – 1.75 cups water (as desired)
0.25 tspn coarsely ground black pepper
0.5 tspn turmeric powder
3 Tblspn chopped celery leaves, parsley, green coriander or other fresh soft herbs
Rinse the rice a couple of times and then soak for 30 minutes. After draining, spread it on a plate and leave to dry for 20 mins.
Then heat the ghee in a heavy large pot. Add the cumin seeds, ajwain seeds, whole cloves, and the cinnamon stick. Saute until the cumin seeds turn brown.
Add the rice and stir fry in the hot oil and spices for about 2 minutes. Add the water, salt, pepper, turmeric and celery leaves or herbs. Increase the heat and bring the water to a full boil.
Cover with a tight id, reduce the heat and gently simmer for 20-25 mins until the rice is tender and the water fully absorbed. Turn off the heat and let the rice sit, covered, for 5 mins to allow the grains to firm up. Remove the cloves and cinnamon and fluff the rice with a fork.