Indian Yellow Rice

Visit the Indian Food Glossary for information on the ingredients in this recipe
Yellow Rice

This simple rice dish is a delightful compliment to any meal. It has a delicate and distinctive flavor. I included it on the menu with tonight's spicy chickpeas in a tangy tomato glaze. If you don't have ajwain seeds, add a few extra cumin seeds and a dash of dried thyme.

Yellow RiceIndian Yellow Rice
Recipe by
Cuisine: Indian
Published on March 28, 2007

Simple, fragrant and delicate basmati rice with gentle Indian seasonings

Preparation: 10 minutes
Cooking time: 20 to 25 minutes

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  • 1 cup white basmati rice
  • 2 cups water
  • 2 tablespoons ghee or butter and oil
  • 1 1/2 teaspoons cumin seeds
  • 1/4 teaspoon ajwain seeds
  • 6 whole cloves
  • 1 1/2-inch piece cinnamon stick
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon ground turmeric
  • 3 tablespoons fresh parsley or cilantro, chopped
  • Rinse the rice under cold running water. Transfer to a bowl, add the water, and soak for 20 to 30 minutes. Drain, saving the soaking liquid, and set aside in the strainer for 30 minutes to an hour to let the grains dry.

  • Heat the ghee or butter and oil in a medium saucepan over medium heat. When hot, add the cumin seeds, ajwain seeds, cloves, and cinnamon, and stir for 2 to 3 minutes or until the cumin seeds turn brown.

  • Pour in the rice and stir for a minute to coat the grains with oil. Add the reserved soaking liquid, salt, pepper, turmeric, and chopped herbs. Increase the heat and bring the water to a full boil.

  • Immediately reduce the heat to low and cover. Simmer for 15 to 20 minutes or until the liquid is absorbed. Remove from the heat and let sit undisturbed for 5 minutes. Discard the cinnamon stick and the cloves, fluff with a fork, and serve hot.

Makes 4 servings


basil said...

Looks delicious.

Even if it is not necessary, I still like to soak my basmati rice overnight - it sometimes results in an extremely fluffy yet sticky texture.

Anonymous said...

With Basmati, it should be soaked in warm water for 30/40 minutes, then drained for about an hour. This softens the grains and helps the rice cook more evenly so you don't get the "exploded ends". I also save enough of the soaking water to cook the rice in so I don't waste the nutrients.