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Yellow Rice
Method
- Wash the rice and soak.
- Drain the rice and set aside.
- Slice the onions and grind the cardamoms, cloves and peppercorn together.
- Heat the oil and margarine, then fry the onions, curry leaves and lemon grass.
- Fry until onions are browned.
- Then add rice and stir fry for a further 3 mins.
- Pour in the coconut milk, cardamoms, cloves, peppercorn, salt, cinnamon and turmeric and bring to the boil.
- You may need to add an additional 1 cup water if mixture is too stiff (thick).
- Cook over a high heat for approx 5 mins, then reduce heat.
- Cover pan and simmer until the rice is cooked.
- Cover with a tight-fitting lid or foil.
- Pop into an oven at 250 F for 5-7 mins to fluff up and Serve.
Ingredients:
450 gms / 2 ¼ cup - basmati rice
800 ml - coconut milk
1 - medium onion, sliced
6 - cardamoms, ground
6 - cloves, ground
4 - peppercorns, ground
3 tbsp - butter or margarine
2 tbsp - oil
sprig curry leaves
½ stem - lemon grass, cut into 2 cm
½" - cinnamon stick
½ tsp - turmeric
2 tsp - salt
450 gms / 2 ¼ cup - basmati rice
800 ml - coconut milk
1 - medium onion, sliced
6 - cardamoms, ground
6 - cloves, ground
4 - peppercorns, ground
3 tbsp - butter or margarine
2 tbsp - oil
sprig curry leaves
½ stem - lemon grass, cut into 2 cm
½" - cinnamon stick
½ tsp - turmeric
2 tsp - salt
RECIPES BY REHANA KHAMBATY
