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Aromatic Yellow Rice

You may use either basmati rice or long grain rice here. Also known as Peelay Chaaval. Serve with the Tofu in Red Sweet Pepper sauce.
Print Recipe
Course Side Dish

Ingredients
  

  • 425 ml long grain/basmati rice
  • 570 ml water
  • 1 1/4 tsp salt
  • 3/4 tsp ground turmeric
  • 3-4 whole cloves
  • 1 stick of cinnamon 2—3 cm
  • 3 bay leaves
  • 3 tbls vegetable/soya margarine

Instructions
 

  • Put the rice into a bowl and rinse with water. Drain. Let the rice soak for 1/2 an hour, then drain again.
  • Combine the drained rice, 570ml of water,, salt, turmeric, cloves, cinnamon, and bay leaves in a heavy pot and bring to the boil.
  • Cover with a tight-fitting lid, turn heat to very, very low and cook for 25 mins. Let the pot rest, covered and undisturbed for 10 mins.
  • Add the small pats of margarine to the rice and mix them in gently with a fork. Remove the whole spices before serving.

Notes

Adapted from Madhur Jaffrey’s ‘The Indian Cookery Classic'.
Serve with tofu in a red sweet pepper sauce
Tried this recipe?Let us know how it was!