South Indian Style Yellow Rice Food

SAFFRON RICE | YELLOW RICE

Steps:

• Rinse the rice for 3 to 4 times in water or till the water runs clear of starch.
• Soak the rice for 20 to 30 mins in water. Drain the water and keep the rice aside.
• Gather all the ingredients, measure and set them aside.
• Crush the saffron strands with your fingers or in a mortar-pestle. Set aside.
• Heat oil or ghee in a deep pan or pot. Lower the heat. Add all the whole spices - caraway seeds, green cardamoms, cinnamon, cloves, tej patta and mace strand.
• Fry for some seconds until the spices crackle taking care they do not burn.
• Then add the soaked rice. Mix and stir gently for 1 to 2 minutes so that the fat coats the rice grains.
• Add the crushed saffron strands to the rice.
• Add turmeric powder now if you plan to add it. Mix gently.
• Pour water and season with salt according to taste. Taste the water and it should be slightly salty.
• Cover the pan tightly and let the rice cook till the grains become separately cooked and absorb all the water.
• Do check the rice for a couple of times when it is cooking. If it looks like the water is simmering off too quickly, and more water 1 tablespoon at a time. Once done, fluff gently with a fork.
• Serve the saffron rice garnished with coriander or mint leaves with any lentil or vegetable curry of your choice.

HOW TO MAKE YELLOW RICE

Steps:

• Heat butter in a large saucepan over medium heat. Add the rice and gently stir until rice begins to lightly brown.
• Add garlic, onion powder, and turmeric and stir until well mixed in.
• Slowly stir in chicken broth and raise heat to medium-high. Add salt and pepper to taste. Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes.
• Remove from heat and add cilantro, and fluff with a fork. Serves 4.

HALAL CART-STYLE YELLOW RICE

Steps:

• Rinse the rice a few times until the water runs clean.
• Heat the olive oil in a 3-quart saucepan over medium heat. Add the onions and sauté, stirring occasionally, until translucent and a bit golden, about 5 minutes. Add the rice, turmeric, cumin and 1 teaspoon salt and stir to combine. Add the chicken broth and 2 cups water and turn the heat to medium high.
• Bring the liquid to a boil, then lower the heat to medium. Cover the pan and cook until the liquid is absorbed and the rice is tender, 15 to 20 minutes. Remove from the heat and let sit for 5 minutes so it can finish steaming. Fluff with a fork before serving.

CAPE MALAY CHICKEN CURRY WITH YELLOW RICE

Steps:

• Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.
• Add the chicken thighs, pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender. Stir in the coriander.
• About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml water and 0.5 tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.