Yellow rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Ghee |
| 1 | medium | Onion, chopped |
| ½ | teaspoon | Turmeric |
| 2 | eaches | Bay leaves |
| 4 | eaches | Cloves |
| 4 | eaches | Black peppercorns |
| 2 | eaches | 1\" cinnmaon sticks |
| 2 | eaches | Black cardamom pods |
| 2 | cups | Brown rice, presoaked |
| ¾ | cup | Water |
| 3 | tablespoons | Green peas |
| 1 | teaspoon | Salt |
| 1 | pinch | Saffron |
Directions
Heat ghee in a skillet. Saute onion over a medium heat till golden.
Reserve some of the onion for garnishing later.
Add turmeric to the skillet. Stir & heat briefly. Add the rest of the spices in order. Mix well. Add the rice & stir a few times. Pour over water, stir & bring to a boil. Reduce heat, mix in peas & salt, cover & cook for 10 to 15 minutes. Sprinkle with saffron & reserved sauted onion. Serve hot.
Michael Pandya, "Indian Vegetarian Cooking"