Yellow Basmati Rice Recipes

YELLOW RICE

Steps:

• Put all the ingredients in a large pan with 1 tsp salt and 500ml water, then heat until boiling and the butter has melted.
• Stir, cover and leave to simmer for 6 mins. Take off the heat and leave, still covered, for 5 mins. Fluff up and tip into a warm bowl to serve.

TURMERIC RICE

Steps:

• Preheat the oven to 180C / 350F.
• Melt butter in a heavy bottom pot (a dutch oven is perfect) on medium heat, then add onion and sauté until softened.
• Add turmeric and mix together with the onion until fragrant - no more than 30 seconds.
• Add rice and chicken stock to the pot and give it a good stir. Place lid on the pot and move it to the oven to cook for 25 minutes.
• Pull the pot out of the oven and set aside for 10 minutes with the lid still on. Remove the lid, fluff the rice with a fork and serve.

YELLOW BASMATI RICE

Steps:

• In a dutch over, or in a large stove pot, heat the butter, turmeric, garlic, cumin, and cinnamon over medium heat until the butter has melted.
• Once the butter's melted, stir the spices into it and add the rice to the pot, stirring again until the rice is evenly coated and cooking over medium heat for about 2 minutes, lightly toasting the rice and spices.
• Pour the chicken broth into the pot and add the bay leaf.
• Put the pot's lid on, and bring the pot to a rolling boil, stirring occasionally to prevent sticking to the bottom.
• As soon as the broth reaches a full boil, reduce the heat to the lowest setting and let it simmer, covered, for about 20 minutes. Be careful not to stir too often and let the heat escape.
• After simmering for 20 minutes, turn the heat off, but leave the lid on and let the rice 'rest' for 10 minutes.
• Remove the bay leaf. Fluff the cooked rice with a fork and serve it warm.

EASY YELLOW SAFFRON RICE

Steps:

• Rinse rice with tap water until water runs clear. Soak in hot tap water for 15-30 minutes.
• In a small bowl, add saffron threads and 2 tbsp boiling hot water and let it sit.
• Take a skillet and add oil to it. Once hot, add cardamom and onion and saute for few minutes.Now strain the water from rice and add this rice to skillet. Stir it around for few minutes. Now add water along with saffron water and mix. Add salt to taste and mix. Taste and bring it to a boil. Lower the gas to the lowest setting and cover and let it cook until all the water is absorbed and rice is fully cooked.

YELLOW RICE

Steps:

• Heat oil in heavy medium saucepan over medium-high heat. Add shallot and garlic; saute until just beginning to brown, about 2 minutes. Add rice, broth, salt, and turmeric. Bring rice to boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 18 minutes.

YELLOW SAFFRON RICE RECIPE

Steps:

• Chopped onion sautés with olive oil and butter for 2 minutes on medium heat and then add rice and sauté for 3 minutes more. Add salt and pepper.
• Pour white wine, chicken stock, and water and cook until the liquid is evaporated around 20 minutes.
• Let it stand covered for another 10 minutes.
• Garnish with Saffron and Serve!

MEDITERRANEAN BASMATI RICE

Steps:

• Rinse the rice with water a few times to remove the surface starch from the rice grains.
• Pour 1 tbsp of olive oil into a medium pan and heat on medium. Chop 1/2 of an onion and sauté the onions for 3-5 minutes until they start to appear transparent.
• Add 3 cloves of minced garlic, 1 tsp turmeric, 1 tsp cumin, 1 tsp salt, 1/2 tsp cinnamon and 1/4 tsp black pepper. Mix until well combined.
• Add two cups of rinsed basmati rice and stir until it is well mixed. All of the rice should be yellow.
• Add 3 cups of chicken broth to the rice.
• Bring the rice to a boil and then lower the temperature to a simmer and cook with the lid on for 15-20 minutes until all of the liquid is absorbed.
• Top with dried fruit, almonds and fresh herbs. Fluff the rice with a fork before serving.

BASMATI RICE

Steps:

• Rinse the rice thoroughly with water to remove any excess starch.
• Soak the rice with plenty of water for 30 minutes. You can do this in a separate bowl or the pot you are going to cook the rice in.
• Drain the water.
• Add the soaked rice to the pot. Add 2 cups water, salt to taste and a splash of oil. The oil will help prevent the water from boiling over which is caused by the starch in the rice, and some people say it also adds flavor.
• Bring to a boil under medium-high heat, uncovered.
• When it starts boiling, cover and lower the heat to low. Cook for 15 minutes.
• After fifteen minutes, take the lid off. If there is any excess water, allow it to boil off. Fluff with a fork, you are done.

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.