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Turmeric Rice by Madhur Jaffrey

5.0(6)

This simple, yet tasty rice dish is from a book I got in a sale a long time ago. I liked this dish as it used things I had to hand and had a similar taste to rice in a local curry house. The flavour is delicate and not in the least overpowering so will go well with most dishes. I have used leftovers in a stir fry and it was just as good.

by Frugal Fifer·published 2008-04-22

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Long Grain Rice

Servings

(4–6)

Total time

25 min

prep 5 min

Calories / serving

504 kcal

Ingredients (11)

serves

450 g basmati rice long grain ricebasmati
3 tablespoons vegetable oilvegetable-oil
3 cloves
1 bay leafbay-leaf
4 cardamom pods
2 1/2 cm piece cinnamon bark
2 garlic cloves, peeled and finely choppedgarlic
1/4 teaspoon ground turmericturmeric
1 teaspoon saltsalt
22 ounces waterwater
chopped chives (to garnish)chive

Instructions (4 steps)

01Put the rice in a bowl and wash in several changes of water.
02Drain and leave in a strainer set over a bowl.
03Put the oil in a heavy based saucepan and set over a medium high heat. When the oil is hot and beginning to bubble, put in the cloves, bay leaf, cardamom pods and cinnamon. Stir once or twice and put in the garlic.
04As soon as the garlic turns medium brown put in the rice, turmeric and salt. Stir gently for a minute. Now add the water and bring to the boil. Cover tightly, turn the heat down to very, very low and cook for 20 minutes. Stir the rice with a fork to separate the grains and serve garnished with chives or spring onions.

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Rich recipe — supports nutrition-aware planning.