Fragrant yellow basmati rice recipe
Turmeric, along with cloves, cardamom and a few other tasty aromas give this rice its appetising scent.
Perfect with a curry and easy to master let’s get to the recipe.
Ingredients (serves 4-6)
- 400g Basmati rice
- 600ml Water/chicken stock
- Salt and pepper
- 2-3 tsp ground turmeric
- 4 cardamom pods
- 4 cloves
- 1 cinnamon stick
- 4 dried bay leaves
- 1/2 a star anise
- 1 tsp oil or butter
Equipment
- Saucepan with a lid
- Measuring jug
- Tin foil
- In a saucepan warm the butter/oil on a low heat with all of the spices apart from the ground turmeric, heat for 2-3 minutes to release fragrance.
- Add the rice and turmeric and mix well in the pan.
- Add the water/stock and turn the heat up full.
- Stir occasionally to stop any rice sticking/burning to the bottom of the pan, as it comes to a boil turn the heat down low a cover with a lid. Cook for 9 minutes without disturbing the pan or removing the lid.
- After 9 minutes take the lid off (watch out for steam!) and wrap some tinfoil tightly around the top of the pan as airtight as possible like a lid.
- Turn the heat off and leave the pan on the cooking ring for 20+ minutes, if recommend a minimum of 30 minutes. The rice should stay hot for 1-2 hours until you remove the tinfoil.
- Remove any spices that have risen to the top then fluff with a fork, removing any whole spices you can see.
- Serve and enjoy!
The reason we use foil is to help with the steaming of the rice, which is also why you want to leave it costs Ceres for 20+ minutes before serving.
The rice will be cooked after the initial 9-10 minutes, but steaming it through after will (or should) provide wonderfully fluffy rice that doesn’t stick together.
Try it both ways and you should see quite a noticeable difference!
This rice goes great with most types of curry, or just on its own as a snack.
Rice can be frozen and reheated in a microwave, but it tends to go quite claggy.
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