Turmeric Rice by Madhur Jaffrey
photo by Frugal Fifer
- Ready In:
- 450 g basmati rice long grain rice
- 3 tablespoons vegetable oil
- 3 cloves
- 1 bay leaf
- 4 cardamom pods
- 2 1⁄2 cm piece cinnamon bark
- 2 garlic cloves, peeled and finely chopped
- 1⁄4 teaspoon ground turmeric
- 1 teaspoon salt
- 22 ounces water
- chopped chives (to garnish)
- Put the rice in a bowl and wash in several changes of water.
- Drain and leave in a strainer set over a bowl.
- Put 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.
- As 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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I have the book that this recipe came from and have been making it for a couple years now -- one of my favorites! I always use brown basmati rice and a lot less salt than called for. Maybe I am a dork for saying this, but I get so excited when I find recipes on this site from books that I own. It makes me really aware of how connected we all can be through good food, wherever we are in the world.
I doubled the cloves, garlic and turmeric because I know I love those spices / flavours and garnished the top with crispy slow cooked onions, it turned out amazing. Would make this again in a heartbeat. Its going to be staple recipe going forward. We ate it with a vegetarian curry and home made flatbreads. Bomb dinner!
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