SAFFRON RICE | YELLOW RICE
Saffron rice or Yellow Rice is a deeply aromatic and flavorful side dish that pairs well with nearly any curry or lentil dish. The taste is slightly earthy and spiced, but not spicy or overly bold.
Provided by Dassana Amit
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Rinse the rice for 3 to 4 times in water or till the water runs clear of starch.
- Soak the rice for 20 to 30 mins in water. Drain the water and keep the rice aside.
- Gather all the ingredients, measure and set them aside.
- Crush the saffron strands with your fingers or in a mortar-pestle. Set aside.
- Heat oil or ghee in a deep pan or pot. Lower the heat. Add all the whole spices - caraway seeds, green cardamoms, cinnamon, cloves, tej patta and mace strand.
- Fry for some seconds until the spices crackle taking care they do not burn.
- Then add the soaked rice. Mix and stir gently for 1 to 2 minutes so that the fat coats the rice grains.
- Add the crushed saffron strands to the rice.
- Add turmeric powder now if you plan to add it. Mix gently.
- Pour water and season with salt according to taste. Taste the water and it should be slightly salty.
- Cover the pan tightly and let the rice cook till the grains become separately cooked and absorb all the water.
- Do check the rice for a couple of times when it is cooking. If it looks like the water is simmering off too quickly, and more water 1 tablespoon at a time. Once done, fluff gently with a fork.
- Serve the saffron rice garnished with coriander or mint leaves with any lentil or vegetable curry of your choice.
Nutrition Facts : Calories 481 kcal, Carbohydrate 76 g, Protein 7 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 38 mg, Sodium 407 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
SOUTH INDIAN-STYLE YELLOW RICE
This vibrant rice is cooked with turmeric, tempered with mustard seeds, nuts and dal and finished with lemon zest and juice, resulting in an aromatic, bright, tangy and crunchy rice. It's also a great way to revive leftover rice the next day. (See Cook's Note)
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Wash the rice in cold water until the water is no longer cloudy, 3 or 4 times, then drain. This step is important as it removes the starch from the rice and prevents it from clumping up.
- Heat the stock or water in a heavy pan with a tight-fitting lid. Add the turmeric, 1/4 teaspoon salt and the drained rice. Bring to a boil, then reduce the heat to low, cover and cook for 15 minutes. Do not disturb the rice or take a peek while it's in the middle of cooking. Turn off the heat and let it sit, covered, for another 5 to 7 minutes.
- Meanwhile, heat the ghee or oil in a pan large enough to fit the rice over medium-high heat. Add the mustard seeds and let sizzle until you hear popping sounds, about 30 seconds. Add the nuts and cook until golden brown and crunchy, about 2 minutes. Lower the heat to medium and add the urad dal, asafetida, crushed red chiles and curry leaves. Be careful as the curry leaves might sputter. Cook until the urad dal turn golden brown, about 3 minutes. Gently mix in the cooked rice.
- Remove from the heat and add the lemon zest and 2 tablespoons of the lemon juice. Taste and add more salt and lemon juice if needed.
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