Ingredients
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450
-
3
-
3
-
1
-
4
-
2 1/2
-
2
-
1/4
-
1
-
22
-
-
-
-
-
Directions
Turmeric Rice by Madhur Jaffrey,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.,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!,A mild but great tasting dish. I served the rice with Indian Cabbage and Carrots which is also on this site. They make a tasty combination. Thanks Frugal Fifer.
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Steps
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1
Done
|
Put the Rice in a Bowl and Wash in Several Changes of Water. |
|
2
Done
|
Drain and Leave in a Strainer Set Over a Bowl. |
|
3
Done
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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. |
|
4
Done
|
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. |
