Yellow Rice
- 3 tb Ghee
- 1 md Onion, chopped
- 1/2 ts Turmeric
- 2 Bay leaves
- 4 Cloves
- 4 Black peppercorns
- 2 1" cinnmaon sticks
- 2 Black cardamom pods
- 2 c Brown rice, presoaked
- 3/4 c Water
- 3 tb Green peas
- 1 ts Salt
- 1 pn Saffron
Heat ghee in a skillet. Saute onion over a medium heat till golden.
Reserve some of the onion for garnishing later.
Add turmeric to the skillet. Stir & heat briefly. Add the rest of the
spices in order. Mix well.
Add the rice & stir a few times. Pour over water, stir & bring to a boil.
Reduce heat, mix in peas & salt, cover & cook for 10 to 15 minutes.
Sprinkle with saffron & reserved sauted onion. Serve hot.
Michael Pandya, "Indian Vegetarian Cooking"
Reserve some of the onion for garnishing later.
Add turmeric to the skillet. Stir & heat briefly. Add the rest of the
spices in order. Mix well.
Add the rice & stir a few times. Pour over water, stir & bring to a boil.
Reduce heat, mix in peas & salt, cover & cook for 10 to 15 minutes.
Sprinkle with saffron & reserved sauted onion. Serve hot.
Michael Pandya, "Indian Vegetarian Cooking"
