Category: Rice
Rating: 3.77
Servings: 6


2 cup long-grain rice; (or basmati)
2 2/3 cup water
1 1/4 teaspoon salt
3/4 teaspoon turmeric
4 whole cloves
1 1-inch cinnamon stick
3 bay leaves

Directions: How to Cook Aromatic Yellow Rice

Put the rice in a bowl and wash in several changes of water, until the water is no longer cloudy. Drain. Pour 5 cups fresh water over the rice and let it soak for half an hour. Drain the rice in a sieve.

Combine the drained rice, 2-2/3 cups water, salt, and spices in a heavy pot and bring to a boil. Cover with a tight-fitting lid, turn heat to very low, and let simmer for 25 minutes. Remove from heat and let the pot rest, covered, for 10 minutes.

Remove the whole spices and fluff the rice with a fork before serving.

Per serving: 187.7 calories, 1.1 g. fat, CFF 5.1% Recipe By : Madhur Jaffrey's Indian Cooking (adapted)

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Recent comments and reviews for this recipe:

Bebe writes:

Quite bland and lacked flavour. The texture of the rice was dry due to lack of oil in the recipe.
Not recommended.

Posted on 13 Jan 2008, 06:45 ET

xinhui writes:

lousy recipe

Posted on 25 Feb 2009, 06:31 ET

Rick writes:

My family liked this recipe a lot. We use a rice cooker. Be sure to follow the directions regarding washing the rice.

Posted on 03 Jan 2010, 19:22 ET

Vignesh writes:

The rice would be very good when you have a bit spicy Chicken Gravy to go along with it.

Posted on 07 Mar 2010, 06:00 ET

bek writes:

yeah i agree with u vignesh, the rice is meant to be eaten with a gravy based curry. You can add a pinch of salt to the rice to bring out the flavour. Dry rice problem could be because of over-long cooking or the age of rice. While cooking if the rice dries up add boiling water n stir through until just moist n soft.
happy cooking n eating!

Posted on 20 Oct 2010, 19:20 ET

Enharoftoroff writes:

order an and get big save

Posted on 09 Jun 2011, 19:41 ET

Dee writes:

This recipe looks the same as my Madhur
Jaffrey one, except it left out gently stirring
in 3-4 TBsp unsalted butter, cut into pieces,
while fluffing the rice. I think this is an important step.
I ALWAYS fix this with Tandoori chicken and
Butter sauce (recipe by Madhur Jaffrey also)
The combination of the rice and the sauce is the trick!

Posted on 13 Nov 2018, 11:22 ET

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