Turmeric Rice (Peelay Chaaval)
Serves 6
Recipe By: Madhur Jaffrey
2 cup basmati rice
3 tablespoons vegetable oil
3 whole cloves
1 bay leaf
4 cardamom pods
1 (1-inch) stick cinnamon
2 clove garlic -- peeled and finely chopped
1/4 teaspoons ground turmeric
1 teaspoons salt
2 3/4 cup water
2 tablespoons finely sliced chives or green part of scallions
Place rice in bowl and wash well in several changes of water. Drain and
leave in strainer set over a bowl. Place oil in heavy saucepan and set
over medium-high heat. When oil is hot, add cloves, bay leaf, cardamom
pods and cinnamon. Stir once or twice and then add garlic. As soon as
garlic turns medium-brown, add rice, turmeric and salt. Stir gently 1
minute. Add water and bring to boil. Cover tightly, reduce heat to very,
very low, and cook 25 minutes, or until water is absorbed and rice is
tender. Sprinkle with chives or scallions before serving.
- Adapted from: "Quick & Easy Indian Cooking," by Madhur Jaffrey.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/