South Indian yellow rice
Votes: 1
Time: 35 min.
Complexity: average
Servings: 4
Complexity: average
Servings: 4
Nutritional value per serving:
Calories 299, total fat 11 G., saturated fats 5 G., proteins 6 G., carbohydrates 44 G., fiber 2 G., cholesterol 16 mg, sodium 391 mg, sugar 1 G.
Calories 299, total fat 11 G., saturated fats 5 G., proteins 6 G., carbohydrates 44 G., fiber 2 G., cholesterol 16 mg, sodium 391 mg, sugar 1 G.
This vibrant rice is made with turmeric, mustard seeds, nuts, and beans, finished with lemon juice and zest. The rice is fluffy, flavorful, slightly tart, and crispy. This recipe is perfect for livening up leftover cooked rice the next day. It's the perfect side dish for chicken!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. basmati rice
- 1.5 cups vegetable broth or water
- 1 teaspoon ground turmeric
- 2 tbsp ghee, coconut or olive oil
- 1 teaspoon brown mustard seeds
- 1/4 cup peanuts or crushed cashews
- 1 tbsp. chopped white urad dal
- 0.5 tsp. asafoetida
- 0.5 tsp red pepper flakes
- 10-15 fresh curry leaves
- Zest and juice of 1 lemon
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Recipes with similar ingredients: basmati rice, ghee, turmeric, mustard seed, cashew nuts, Asafoetida, curry leaves, lemon zest
Cooking the dish according to the recipe:
- Rinse the rice in cold water until the water runs clear, 3-4 times. Drain. It's important to remove all the starch from the rice to ensure it's fluffy.
- Heat the broth or water in a heavy-bottomed saucepan with a tight-fitting lid. Add turmeric, 1/4 teaspoon salt, and rinsed rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Do not stir the rice or peek under the lid during cooking. Turn off the heat and let the rice sit, covered, for another 5-7 minutes.
- Meanwhile, heat ghee or vegetable oil in a skillet large enough to hold the rice over medium-high heat. Add the mustard seeds and fry until they pop, about 30 seconds. Add the nuts and fry for about 2 minutes. Reduce the heat to medium and add the urad dal, asafoetida, red chili, and curry leaves. Be careful, as the curry leaves may sizzle. Cook until the urad dal is golden brown, about 3 minutes. Carefully fold in the cooked rice.
- Remove from heat and stir in the lemon zest and 2 tablespoons of lemon juice. Taste and add more salt and lemon juice if needed.
Cook's note
Fresh curry leaves are an essential ingredient for this recipe. If you can't find them, add some fresh herbs at the end, such as cilantro, mint, parsley, or dill. If using leftover cooked rice, add the turmeric after the dal has toasted and cook for a few seconds before adding the rice. Stir gently, cover, and cook for 5 minutes, then remove from heat and season with lemon zest, juice, and salt.
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