A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Indian Yellow Rice
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- #47913
Turn some basic basmati into radiant rice. The mixture of spices, rich ghee, and nutty basmati make this dish a winner.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
2 cups basmati rice
2 tablespoons ghee or oil
1 stick (2" size) cinnamon
2 whole cloves
4 cardamom seeds
1/2 teaspoon turmeric
2 dried chiles
salt, to taste
1/2 cup frozen peas
3 cups water
directions
Rinse the rice well in cool water. Place the rice in a bowl with enough cool water to cover it. Let it sit for 1 hour then drain well.
Add the ghee or oil to a saucepan over medium heat. Add the cinnamon, cloves, cardamom, chiles, and salt. Cook, stirring frequently, until fragrant.
Add the drained rice to the pan and cook, stirring frequently, until the rice turns opaque.
Add the peas and water. Turn the heat to medium-high and bring to a boil. Reduce the heat to a simmer and cover the pan. Cook for 20 minutes or until the rice is tender.
Stir the yellow rice with a fork before serving and remove the cinnamon stick, and cloves, if desired.
nutrition data
416 calories, 10 grams fat, 74 grams carbohydrates, 10 grams protein per serving. This recipe is low in sodium.
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reviews & comments
July 17, 2014
I had to omit the cardomom pods and used a pinch of groudn cardomom instead. Very good. Nice warm spice taste added to the nutty basmatic
July 26, 2013
I was out of cardamom seeds so I used ground cardamom (1/4 teaspoon) otherwise I followed the recipe. My rice cooked much faster than 20 minutes, it was more like 10 minutes, so maybe it varies by brand? Be sure to watch it so it doesn't overcook. Also remove the chiles to make sure no one mistakenly eats them.