This seasoned yellow rice recipe came together on the fly at a friend's barbecue. We needed a side of rice to go with all the meat we were grilling, so I got handed rice duty. I didn't have much of a plan, and definitely didn't want to embarrass myself as the "recipe blogger" in the group. Thankfully, it turned out delicious and way better than I expected.
I've made this rice quite a few times since, and kids seem to love it just as much as adults do. Better yet, except for one ingredient that needs a little chopping, it's a dump-all kind of recipe.
To make it, I put the rice and everything else I've listed in the recipe card into boiling water, then follow my usual, foolproof rice-cooking method.
It's a method that's never failed me in 15+ years of cooking. As long as you get the rice, water, fat, and salt ratio right and have a little confidence in yourself, you too will get perfect results. Cooking rice isn't nearly as intimidating as people make it out to be when you have a reliable method.
Pre-cooking notes and tips
- I make this recipe with any kind of white rice, long-grain or not. Basmati works best in terms of taste. Sella basmati is even better as the grains are more forgiving and don't turn mushy easily.
- If you’re using any white rice labeled parboiled or sella, soak it for two hours. Otherwise, 30 minutes is enough.
- I use butter and ghee interchangeably. Any cooking fat works, as long as it doesn’t have a strong, overpowering flavor.
- You can swap the cube for chicken powder or bouillon paste. Liquid broth or stock works too, but store-bought versions can vary a lot in how salty they are, so you may need to cut back on the added salt. And of course, if you're using broth or stock, reduce the water by the same amount.
- I usually put in more green chilies than I've mentioned. The listed amount keeps the recipe kid-friendly while keeping the taste well-rounded.
- I use Thai green chillies, but feel free to experiment with different chilli peppers and adjust the amount to your taste.
- You can use lime juice instead of lemon. If you have a zester or micro grater and feel like spending a couple extra minutes, add half a teaspoon of zest too. It enhances the flavor even more.
- If you don’t have cinnamon powder, add a 1-inch piece of cinnamon bark. If the piece is too thin, make it two.
- As I always mention in my rice recipes, DO NOT remove the lid while the rice is steaming or resting. Keep that pot sealed. If the steam gets released, it cannot be replaced, and the rice will cook unevenly or come out undercooked.
Serving ideas
I don't serve this rice with traditional curries. Those shine best with plain basmati. I like to pair it with grilled meats, rotisserie chicken, grilled or pan-cooked seafood, masala fish, tikka, kababs, and such. To balance the non-saucy profile of such mains and the rice, I also put out some kind of raita or chutney alongside, like my hariyali imli chutney.
And that's a wrap!
I am so proud of this new addition to my fast-growing collection of rice recipes. Give it a go and leave your feedback in the recipe section down below.
Happy cooking ~ Nelo
Yellow Rice Recipe
Ingredients
- 2.5 cups (500 g) white basmati rice - rinsed, soaked for 30 mins, then drained (Note A)
- 3 tablespoon (45 g) butter
- 2 teaspoons salt - regular white salt
- 1 chicken cube - aka chicken bouillon cube or use chicken powder
- 1 teaspoon cumin powder - aka zeera powder
- 1 teaspoon coriander powder - aka dhaniya powder
- ½ teaspoon garlic powder - not garlic salt
- 1 teaspoon black pepper powder
- ½ teaspoon turmeric powder - aka haldi
- ⅛ teaspoon cinnamon powder - aka dalchini powder (Note B)
- 3 whole green cardamoms - aka choti elachi, pods should be fully intact
- 1 whole black cardamom - aka bari elaichi
- 1 small green chili - very finely minced. I use Thai chilies
- 1 tablespoon fresh lemon juice
Instructions
- Add 3.5 cups of water to a pot, cover and bring to a boil over high heat. Once boiling, add the drained white basmati rice and all the other ingredients. Give it a good mix.
- Partially cover the pot with lid and let liquid reduce over medium-high heat (or medium if your burner is strong). Don't stir yet, just keep an eye. At first, the bubbles on the surface will be big and vigorous. As the liquid cooks down further, you'll start to see small bubbles and steam holes across the surface. That’s your cue to give a brief, gentle stir. Some liquid (around 10 to 20 percent) will still be left, which is intended.
- Cover completely with lid right away, and reduce heat to the lowest setting. Let it steam for 10 minutes. DO NOT remove the lid. No peeking, no stirring.
- Turn off the heat. DO NOT remove the lid yet and leave the pot on the same burner. Let the rice rest for 10 minutes so it finishes cooking in residual heat.
- After the resting time, remove the lid, plate the rice using a flat, wide utensil like a rice paddle.
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