*
* Unicorn - Manchester's co-operative grocery   *
   
*
*
page finder
 
 
* * *

Aromatic Yellow Rice

Share

You may use either basmati rice or long grain rice here. Also known as Peelay Chaaval.

Serves 4—6


Ingredients

15 floz (425ml) long grain/basmati rice
1 pint of water (570ml)

1 & 1/4 tsp salt
3/4 tsp ground tumeric
3—4 whole cloves
A stick of cinnamon (2—3 cm)
3 bay leaves
3 tbls vegetable/soya margarine

Procedure

Put the rice into a bowl and rinse with water. Drain. Let the rice soak for 1/2 an hour, then drain again.

Combine the drained rice, a pint of water (570ml), salt, tumeric, cloves, cinnamon, and bay leaves in a heavy pot and bring to the boil.

Cover with a tight-fitting lid, turn heat to very, very low and cook for 25 mins. Let the pot rest, covered and undisturbed for 10 mins.

Add the small pats of margarine to the rice and mix them in gently with a fork. Remove the whole spices before serving.

Serve with the Tofu in Red Sweet Pepper sauce

Adapted from Madhur Jaffrey’s
‘The Indian cookery Classic


 

Recipes List

Beans & Pulses
Flakes, Grains & Flours
Mains
Nuts & Seeds
Salads
Sauces
Soup
Sweet Things

 

 

Search Recipe Pages

 

 
Unicorn Food Info Sheets

 

* * *
*
*
* * * * * * * * * * * * * * *
about us | produce | ethics | recipes | jobs | get in touch |  site map | home