Aromatic yellow rice (Peelay chaaval)

You may use either basmati rice or long grain rice here.
Serves 4—6

15 floz (425ml) long grain/basmati rice
1 pint of water (570ml)
The rule of thumb here is to double the amount of water to the amount of rice used. A mug of rice is a generous
serving for two.

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

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