Spicy Yellow Rice
Spicy Yellow Rice
Ingredients
- 1 1/2 cups basmati rice
- 1/2 cup oil
- 5 garlic cloves, chopped
- 3 green or red chilies, chopped
- 1 teaspoon turmeric
- 1 teaspoon salt, or to taste
- 2 tablespoons biryani masala
- 2 1/2 cups water
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Wash the basmati rice thoroughly under cold running water until the water runs clear. Place the washed rice in a bowl, cover with fresh water, and let it soak for 40 minutes to 1 hour.
⏱️ 60 min
- 2
In a large pan or pot with a lid, heat the oil over medium heat.
⏱️ 2 min
- 3
Add the chopped garlic cloves and green or red chilies to the hot oil. Sauté, stirring occasionally, until they turn golden brown and fragrant, about 2-3 minutes.
⏱️ 3 min
- 4
Stir in the turmeric, salt, and biryani masala. Cook for 30 seconds, stirring constantly, until fragrant.
⏱️ 1 min
- 5
Pour in the 2 1/2 cups of water. Bring the mixture to a rolling boil over high heat.
⏱️ 5 min
- 6
Once the water is boiling, drain the soaked rice completely and add it to the pan. Stir gently to combine.
⏱️ 1 min
- 7
Continue to cook the rice on high heat, uncovered, until most of the water has evaporated and only a small amount remains on the surface, about 5-7 minutes. You should see craters forming in the rice.
⏱️ 7 min
- 8
Reduce the heat to low, cover the pan tightly with a lid, and let the rice cook (dum) for 10-12 minutes. Do not lift the lid during this time.
⏱️ 12 min
- 9
Once cooked, turn off the heat and let the rice rest, covered, for another 5 minutes. This allows the steam to finish cooking the rice and makes it fluffy.
⏱️ 5 min
- 10
Gently fluff the rice with a fork. Garnish with fresh chopped cilantro and serve warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Yellow Rice
- 1 1/2 cups basmati rice
- 1/2 cup oil
- 5 garlic cloves, chopped
- 3 green or red chilies, chopped
- 1 teaspoon turmeric
- 1 teaspoon salt, or to taste
- 2 tablespoons biryani masala
- 2 1/2 cups water
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Wash the basmati rice thoroughly under cold running water until the water runs clear. Place the washed rice in a bowl, cover with fresh water, and let it soak for 40 minutes to 1 hour.
⏱️ 60 min - 2
In a large pan or pot with a lid, heat the oil over medium heat.
⏱️ 2 min - 3
Add the chopped garlic cloves and green or red chilies to the hot oil. Sauté, stirring occasionally, until they turn golden brown and fragrant, about 2-3 minutes.
⏱️ 3 min - 4
Stir in the turmeric, salt, and biryani masala. Cook for 30 seconds, stirring constantly, until fragrant.
⏱️ 1 min - 5
Pour in the 2 1/2 cups of water. Bring the mixture to a rolling boil over high heat.
⏱️ 5 min - 6
Once the water is boiling, drain the soaked rice completely and add it to the pan. Stir gently to combine.
⏱️ 1 min - 7
Continue to cook the rice on high heat, uncovered, until most of the water has evaporated and only a small amount remains on the surface, about 5-7 minutes. You should see craters forming in the rice.
⏱️ 7 min - 8
Reduce the heat to low, cover the pan tightly with a lid, and let the rice cook (dum) for 10-12 minutes. Do not lift the lid during this time.
⏱️ 12 min - 9
Once cooked, turn off the heat and let the rice rest, covered, for another 5 minutes. This allows the steam to finish cooking the rice and makes it fluffy.
⏱️ 5 min - 10
Gently fluff the rice with a fork. Garnish with fresh chopped cilantro and serve warm.
⏱️ 1 min