Rice is eaten in India both as an accessory and as a whole meal with salad and yogurt sauce or chutney. The rice is rarely cooked straight up and down. Instead, it is seasoned and cooked in a variety of ways. This rice is especially good for chicken dishes.
Ingredients aromatic yellow rice
- 4.5 dl of basmati rice
- 2 yellow onions
- 3 cloves of garlic
- 50 g butter
- 3 whole carnations
- 1 teaspoon turmeric
- 7 dl water
- 1.5 tsp salt
- 1 bearing blade
- 1 tbsp cooking oil
How to prepare
Rinse the rice, soak it for about 20 minutes in plenty of water and then drain it thoroughly. Peel the onions. Chop one finely and slice the other thinly. Peel and finely chop the garlic.
Heat the butter in a saucepan on medium heat until it just starts to get color. Add the garlic and the chopped onion and stir, stirring, until it begins to soften without getting any color.
Add rice and turmeric and stir. Add water, salt, cloves, and bay leaves. Stir, cook, and lower the heat to the lowest possible level. Let the rice cook slowly under cover for about 20 minutes until it is soft and the water has disappeared. Pull aside and leave for another 5 minutes undercover.
Heat the oil to medium heat in a frying pan or saucepan. Fry the sliced onion until it is brown and crispy. Fluff the rice with a fork and sprinkle with the fried sliced onion just before serving.