Indian Yellow Rice

This simple rice dish is a delightful compliment to any meal. It has a delicate and distinctive flavor. I included it on the menu with tonight's spicy chickpeas in a tangy tomato glaze. If you don't have ajwain seeds, add a few extra cumin seeds and a dash of dried thyme.

Indian Yellow Rice

Recipe by Lisa Turner Cuisine: Indian Published on March 28, 2007 Simple, fragrant and delicate basmati rice with gentle Indian seasonings Preparation: 10 minutes Cooking time: 20 to 25 minutes Print this recipe Ingredients: 1 cup white basmati rice 2 cups water 2 tablespoons ghee or butter and oil 1 1/2 teaspoons cumin seeds 1/4 teaspoon ajwain seeds 6 whole cloves 1 1/2-inch piece cinnamon stick 1 teaspoon sea salt 1/2 teaspoon fresh ground pepper 1/2 teaspoon ground turmeric 3 tablespoons fresh parsley or cilantro, chopped Instructions: Rinse the rice under cold running water. Transfer to a bowl, add the water, and soak for 20 to 30 minutes. Drain, saving the soaking liquid, and set aside in the strainer for 30 minutes to an hour to let the grains dry. Heat the ghee or butter and oil in a medium saucepan over medium heat. When hot, add the cumin seeds, ajwain seeds, cloves, and cinnamon, and stir for 2 to 3 minutes or until the cumin seeds turn brown. Pour in the rice and stir for a minute to coat the grains with oil. Add the reserved soaking liquid, salt, pepper, turmeric, and chopped herbs. Increase the heat and bring the water to a full boil. Immediately reduce the heat to low and cover. Simmer for 15 to 20 minutes or until the liquid is absorbed. Remove from the heat and let sit undisturbed for 5 minutes. Discard the cinnamon stick and the cloves, fluff with a fork, and serve hot. Makes 4 servings