Sweet Yellow Rice Food

MEETHE CHAWAL RECIPE

Steps:

• Rinse basmati rice in water for 3-4 times and soak it in water for 20-minutes. Boil rice with 2 cups water in a pan over medium flame until almost cooked (90% cooked) but not mushy for approx. 8-10 minutes. The time required to cook rice may vary among rice brands and age of the rice.
• Transfer it to colander and drain water completely. Keep them aside until required.
• Take a heavy based pan with lid. Add ghee and heat it over low flame. Add cinnamon, cloves and green cardamom, sauté for 30-40 seconds.
• Add sugar and 1/4 cup water. Stir and cook for a minute.
• Add dissolved saffron mixture and cardamom powder.
• Stir and cook until sugar dissolves for approx. 1-2 minutes.
• After sugar dissolves, bring mixture to a boil over medium flame. It will take around a minute. When it starts boiling, add cooked rice.
• Mix gently until each rice grain is coated with sugar-saffron mixture and there are no lumps of white rice.
• Reduce flame to low and cover it with a lid (or a plate). Cook until almost all moisture is evaporated, for approx. 5-6 minutes.
• Turn off flame and let it stand for 7-8 minutes. Remove the lid and add almonds, cashew nuts, raisins and pistachios. Mix well and transfer sweetened yellow rice to serving bowl.

MEETHE CHAWAL RECIPE - HOW TO MAKE SWEET RICE

Steps:

• Add 4 cups of water to soaked rice. Also add food color/turmeric powder, and cook the rice till 90 percent cooked. Drain water and rest the rice in a colander.
• Heat ghee in a heavy bottomed pan. Add bay leaves and then cloves. Keep the flame low. Add cashew nuts and fry . After a minute add resins and any other dry fruit or nut you want to add. Fry till nuts turn golden. Take out few fried nuts and resins and keep aside.
• Add rice to the pan. Then add sugar and saffron water and mix well. After that add cardamom powder and stir.
• Cover the rice and cook for 2-3 minutes on low flame. Open the lid. You will notice that sugar has melted. Stir and cover the lid once again. Switch off the gas and allow the rice to rest for 15 minutes. You will notice that rice would have soaked all the extra water.
• Serve hot garnished with fried nuts and resins.

YELLOW RICE

Steps:

• In a medium saucepan, heat the turmeric, cumin, and cinnamon over low heat until fragrant, stirring, about 30 seconds. Add the water, salt, and butter and bring to a boil. Add the rice and stir well. Cover and reduce heat to a bare simmer. Cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes.
• Remove from the heat and let sit, covered, without stirring, for 10 minutes. Fluff with a fork, add scallions, and serve.

SWEET YELLOW RICE

Steps:

• Rinse rice well; soak it in cold water for about 30 minutes and drain.
• In a large, heavy skillet bring plenty of water to boil. Add washed rice, cardamom seeds and yellow color, bring it back to boil, reduce heat and cook for about 12-15 minutes until the rice are almost cooked, Drain and keep aside.
• Heat oil in a heavy saucepan; add cloves and cardamom seeds. Stirring all the time, fry them for a couple of minutes. Add sugar and water. Bring to boil and simmer for few minutes or until sugar is dissolved.
• Add rice, Stir gently, cook for 3-5 minutes on medium heat. Add almond, raisins, pistachio nuts and milk.
• Stir gently and cover with a tight fitting lid. Reduce heat and cook for 12-15 minutes or until all the moisture has evaporated.
• Transfer to a serving dish and decorate with silver leaf, if desired.

CUBAN BAKED CHICKEN WITH SWEET PEPPERS AND YELLOW RICE

Steps:

• Preheat the oven to 375 degrees F. Pat the chicken dry and season with salt and pepper. Melt the butter with the oil in a large deep skillet, with a lid over medium-high heat. Add the chicken, skin-side down, and cook until well browned, about 6 minutes. Turn chicken and cook until other side browns lightly, about 2 minutes more. Transfer chicken to a plate. Pour off all but 2 tablespoons fat.
• Add the onion to the skillet and cook, stirring often, until soft, 3 to 5 minutes. Add the garlic and cook 1 minute longer. Add the peppers and cook, stirring, until softened, about 3 minutes. Stir in the turmeric, cumin, rice, and 1/4 teaspoon salt and stir until the rice is coated. Pour in the broth, stir to distribute the rice evenly. Increase the heat to high and boil until liquid begins to be absorbed into the rice, about 2 minutes. Nestle the chicken in the rice. Cover and transfer the pan to the oven and bake until the rice is tender and chicken cooks through, about 25 minutes.
• Remove the cover, fluff the rice and stir in the peas. Cover and let sit to warm the peas, about 5 minutes. Season with additional salt and pepper. Serve.

CUBAN-STYLE YELLOW RICE

Steps:

• Place the rice in a sieve and rinse under cold water until the water runs clear. Shake sieve to remove excess water from rice.
• Place rice in a large saucepan with a tightly fitting lid and add water. Stir in the onion, salt, annatto powder, paprika, and pepper. Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer. After cooking for 10 minutes, gently stir the peas into the rice. Cook until all the water is evaporated and the rice is tender, 15 to 20 minutes longer. Serve garnished with pimento slices.

SWEET PINEAPPLE YELLOW RICE

Steps:

• Boil rice with turmeric until al dente.
• Combine sugar, water and saffron. Boil until it forms a sticky syrup. Add lemon. Heat ghee with cinnamon.
• Add pineapple and syrup.
• Add rice and toss well. Simmer on medium heat for 10 minutes.
• Reduce heat and simmer on low until slightly moist.

SOUTH AFRICAN YELLOW RICE

Steps:

• In a saucepan, combine the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water. Bring to a boil uncovered. When it comes to a boil, reduce the heat to low, cover and let it simmer for 20 to 30 minutes, or until rice is fluffy and water has been absorbed. Remove from the heat and fluff with a fork. Keep warm until serving time.

YELLOW RICE

Steps:

• Put all the ingredients in a large pan with 1 tsp salt and 500ml water, then heat until boiling and the butter has melted.
• Stir, cover and leave to simmer for 6 mins. Take off the heat and leave, still covered, for 5 mins. Fluff up and tip into a warm bowl to serve.