Yellow flavored rice(fried rice)

I mentioned about yellow rice in my chicken gravy post. This is a hit combination at our home. The normal white rice does not go well with the gravy, so aayi always makes the flavored rice. We call this rice as ‘fried rice’. This rice does not have anything which makes it spicy, but has a flavor due to cloves, cardamom, cinnamon and onions. Aayi had to make chapathi for my brother and this rice for me whenever she prepared the chicken gravy at home.

Ingredients:
Basmathi rice 1 and 1/2 cups
Onion(finely chopped) 1/2 cup
Cloves 2-3
Cardamom(whole)
2-3
Cinnamon 2″ piece
Turmeric 1/4 tea spn
Ghee 1 tbl spn
Salt

Salt is added in less quantity compared to any other dishes. This is usually of bland taste and goes very well with the highly aromatic chicken gravy.

Method:
Soak rice in water for around 30mins and drain. Spread it on a dry cloth or paper to dry.
Heat ghee and fry cloves, cinnamon and cardamom (while using whole cardamom in any dish, peel the skin a bit. Otherwise it pops up most of the times and cause serious burns). Now add onion, turmeric and fry till they turn translucent.
Add rice and fry for around 5-6 mins. Add water in 1:2(rice:water) proportion. Add salt and cook on a medium flame. When all water is absorbed, check if the rice is completely cooked, if not, add some more water. Do not mix it too much, the rice grains should not get mashed.
Serve with chicken gravy.

Serves : 3-4
Preparation time : 20mins

17 Comments for “Yellow flavored rice(fried rice)”

Aruna Pai

says:

Hi Shilpa…..I have never made this type of rice. I will follow the steps exactly mentioned by you. Also if possible can you tell me with which other veg gravies this type of rice goes well. Thanks for sharing.

Shilpa

says:

Aruna, I have never tasted this with any other gravy. But since it is made of basmathi rice and also due to all the spices, it gets a very nice aroma. So you can eat it as it is without any gravy (like ghee rice). Infact when I prepared this back in India, one of my friend feasted only on this (she is a vegetarian and so did not eat chicken). Add 2-3 green chilies while frying onion if planning to eat it without gravy.

says:

Sounds really close to the Kerala ghee rice. THnak you for the recipe. I was trying to post comments for the past couple of days, but it somehow it was not going through. I really enjoy visiting your blog Shilpa. Thank you

says:

Hi Shilpa, this rice sounds wonderful and I will definitely give it a try soon. You’ve been making some lovely lunches, too! Thanks for adding the toll house cookies 🙂

Rajasi

says:

I like this recipe. My daughter will love it. She finds most of the Indian food spicy but still loves the flavor. I this rice is full of flavor but not so spicy. Thanks for sharing.

says:

I tried this rice. Of course didn’t refer the recipe but from memory. So also ended up adding peppercorns and jeera and didn’t peel the cardamoms!! Was saved I must say!

But the result was good!!

says:

Hi Shilpa! I tried your rice, it came out really nice with the chicken curry. Instead of water I added vegetable broth (or one can add chicken broth as well) and it added an extra yet mild flavor to the rice. Thank you for sharing your recipes with us.

leena

says:

Can we use a rice steamer? I Don’t make rice without the steamer otherwise the rice gets sticky,mashed or burned lol

Shilpa: Leena, use whatever you are comfortable with. Just keep in mind, the rice should should not stick to each other.

sk

says:

We call this ghee rice.My mom doesn’t add turmeric to this.Tastes great with chicken curry and for vegetarians with potato curry.

Mark

says:

Hello,
I tried this recipe and it is really good. You could also cook the rice in a easier way. (I always make my pulao this way… learnt from my sister in Australia)
Wash the rice, soak it for 30 min. Fry your onions, Cinnamon, Turmeric, Cloves..or whatever else the recipe suggests, add 1:2 proportion of water, let it come to a boil then reduce heat to very low, cover with a lid and cook for 10 mins, switch the heat off (Do not open the lid) and leave covered for another 10 min. open and stir gently with a big fork to seperate the grains. cooks perfectly.

Madhu kumar

says:

Dear Sir/Madam,
Hello, My name is Madhu. I’m basically from coorg, working in Canada for “Fairmont hotel & resorts”. I thought to give some special to dish for my guest. I was looking for it. Guest’s are so happy.
Thank you so much for your effort to make this menu.
Regards,
Madhu.

Anup

says:

Hey great recipe. Both coorgi chicken and flavoured rice took less than 2hrs to prepare. While preparing see to it that the gravy is ample and sufficient enough for the rice as the rice is bland. The combination makes the recipe tasty. The coconut has to ground extra fine so the hosts don’t end up feeling the pieces of coconut while digging in into the dish.

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