Thursday, September 1, 2005

Turmeric Rice - Peelay Chaaval

Turmeric Rice – Peelay Chaaval
From Madhur Jaffrey’s Indian Cookery
Prep time: 5 minutes
Soak time: 30 minutes
cook time: 35 minutes

15 oz/450ml basmati rice
2 pints/1.2 l plus 1 pint/600ml water
1 tsp salt
¾ tsp ground turmeric
3-4 whole cloves
1” cinnamon stick
3 bay leaves
3 tbsp butter or ghee (Indian clarified butter) cut into small pats


1. Put rice in a large bowl and rinse several times, until the water is clear. Drain and pour 2 pints/1.2 litres fresh water over the rice and let it soak for 30 minutes. Drain rice in a sieve.

2. In a large heavy-bottomed pot, combine the rice, 1pint/600ml fresh water, salt, turmeric, cloves, cinnamon and bay leaves. Bring to a boil.

3. Cover and reduce the heat to very low. Cook for 25 minutes without lifting the lid. Turn off the heat and let the pot rest (still covered) for another 10 minutes.

4. Add the pats of butter to the rice and gently mix with a fork.

5. Remove the whole spices before serving.

This is a great rice to accompany any grilled meat, fish or chicken dish.

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Sportsgirl said...

I know you posted this ages ago, but I really enjoyed this recipe and the Rogan Josh. Thank you for posting them.

Ruth Daniels said...

It is a delicious recipe, and a perfect reason I started this blog so long ago was a) to remind myself of great recipes & b) to share them with others.