Yellow Rice , This is a popular Sri Lankan dish, which is great to serve if you are ow to impress your dinner guests – rich in flavor and colorful on the table. One secret is that adding chopped coriander and natural yoghurt to the rice just before serving. they give a beautiful aroma, and balance the Sweet flavors of the nuts and sultanas.
Whats Needed
2 cups basmati rice
3 1/2 cups water,vegetable stock or chicken stock
1 teaspoon ground turmeric
1 teaspoon salt
2 cloves
3 cardamom pods,
crushed 6 curry leaves (or 1 bay leaf)
1 cinnamon stick
6 peppercorns
2 tablespoons ghee or butter
50 g (2 oz) raw cashews
50 g (2 oz) sultanas
1/2 cup chopped coriander (cilantro) leaves (optional)
2 tablespoons natural yoghurt (optional)
Rinse rice thoroughly with water until the water runs clear – about 2-3 minutes. Put water or stock in a pot over medium heat, add turmeric, salt, cloves, cardamom, cony leaves, cinnamon and peppercorns and bring to boil. Stir briefly and add the rice. Cover with a tight-fining lid and simmer for 20-25 minutes then remove from the heat. In a little pan on medium heat, melt the ghee or butter, add cashews and sultanas and saute until golden brown. Add the mixture to the rice and mix well.
Either serve as is or stir through coriander and yoghurt just before serving. Serves 4-6
