Yellow rice
1/4 teaspoon turmeric
2 tablespoons ghee (or use clarified ghee)
1/2 onion (finely chopped)
3 cloves
6 cardamom pods bruised
6 peppercorns
1 sprig curry leaves
2 cups liquid (½ cup coconut cream & 1½ cups water)
1 teaspoon salt
Garnishing
2 tablespoons ghee
10g cashew nuts
10 grams sultanas
Method
1. Wash and drain rice. Mix rice with turmeric and set aside.
2. Heat ghee in a large saucepan. Add the chopped onions and fry until caramalised.
3. Add the cloves, cardamom pods, pepper corns and curry leaves, stir and add the drained rice and fry for about 1 minute, stirring constantly so that the rice does not stick to the bottom of the pan.
4. Mix the coconut cream and the water and add the mixed liquid to the rice and stir well.
5. Add salt and cook on high heat until rice begins to boil. Once rice begins to boil turn heat down to very low and cover with lid.
6. When all the moisture has evaporated, the spices will rise to the top. Remove spices and stir slightly with a fork. Dish the rice onto a serving dish.
7. Fry cashew nuts and sultanas in the ghee and sprinkle on top of the served rice.
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