One of my favorite rice dishes is a curried yellow rice. It is perfect paired with a saucey dish like lamb shanks or chicken karahi. This is a super simple recipe that is packed with flavor, and is gorgeous in color!

Ingredients and Substitutions:

  • Basmati Rice – basmati is a great long grain rice that is great for a rice pilaf. You can also use jasmine rice here or another long grain white rice.
  • Ghee – I love using ghee as the cooking fat for this dish because the flavors compliment the curry, ginger and garlic. If you do not like ghee you can use whole butter, olive oil, or fat of your choice.
  • Garlic and Ginger – these are the main flavoring components besides the curry powder in this dish. The ginger can be strong, so if you aren’t a ginger fan, you can omit!
  • Curry Powder – I love using a yellow curry powder here. If you do not like curry, I would use turmeric instead for the yellow color.
  • Cinnamon Stick – the 1 cinnamon stick in this recipe is very mild in flavor. It compliments the curry and ginger extremely well and is a nice undernote.
  • Chicken Stock – I love using stock in this recipe because it is more flavorful. You can use any stock here, whether it is beef or vegetable stock. If you don’t have any of these, use water that has been seasoned with salt.
@kellyscleankitchen

How to make yellow curried rice pilaf #rice #ricepilaf #yellowrice #cooking

♬ La vie en rose (Cover Edith Piaf) – 田东昱
  • SERVINGS:  4
  • PREP TIME: 5 Mins
  • COOK TIME: 20 Mins
  • TOTAL TIME: 25 Min

This recipe is great with braised lamb shanks!

Ingredients:

  • 1 cup basmati rice
  • 1.5 cups chicken stock
  • 1 tbsp ghee
  • 1/4 inch ginger, minced
  • 4 garlic cloves, minced
  • 2 tsp curry powder
  • 1 cinnamon stick
  • 1/2 tsp salt

Preparation:

STEP 1.

Preheat the oven to 350*F.

Add the basmati rice to a fine mesh strainer and rinse under water until the water runs clear. Set aside.

STEP 2.

In a pot separate from the pot you will be cooking your rice in, heat up the stock until it is simmering and turn off the heat.

STEP 3.

While the stock is heating up, ion an oven safe pot over medium heat, add ghee. Saute the ginger and garlic for 1-2 minutes until fragrant. Add the curry powder and cinnamon stick and toast another 1-2 minutes until fragrant. Add the rice and stir it until it is yellow and coated.

STEP 4.

Stir in the hot chicken stock and bring it up to a simmer. Top the pot with a lid and transfer to the oven for 18 minutes. After 18 minutes, remove it from the oven and let it sit covered on the countertop for 3 minutes.

STEP 5.

After the three minutes remove the lid and fluff the rice with a fork. Serve and enjoy!

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