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–+ servings

decorative basmati rice

Plain, simple rice, chawal, with a touch of colour.
a bowl of cooked basmati rice, with some yellow rice decoration
prepare: 5 minutes
cook: 25 minutes
soak: 30 minutes
total time: 1 hour
difficulty: moderate
yield: 4 servings
calories: 365 kcal
diet: gluten free, vegan, vegetarian
cuisine: hyderabadi, Indian

equipment

  • wide pan with lid

ingredients

instructions

  • Rinse the rice thoroughly with several changes of water to remove any excess starch.
  • Put the rice in a bowl, cover with luke-warm water, and soak for 30 minutes.
  • Drain the rice and put it into the pan. Add the water and salt. Bring to a boil over medium-high heat, uncovered.
  • When the water starts boiling, reduce the heat to very low. Cover and cook for 15 minutes, or until rice is tender. Do not open the pan during cooking or the steam will escape.
  • Mix the turmeric and water in a cup, then add a handful of the rice from the pan. Mix well and add back into the pot. Gently fluff the rice with a fork and cover the pan with a tea towel. Replace the lid and allow to rest for a further ten minutes before serving.

to serve

  • Gently fluff the rice with a fork to distribute the colour and serve directly from the pan

notes

  • 400g of uncooked rice is approximately 2 cups.
  • The ratio of water to rice, in volume, is 1½ cups of water to 1 cup of rice. This assumes you have soaked the rice before cooking.
  • The cooking time will vary slightly depending on the age and quality of the rice you use.
  • You must be confident with this dish and not open the pan to check progress, or the steam and heat will escape from the pan.

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nutrition

Serving: 250 g | Calories: 365 kcal | Carbohydrates: 80 g | Protein: 7 g | Fat: 0 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 586 mg | Potassium: 115 mg | Fiber: 1 g | Sugar: 0 g | Calcium: 28 mg | Iron: 0.9 mg