There are only two kinds of rice I enjoy eating, Thai Fried Rice and Indian Yellow fried rice, just scrumptious. If I can eat rice as my main meal and be satisfied that is how I know it is good, unlike plain white rice, Mexican or Chinese rice where it needs to accompany some other dish in order to enjoy it. I’m just not a fan of a plate full of food, your main dish needs to be so good that you don’t need a side dish, and rice usually is never a main meal, that is until I found a very tasty Yellow Fried Rice from Manjula’s Kitchen, I’m so excited to have found this blog, there are so many recipes I’m excited about trying in the future.
- 1 cup basmati rice
- 1/2 cup green peas
- 2 cups water
- 3 tablespoons oil
- Pinch of asafetida (hing)
- 1 teaspoon cumin seed (jeera)
- 1 teaspoon mustard seed (rai)
- 4 whole red chilies (sabut lal mirch)
- 2 bay leaves (tajpat)
- About 1inch piece of cinnamon stick (dal chini)
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- Wash rice gently and soak it for at least 15 minutes prior to cooking.
- After cooking rice expands to about three times in volume, so be sure to use the proper size pan.
- Drain the rice and put into the saucepan. Add the water, green peas, 1 teaspoon of oil, and salt, bring to a boil and turn the heat to low, and cover the pan.
- Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
- Heat the oil in a frying pan on medium high. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add asafetida, cumin seeds, and mustard seeds.
- After the seeds crack, add red chilies, bay leaves, and cinnamon stick and stir-fry for few seconds.
- Add rice, turmeric, and cayenne pepper to the spices in frying pan. Mix it gently.
- Stir-fry for about 5 to 6 minutes.
- Serve hot with soup, dal or yogurt.