Best Emirati Yellow Rice Recipes

HALAL CART-STYLE YELLOW RICE

Halal Cart-Style Yellow Rice image

This rice gets its golden color from turmeric and rich flavor from cumin. Turmeric can be strong, so be sure not to overuse it. The rice is the perfect side dish for Halal cart chicken, lamb or just about any type of kabob.

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 cups basmati rice
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 1/2 teaspoons ground turmeric
1 teaspoon ground cumin
Kosher salt
1 1/2 cups chicken broth
Chopped fresh parsley leaves, for serving

Steps:

Rinse the rice a few times until the water runs clean.
Heat the olive oil in a 3-quart saucepan over medium heat. Add the onions and sauté, stirring occasionally, until translucent and a bit golden, about 5 minutes. Add the rice, turmeric, cumin and 1 teaspoon salt and stir to combine. Add the chicken broth and 2 cups water and turn the heat to medium high.
Bring the liquid to a boil, then lower the heat to medium. Cover the pan and cook until the liquid is absorbed and the rice is tender, 15 to 20 minutes. Remove from the heat and let sit for 5 minutes so it can finish steaming. Fluff with a fork before serving.

EMIRATI YELLOW RICE

Emirati Yellow Rice image

Use Recipe #418911 for the chicken stock to be authentic. It includes turmeric to make the rice yellow. Modified from http://emiraticankitchen.wordpress.com.

Provided by UmmBinat

Categories White Rice

Time 1h8m

Yield 3 , 3 serving(s)

Number Of Ingredients 4

Ingredients

1 cup white basmati rice
1 pinch saffron
4 -5 cups chicken stock, with a little water added if need be (Please use Emirati Style Yellow Chicken Stock to be authentic It includes turmeric to make the rice yellow)
oil, to grease pan

Steps:

Gently wash the rice in three changes of water. Let the rice soak in water for at least 30 minutes.
Preheat oven to 250°F.
Put stock into a large pot with saffron.
Bring to a boil.
Drain the rice and add to the boiling stock. Stir once or twice very gently.
Let boil for 8 minutes and strain the rice.
Put rice in a greased pan and cover with aluminum foil and place in the oven 30 minutes or until ready to eat up to 1 hour 1/2.
You may use the remaining stock in Recipe #388925.

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