SOUTH INDIAN-STYLE YELLOW RICE

South Indian-Style Yellow Rice image

Provided by Food Network Kitchen

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 12

1 cup basmati rice
1 1/2 cups vegetable stock or water
1 teaspoon ground turmeric
Kosher salt
2 tablespoon ghee, coconut oil or olive oil
1 teaspoon brown mustard seeds
1/4 cup peanuts or broken cashew nuts
1 tablespoon split white urad dal
1/2 teaspoon asafetida
1/2 teaspoon crushed red chiles
10 to 15 fresh curry leaves (see Cook's Note)
1 lemon, zested and juiced

Steps:

Wash the rice in cold water until the water is no longer cloudy, 3 or 4 times, then drain. This step is important as it removes the starch from the rice and prevents it from clumping up.
Heat the stock or water in a heavy pan with a tight-fitting lid. Add the turmeric, 1/4 teaspoon salt and the drained rice. Bring to a boil, then reduce the heat to low, cover and cook for 15 minutes. Do not disturb the rice or take a peek while it's in the middle of cooking. Turn off the heat and let it sit, covered, for another 5 to 7 minutes.
Meanwhile, heat the ghee or oil in a pan large enough to fit the rice over medium-high heat. Add the mustard seeds and let sizzle until you hear popping sounds, about 30 seconds. Add the nuts and cook until golden brown and crunchy, about 2 minutes. Lower the heat to medium and add the urad dal, asafetida, crushed red chiles and curry leaves. Be careful as the curry leaves might sputter. Cook until the urad dal turn golden brown, about 3 minutes. Gently mix in the cooked rice.
Remove from the heat and add the lemon zest and 2 tablespoons of the lemon juice. Taste and add more salt and lemon juice if needed.