Aromatic Turmeric Rice
Give a twist to the everyday rice with this exotic preparation.
Chef Gautam Mehrishi`s Aromatic Turmeric Rice Recipe
Cuisine

- Indian

Serves

- 2

Cooking Time

-20-25 Min

Type

- accompaniment

Difficulty

- Medium

Preparation Time

- 15 Min

INGREDIENTS

  • 3 lemon grass stalks
  • 4 to 5 basil leaves
  • 3 cups rice soaked
  • 2 to 3 tsp sesame oil
  • 7 red chillies
  • 6 green chillies
  • 1 Cucumber
  • 1 red capsicum
  • 1 yellow capsicum
  • 1 tsp poppy seeds
  • 1 tsp clarified butter
  • 1 tsp cloves
  • 1 tsp turmeric powder
  • 1 cup coconut milk banana leaf
  • sliced Cucumber
  • Sesame oil

HOW TO PREPARE AROMATIC TURMERIC RICE

  1. 1

    Heat water in a deep pot and place a bamboo steamer over it.
  2. 2

    Place a banana leaf inside the steamer.
  3. 3

    Grease the leaf with some sesame oil.
  4. 4

    Close the lid and steam it.
  5. 5

    Slightly crush the lemon grass and place it in the steamer.
  6. 6

    Spread some basil leaves in the steamer.
  7. 7

    Add the soaked rice to the steamer.
  8. 8

    Close the lid and steam till the rice is half cooked.
  9. 9

    Quarter the cucumber and halve each piece.
  10. 10

    Heat sesame oil in a pan.
  11. 11

    Add red and green chillies to it.
  12. 12

    Fry the chillies till their colour changes and set aside.
  13. 13

    To the same oil, add the diced pieces of red and yellow capsicum and sauté them.
  14. 14

    Add poppy seeds and clarified butter mix well and set aside.
  15. 15

    Retain the oil with poppy seeds.
  16. 16

    Add cloves turmeric powder, coconut milk to it.
  17. 17

    Let it boil a bit.
  18. 18

    Add the half cooked rice to the pan.
  19. 19

    Fold and mix the rice properly.
  20. 20

    In the serving plate, arrange the cucumber slices.
  21. 21

    Place the quartered cucumber and stir fired capsicums and chillies in banana leaf squares and place them in the plate.
  22. 22

    Arrange the turmeric rice in the plate.
  23. 23

    Garnish with sesame oil and serve hot.

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