Description
This Indian Saffron Yellow Rice Pilaf is based off a yellow rice pilaf I used to enjoy as a child. This yellow rice is buttery, slightly creamy and goes perfectly with curries or Vegan Butter Chicken. The distinctive yellow color comes from the saffron powder and pinch of tumeric used when cooking the rice.
Ingredients
Scale
- 1 medium white onion, finely chopped
- 2 cloves garlic, minced
- 3/4 tsp saffron powder
- 1/2 tsp tumeric powder
- 1/4 tsp cinnamon
- 1 1/2 cups basmati rice
- 1/2 cup red lentils
- 1/2 cup coconut milk*
- 3 1/2 – 4 cups vegetable broth
- 1/2 cup frozen green peas
Garnish
- Fresh Cilantro
- Green Onion
Instructions
- Over medium high heat, in a large pot, saute onions and garlic in a 1/4 cup of vegetable broth until the onions are soft. Add the spices (saffron powder, tumeric and cinnamon) with 1/4 cup of vegetable broth to the pot. Stir and simmer for 1 minute until the spices are fragrant.
- Stir in the rice and red lentils. Stir, allowing the vegetable broth to dissolve and slightly brown the rice for a minute or so in the hot pot.
- Add the coconut milk, additional vegetable broth (3 cups), cover and bring to a simmer over low heat for 10 – 15 minutes until the rice and lentils are cooked. Add a splash more vegetable broth or water if necessary.
- Stir in the green peas, stir, cover and leave the rice to sit for 3 minutes. Fluff the rice with a fork. Garnish with fresh cilantro and green onion.
Notes
1) For a coconut-free version (or if you just don’t have coconut milk on hand) soak 1/4 cup raw cashews in hot water for 30 minutes. Drain and blend until creamy with 1/2 cup of water. I like this recipe equally both ways!
2) If using fresh green peas, add them in halfway through cooking the rice, allowing them to cook with the rice.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Side
- Cuisine: Indian