This wonderful rice dish is inspired from a recipe called Marathi Yellow Fried Rice, from a book called “5 Spices: Simple Indian Recipes Using Five Common Spices.” But I have simplified it by skipping the mustard seeds and Serrano chiles, and instead adding garlic, almonds and raisins. I have also made it a "spicy free" dish (in terms of heat) so as to widen its appeal (for those that tend to be "spicy shy"). Hey, you can always add some Sriracha sauce on individual servings. This is a beautiful looking dish due to the yellow color of the rice (thanks to turmeric) combined with almonds (which are off white/beige) and the cilantro which is green. I have also replaced the canola oil with ghee for a more buttery flavor. I make this dish often for potlucks and it never ceases to amaze one’s palate. It can serve a group of 12 or so, therefore feel free to halve the recipe. Bon Appetit! —Regine
Uncooked good quality Basmati rice boiled like pasta (equivalent to about 12 cups of cooked rice if you choose to use leftover rice)
Ghee (clarified butter used in many South Asian dishes, which you can find in Indian/Asian stores). If n/a, use unsalted butter
Rinse the basmati rice several times using a coliander. Put a lot of water in a pot as if you are going to boil pasta, bring water to a boil and add some salt (you want to taste the salt in the water but you don’t want it salty either). Add the rice and let cook until it is tender yet firm. Drain water and then spread the rice on a big plate and set aside to let cool for 1 hour or so.
Heat ghee, Add onions and the turmeric and fry until the onions are soft; then add the garlic and stir for about 40 seconds. Put the cooled rice into the onion mixture and mix. Taste and add salt if needed; then stir the almonds and raisins. Turn off heat, cover the pot and leave it alone for 10 minutes to allow the almonds and raisins to soften up slightly. Add the cilantro and serve.