Yellow rice


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Tinged with turmeric, this golden rice, Peela Bhat, is delicately spiced with a small quantity of cinnamon and cloves. The earthy taste and musky aroma of turmeric, combined with its health benefits, make this rice a wonderful, nutritious change from boiled rice, and it is the perfect accompaniment to any dish.


  • 225 g/8 oz/generous 1 cup basmati rice
  • 15 ml/1 tbsp ghee or 10ml/2 tsp butter and 10ml/2 tsp light olive oil
  • 2.5 cm/1 in piece of cinnamon stick
  • 5 cloves
  • 2.5 ml/½ tsp ground turmeric
  • 2.5 ml/½ tsp salt, or to taste


  1. Wash the rice until the water runs clear. Put it in a large bowl, cover with cold water and leave to soak for 20 minutes, then drain.

  2. Heat the ghee or butter and oil over a low heat and add the cinnamon and cloves. Sizzle for 25–30 seconds, then stir in the turmeric and rice. Stir-fry for 2 minutes.

  3. Pour 450ml/16fl oz/1 ¾ cups warm water into the pan and add the salt. Bring it to the boil and allow to boil steadily for about 2 minutes.

  4. Reduce the heat to low, cover and cook for 8 minutes. Switch off the heat and let it stand undisturbed for 20–25 minutes. Fluff up the rice with a fork and serve.

Per portion Energy 239kcal/995kJ; Protein 4.3g; Carbohydrate 45.2g, of which sugars 0g; Fat 4.2g, of which saturates 1.8g; Cholesterol 0mg; Calcium 13mg; Fibre 0g; Sodium 1mg.