Ingredients
For the Garnish
- Oil (for frying)
- 1 Cup Onion, thinly sliced
- Handful of raisins (for frying)
For the Rice
- 100g Ghee
- 10 to 15 Shallots, sliced
- 1 Tbsp Ginger and garlic paste
- Pandan leaves (Rampe), a few pieces
- Curry leaves, a sprig
- 1 Small piece of Tomato
- 5 Cardamom pods
- 3 Cloves
- 2 pieces Cinnamon
- Few pieces Star Anise
- 1 Tsp Peppercorns
- Salt, to taste
- 1 ½ Tsp Turmeric powder
- 4 Cups Rice (rinsed and drained thoroughly)
- 4 Cups Coconut Milk (Medium Thick)
- 4 Cups Coconut Milk (Thin)
- Extra Pandan and Curry leaves (for the rice cooker)
Instructions
- Fry the Garnish: Heat oil in a pan over medium heat. Fry the sliced onions until golden brown and crispy. Remove and drain on paper towels. Briefly fry the raisins until plump, then set aside.
- Sauté Aromatics: In a separate pan, melt the 100g of ghee over medium heat. Add the sliced shallots and stir. Add the ginger-garlic paste, pandan leaves, curry leaves, and the small piece of tomato.
- Bloom Spices: Add the cardamom, cloves, cinnamon, star anise, and peppercorns. Stir well until highly fragrant.
- Toast the Rice: Stir in salt to taste and the turmeric powder. Add the rinsed, drained rice. Stir continuously until every grain is evenly coated in the spiced ghee. Remove from heat.
- Cook:Transfer the rice mixture to a Rice Cooker. Pour in the 4 cups of medium-thick coconut milk and 4 cups of thin coconut milk. Give it a good stir.
- Add Final Herbs: Lay a few extra fresh pandan and curry leaves on top of the liquid. Turn the rice cooker on and cook until done.
- Serve: Fluff gently with a fork, transfer to a dish, and garnish generously with the fried onions and fried raisins.
Notes
👨🍳 Pro Chef Tips & Extra Notes
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The Rice Rinse: Always rinse your rice 3 to 4 times under cold water until the water runs clear. This removes excess surface starch, preventing your Yellow Rice from turning into a sticky clump.
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Coconut Milk Hack: If you are using canned coconut milk and don’t have “thin” and “thick”, just use 2 cans of regular full-fat coconut milk and dilute the rest with water to reach your total 8-cup liquid requirement.
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Drain Well: Make sure your rice is thoroughly drained before adding it to the ghee. If it’s too wet, it will steam instead of fry in the pan.
- Prep Time: 15 mins
- Cook Time: 25 mins