Ingredients

• 450 g / 2.25 cups - basmati rice
• 800 ml - coconut milk
• 1 - medium onion, sliced
• 6 - cardamoms, ground
• 6 - cloves, ground
• 4 - peppercorns, ground
• 3 tbsp - butter or margarine
• 2 tbsp - oil
• 1 - sprig curry leaves
• 1/2 stem - lemon grass, cut into 2 cm
• 1/2" cinnamon stick
• 1/2 tsp - turmeric
• 2 tsp - salt

How to Make Yellow Rice

• Wash the rice and soak.
• Drain the rice and set aside.
• Slice the onions and grind the cardamoms, cloves and peppercorn together.
• Heat the oil /margarine, then fry the onions, curry leaves and lemon grass.
• Fry until onions are browned.
• Then add rice and stir fry for a further 3 minutes.
• Pour in the coconut milk, cardamoms, cloves, peppercorn, salt, cinnamon and turmeric and bring to the boil.
• You may need to add an additional 1 cup water if mixture is too stiff (thick).
• Cook over a high heat for approx. 5 minutes, then reduce heat.
• Cover pan and simmer until the rice is cooked.
• Cover with a tight-fitting lid or foil.
• Pop into an oven at 250 F for 5-7 minutes, then fluff up and serve.