Aromatic Spiced Yellow Rice is a feast of colors and flavors, a side dish to match your favorite main dinner attraction. My advice? Bring your biggest pot because it surely won’t last long😁.
The Aromatic Spiced Yellow Rice is fluffy, fragrant, and certainly delicious. The ingredients are easily found, the preparation time is as quick as lighting, and the overall taste is a crowd-pleaser. No grumpy faces around the dinner table on your watch.
This Middle Eastern recipe is the perfect match for any chicken or meat dish. It will decorate your table with colors and fill your tummy with deliciousness. I can’t wait to share it with you!
It’s Irresistibly Tasty
What Makes Yellow Rice So Good?
We all know time is the ultimate luxury; therefore, everything that makes our life easier is more than welcome. Let’s be honest here, we want to enjoy our food without spending an eternity in the kitchen and this recipe is a time saver.
Aromatic Spiced Yellow Rice is a low-budget meal that looks and tastes superb.
The taste is fantastic, the spices make it mouthwatering and original, and the texture is light and fluffy. Trust me, those grains won’t stick together.
There is no better recipe to serve your family and friends during celebrations or gatherings than this one.
Best Ways to Eat Aromatic Spiced Yellow Rice
This Middle Eastern recipe is the perfect companion for Juicy Middle Eastern Kebabs, some Tender Grilled Steak Kebabs, a Tabbouli Salad (Tabbouleh), or any other salad of your choice.
Aromatic Spiced Yellow Rice can also be prepared with the divine Kung Pao Chicken or the magnificent Restaurant-Style Butter Chicken (cheat version).
Frequently Asked Questions
It can be stored in an airtight container in the fridge for 3 or 4 days.
Soaking the rice before cooking helps absorb the water so the cooking time will be shorter.
Washing the rice removes the excess starch, so your grains will be more separated when cooked.
Turmeric does the magic trick of coloring the rice.
Why Is it Called Yellow Rice?
Yellow rice is primarily white rice colored with spices such as turmeric or saffron while it’s getting cooked. While some people think these two spices are the same; they’re actually quite different.
Saffron comes from a flower and has a light floral taste. To get one pound of saffron, 75000 flowers have to be harvested manually.
Turmeric is a root that carries a more delicious earthy taste and gives our rice a beautiful bold yellow color.
Light and Fluffy
Tips and Tricks
Reduce the heat when the level of water reaches the surface of the rice.
If you don’t have 7 spices, feel free to use allspice.
For better results, stick to the timing suggested in the preparation.
After you remove the rice from the heat, cover it and let it steam for another 5 minutes.
Don’t uncover the saucepan or stir the rice before it’s done.
Fluff the rice with a fork before serving.
Use a ratio of 2 cups of water to 1 cup of rice. If you don’t use enough liquid, the rice won’t be evenly cooked. On the other hand, if you use too much liquid, your rice will be gloppy.
Too little liquid often results in partially cooked rice stuck to the bottom of the pot, a seemingly permanent condition. Too much liquid results in gloppy and tasteless rice.
Ingredients
Basmati rice: the heart of the recipe.
Cardamom pods: gives a piney and fruity touch.
Cinnamon stick: the sweet note of the dish.
Star anise: gives a sweet aroma.
Cloves: add perfect balance for the sweetness.
Neutral oil: to sauté the whole spices.
Salt: to taste.
Turmeric: natural ink for your rice.
Garlic powder: the perfect seasoning.
Onion powder: gives a sweet and savory flavor.
Coriander powder: for the “sweet lemon” flavor.
7 spice or allspice: to spice the recipe up.
Ground cardamom: this ingredient is optional.
Hot water: to cook our yummy rice.
Super Easy Prep
First, make sure to wash the rice and soak it for 20 minutes beforehand.
Second, add the oil to a pot on medium-high heat, then add the whole spices and sauté for a minute until fragrant.
Then, add the drained rice and the ground spices. Mix so the rice is coated with oil.
After that, add the hot water and let it boil for 3-5 minutes until the water touches the surface of the rice.
Finally, lower the heat to low for 10-20 minutes until the water is evaporated and the rice is fluffy.
Rice and Shine ⭐
Must Try Recipes:
Traditional Palestinian Musakhan Recipe
Mulukhiyah Stew (Jute Mallow Stew)
Mujadara Lentils and Spiced Rice
Middle Eastern Vermicelli Rice (Ruz Bil Shi’iriya)
Middle Eastern Spiced Baked Chicken
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube
Aromatic Spiced Yellow Rice
Ingredients
- 1 cup basmati rice
- 6-8 cardamom pods
- 1 cinnamon stick
- 1 star anise
- 4 cloves
- 2 tablespoons neutral oil
- 1 teaspoon salt
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon coriander powder
- ½-1 teaspoon 7 spice or all spice. to your taste
- ¼ teaspoon ground cardamom optional
- 2 cups hot water
Instructions
- Make sure to wash the rice and soak it for 20 minutes beforehand.
- Add the oil to a pot on medium-high heat then add the whole spices and sauté for a minute until fragrant.
- Add the drained rice and the ground spices. Mix so the rice is coated with oil.
- Add the hot water and let it boil for 3 to 5 minutes until the water touches the surface of the rice. Cover.
- Lower the heat to low for 10 to 20 minutes, until the water is evaporated and rice is fluffy.
Notes
- Reduce the heat when the level of the water reaches the surface of the rice.
- If you don’t have 7 spices, allspice works as well.
- For better results, stick to the timing suggested in the preparation.
- After you remove the rice from the heat, cover it and let it steam for another 5 minutes.
Love this rice!
I typically pair it with your shawarma. It’s so good!
This was amazing! Loved the warm spices and flavors that pulled through. Definitely a keeper and complimented dinner well 🥰
Made this recepi with a baked chicken I must say Great combo just like we eat in restaurant this girl is ma Sha Allah so good love to try all recepis in future.
Hi! Thank you so much for the recipe, can’t wait to try it for Ramadan. However, I just wanted to clarify, after you turn down the heat on the rice, when the water level reaches the surface of the rice, you are not supposed to cover it at all?
Hello, yes cover it 🙂
Love this recipe! So easy to follow and so tasty! Will always make this recipe whenever i need some rice to pair w/ my chicken/beef/fish dishes