Yellow Rice

Demonstrated by: Roy & Lucky Wickramaratna. 
Featured in We Love to Cook! on March 1, 1997.



Yellow Rice

  • 2 tablespoons salad oil
  • 1 sprig curry leaves or 2 bay leaves
  • 1 large onion, chopped
  • 3 cloves garlic, crushed
  • 3 whole cloves
  • 3 cardamom pods, crushed
  • 1-inch stick cinnamon
  • 5 cups long grain rice
  • 1 teaspoon turmeric
  • 2 cans (14 1/2 oz size) beef broth
  • 2 cans (14 1/2 oz size) chicken broth
  • Salt to taste


  1. In a large skillet, heat oil.
  2. Add curry leaves or bay leaves, onion, and garlic; cook until onion is lightly browned.
  3. Add cloves, cardamom pods, and cinnamon; cook for 2 to 3 more minutes.
  4. Add rice and turmeric; continue cooking, stirring frequently, until rice is well coated with oil.
  5. Put rice into a rice cooker, add the broths and salt; cook until done.
  6. Grease a large mold.
  7. Remove bay leaves, cloves, cardamom, and cinnamon from rice; pack the rice into the prepared mold.
  8. Unmold onto a serving platter.

Makes 10 servings.


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