Indian Turmeric Rice Recipe by 美國稻米
This recipe is translated from Cookpad Taiwan. See original: 印度薑黃飯 Cooking Instructions 60 minutes 1 Make the Biryani spice mix: Crush equal weights of star anise, cloves, bay leaf, black pepper, cinnamon, coriander seeds, cumin, dried chili, and turmeric using a mortar and pestle, or use a grinder if you don't have a mortar and pestle. 2 Heat a pan and add oil, then stir-fry the chicken, turmeric powder, and chili powder. 3 Add the sliced tomato, cilantro, and mint, then add 2 teaspoons of Biryani spice mix and cook until the tomato becomes mushy. 4 During cooking, add a little water to prevent burning. Spread the rice evenly over the sauce base and add hot sauce. 5 Cover with a lid and simmer on low heat for 5 minutes. Uncover and gently stir before serving. 1 Make the Biryani spice mix: Crush equal weights of star anise, cloves, bay leaf, black pepper, cinnamon, coriander seeds, cumin, dried chili, and turmeric using a mortar and pestle, or use a grinder if you don't have a mortar and pestle. 1 Make the Biryani spice mix: Crush equal weights of star anise, cloves, bay leaf, black pepper, cinnamon, coriander seeds, cumin, dried chili, and turmeric using a mortar and pestle, or use a grinder if you don't have a mortar and pestle. 2 Heat a pan and add oil, then stir-fry the chicken, turmeric powder, and chili powder. 2 Heat a pan and add oil, then stir-fry the chicken, turmeric powder, and chili powder. 3 Add the sliced tomato, cilantro, and mint, then add 2 teaspoons of Biryani spice mix and cook until the tomato becomes mushy. 3 Add the sliced tomato, cilantro, and mint, then add 2 teaspoons of Biryani spice mix and cook until the tomato becomes mushy. 4 During cooking, add a little water to prevent burning. Spread the rice evenly over the sauce base and add hot sauce. 4 During cooking, add a little water to prevent burning. Spread the rice evenly over the sauce base and add hot sauce. 5 Cover with a lid and simmer on low heat for 5 minutes. Uncover and gently stir before serving. 5 Cover with a lid and simmer on low heat for 5 minutes. Uncover and gently stir before serving. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls St. Louis "inspired" pork steaks, BBQ sauce, and potatoes California Farm Thin Butter Cookies Fry chicken in air fryer Unstuffed Pepper Soup Baked Chicken St. Louis "inspired" pork steaks, BBQ sauce, and potatoes California Farm Thin Butter Cookies Fry chicken in air fryer Unstuffed Pepper Soup Baked Chicken Spiced Pork & Feta Cheese Stuffed Flatbreads Stuffed besan chhila Tatte Idli St. Louis "inspired" pork steaks, BBQ sauce, and potatoes Bread Stuffed Omlette શીર્ષક - ચોળી નું શાક Stuffed Paneer Bhurji Paratha !! Hot and sour soup Mutton yakhni soup Buttery American corn bhel Spiced Pork & Feta Cheese Stuffed Flatbreads Stuffed besan chhila Tatte Idli St. Louis "inspired" pork steaks, BBQ sauce, and potatoes Bread Stuffed Omlette શીર્ષક - ચોળી નું શાક Stuffed Paneer Bhurji Paratha !! Hot and sour soup Mutton yakhni soup Buttery American corn bhel