Remember the Sunday brunch when your mother whipped up something so simple, yet so delicious? Brings back nostalgia? This recipe is just the solution for your wistful cravings. It is simple, easy to prepare and you can cook this as a side dish for your favourite curries. Known as “Ja stem” in Meghalaya, this is an ethnic recipe of the indigenous Khasi tribe of Meghalaya.
The word “Ja” in the local Khasi language means rice or food and “Stem” means yellow, hence yellow rice! Ingredients for yellow rice:
Take a cooking pan or a pot and pour oil into it. Heat it until warm. Add the onion paste and sauté till it turns translucent. Next, add garlic and ginger paste and sauté for about 4 minutes.
Now add the rice and stir it with the mixture and fry for 5 minutes.
Add the Lakadong turmeric powder and stir to distribute evenly throughout the rice.
Pour about 500 ml of water into the mixture. Cover the pan and cook under medium-high heat till it comes to a boil. Turn the heat to medium and leave a small opening for steam to escape.
Continue cooking for another 15 to 20 minutes until the water is fully absorbed.
Check if the rice is soft. If not, you can add more water and continue cooking.
Once the rice is done, garnish with coriander or rosemary for aroma and slices of fresh cucumber for some crunch.
Enjoy Zizira's delicious vegan yellow rice served with fried tofu toppings or crispy fried vegetables. Bon Appetit! Do you have any recipes for making yellow rice? Please share it in the comments section below. We look forward to hearing from you.
Herbs and spices have been used and consumed for more than 2000 years now and have features such as colour, flavour and aroma. They consist of phytochemicals which are the chemicals produced by the plants through the primary or secondary source of metabolism. They play a huge role in the growth of a plant as they protect plants from pathogens. Due to this, they are also used in the preservation of foods and beverages.