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Recipe By: Cookin
Yellow Shwarma Rice
Ingredients
- 1 cup Basmati rice (rinsed thoroughly until the water runs clear)
- 2 cups chicken broth (or water + 1 tbsp chicken bouillon)
- 1 tbsp olive oil, butter, or ghee
- ½ tsp turmeric (adjust for color)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- Optional add-ins: 1 diced small onion, 1-2 minced garlic cloves, whole cardamom pods, or a bay leaf
- Toast the spices: Heat your oil or butter in a pot over medium heat. If using onions and garlic, sauté until soft. Add the turmeric, garlic powder, onion powder, and salt, stirring for about 30 seconds to "bloom" the spices.
- Toast the rice: Add the rinsed and drained rice to the pot. Stir constantly for 1-2 minutes to lightly toast the grains and coat them in the seasoned oil.
- Simmer: Pour in the chicken broth and bring to a rapid boil. Immediately reduce the heat to low, cover with a tight-fitting lid, and let it steam for 15 minutes.
- Rest and fluff: Turn off the heat and let the rice sit (covered) for another 10 minutes to finish steaming. Gently fluff the finished rice with a fork before serving.
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Directions
- 1 cup Basmati rice (rinsed thoroughly until the water runs clear)
- 2 cups chicken broth (or water + 1 tbsp chicken bouillon)
- 1 tbsp olive oil, butter, or ghee
- ½ tsp turmeric (adjust for color)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- Optional add-ins: 1 diced small onion, 1-2 minced garlic cloves, whole cardamom pods, or a bay leaf
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- Instructions
- Toast the spices: Heat your oil or butter in a pot over medium heat. If using onions and garlic, sauté until soft. Add the turmeric, garlic powder, onion powder, and salt, stirring for about 30 seconds to "bloom" the spices.
- Toast the rice: Add the rinsed and drained rice to the pot. Stir constantly for 1-2 minutes to lightly toast the grains and coat them in the seasoned oil.
- Simmer: Pour in the chicken broth and bring to a rapid boil. Immediately reduce the heat to low, cover with a tight-fitting lid, and let it steam for 15 minutes.
- Rest and fluff: Turn off the heat and let the rice sit (covered) for another 10 minutes to finish steaming. Gently fluff the finished rice with a fork before serving.
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