Coconut Yellow Rice


2 Cups Basmati or Jasmine Rice

1 tsp Turmeric Powder

1 Can (425ml) Coconut Milk

4 Tbsp. Ghee or Clarified Butter

2.5 Cups Hot water



1/2 medium onion-minced fine (optional)

2 Seeds Garlic – minced fine (optional)

2 sticks Cinnamon

6 cloves

6 Pepper Corns

1 Cinnamon or Bay leaf

4 pods Cardamom

2.5 tbsp. Ghee

3 tbsp. fresh desiccated coconut (optional)

¾ tsp salt


A bunch coriander leaves- chopped (optional)


Wash the rice a few times and drain. Heat a vessel or deep pan. Add 2.5 tbsp. of ghee and when hot add the cinnamon, cloves, pepper corns, bay leaf and cardamom. Fry for half a minute. Add the turmeric powder and rice. Fry slightly. Add the desiccated coconut and fry for some more time (a minute).

Add the coconut milk, Hot water and salt. Mix well, close with lid and cook on slow fire. Check a couple of times if water is dry or rice is touching the bottom of vessel. Add more hot water if required. When ¾ cooked add the remaining Ghee or Clarified butter and mix well. Add the coriander leaves, mix and put off the flame. Place a cloth or perforated (colander) vessel on top, so that the heat is retained while the excess moisture evaporates. After 5 minutes check if the water has evaporated and rice is dry. Fluff the rice lightly with a fork if required. Serve.


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