Indian Spiced Rice


One of our standard recipes. Served often with Greg’s Chick Peas.

1 c basmati rice
2 T olive oil
1/2 t turmeric
1/4 t asafoetida
2 c water
1/2 t salt
pinch of saffron

Wash and drain the rice. Heat olive oil in a saucepan over medium heat, then add rice, turmeric and asafoetida. Cook, stirring frequently until the rice is a little toasted and fragrant. Add 2 cups water, salt and saffron and stir. Lower heat and simmer, partially covered, until all the water is absorbed.

Recipe by Deb Fahy

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One response to “Indian Spiced Rice

  1. Pingback: Greg’s Chick Peas | Fahy Family Recipes

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