Yellow Rice (rizza sha-outha)
Yellow rice is typically topped with slivered almonds that are either toasted or pan fried for a couple of mintues until they brown little. Some like to fry golden raisins for a couple of minutes and top the rice with those too. The rice can be eaten with salad and chicken. It is also very good topped with the Curry chicken recipe posted earlier.
In this recipe, I used yellow powder because I didn't have saffron. Yellow powder can be found at Middle eastern or Indian specialty grocery stores.
2 cups rice
3 cups Water
1 tablespoon oil
2 teaspoons salt
1/8th teaspoon egg yellow powder or a few strands of saffron
1 tablespoon rose water (optional)
Slivered almonds or golden raisins (optional)
Rinse the rice in a bowl a couple of times to remove excess starch.
Soak the rice in warm water for about 15 minutes.
Add oil, water, and salt in a pot and bring to a rolling boil.
Add yellow powder or saffron and rose water (if using) to boiling water.
Add rice to boiling water.
Bring to a rolling boil again.
Cover the pot and simmer (low heat) the rice for 10 minutes.
Turn off and let sit for a few minutes.
Fluff the rice with a fork or spatula.
Fry almonds and or raisins for a couple of minutes spread on top of rice.
7/19/2011 02:26:26 am
I add soaked yellow raisins with toasted almonds sauted in butter around the edge of the platter and in the middle I cook very small diced beef with small amount water to cover and then add byraini spice and butter once meat is tender and water is evaporated with salt and pepper (keep moist and don't overcook) and this goes in the middle of the dish. From my dear sister-in-law Hana.
9/9/2011 09:44:16 pm
I have to tell you you are a life saver. I lived in MI and now I live in Saudi Arabia and I am Chaldean and grew up with this food. So my duaghter, my husband and I miss my mom's cooking. I was blessed when my husband the Amreek found it and I have been making some of the items listed. My next dish is brayanni. I hope I can make it as good as my moms. Yo should post more Chaldean foods Please.
4/3/2019 03:07:24 pm
Can you elaborate more on the cooking instructions? Do you leave the pot on high for 8 minutes? Thanks!
4/3/2019 04:30:21 pm
Simmer means to gently boil so I would use low heat. I will add that to the recipe.
4/14/2020 05:05:46 am
I absolutely love your site! It’s my go to for all the chaldean dishes:) For the yellow rice don’t you put rose water? I don’t know If I’m mistaken but I thought my mom used rose water? If so how much would you use for this recipe?
4/14/2020 05:48:43 am
Hi. Thank you! The rose water is optional. I would start with a tablespoon and then add more next time if you want more of the flavor. I will add that to the recipe.
11/22/2021 01:56:46 pm
For the yellow rice, is it ok to use turmeric instead of saffron or yellow power?
12/11/2021 12:03:01 pm
Your can definitely use saffron (the color might not be as yellow). You can use turmeric too but it might change the flavor a little. Try it and let us know 😀. I have also heard of using annatto powder as a natural alternative to give the rice a yellow color.
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