Rice · Chokha
Saaya Choka
Turmeric (yellow) rice
Yellow rice: soaked rice is sautéed briefly in ghee with popping mustard seeds, then cooked with turmeric, salt and 2 cups of water until the water is absorbed.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Soak the rice in water for . Drain off the water and keep the rice aside.
Put the ghee in a toap (pot) on a medium flame. When it begins to melt, add the mustard seeds and let them temper.
When the mustard seeds start popping, add the rice to the tempered ghee.
Sauté the rice for a couple of minutes.
Add the salt, turmeric and water, and let the rice cook.
Cook until the rice is done and the water has evaporated. Serve hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Served at lunch with Masalay piyo Saag or Pappad Vanghar jo Saag.
Recipes mentioned here
Nutrition
EstimatedPer serving
260 kcal
- Protein
- 5 g
- Carbohydrate
- 53 g
- Fat
- 2 g
We estimate about 3 servings from the weight of the dish.
Whole recipe
780 kcal
- Protein
- 15 g
- Carbohydrate
- 160 g
- Fat
- 7 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos