Simple yellow rice (Haldi chaval) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 11) by Yamuna Devi

  • basmati rice
  • ghee
  • Show all ingredients...

  • EYB Comments

    Can substitute long-grain white rice for basmati rice, vegetable oil for ghee, and parsley or coriander leaves for celery leaves.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Golden mung dal soup (Khara moong dal); Nutritious whole grain, split pea and vegetable soup (Sabji matar dal)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute long-grain white rice for basmati rice, vegetable oil for ghee, and parsley or coriander leaves for celery leaves.

  • Ganga108 on February 22, 2022

    Turmeric lends a sense of glamour to a rice dish, tinting it deliciously yellow. In this dish, the herbs and spices are subtle and compliment basmati rice’s lovely nutty flavour. It can be eaten with a soup as Devi suggests, or salad style dish and also goes well with a simple dal and some chutney and pickle.

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