Marathi Yellow Fried Rice

This was one of the big hits of the book preview/cooking class I attended. I have made a few changes to it and I have made it twice since, the last time making enough for leftovers because it is so delicious. I took it to the 4th of July Party we went to and it was the first platter to empty.

Marathi Yellow Fried Rice

Adapted from a recipe by Ruta Kahate from her book, 5 spices 50 dishes

Like most fried rice recipes, this is usually made with leftover rice. In fact Ruata's mother would often convert the previous night's steamed rice into this comforting dish for breakfast. I am all for that idea! Delicious on it's own, you can also serve it with Crispy Okra Raita (recipe to follow soon) for an easy supper. This rice also tastes great at room temperature, so it works wonderfully for picnic food.

to her stove. It has a � cup ladle and she uses it for most everything. I use peanut oil instead.
 * note Ruta keeps a big stainless steel container of canola oil next

� cup Canola oil 1 teaspoon mustard seeds (I use half brown/black and half yellow) 2 medium green or red Serrano chiles (I sometimes use Thai Dragon chiles instead) sliced in 1/8 inch rounds (if using Thai chiles, I cut them further) 1 medium red onion cut into � inch dice (about 1 � cups) � teaspoon ground turmeric 5 cups cooked white rice, cooled (Basmati is great for this) 1 tablespoon lemon juice 1 � to 2 teaspoons sea salt 1 teaspoon sugar in the raw � cup tightly packed cilantro leaves, minced ( I also use curry leaves for this aromatic)

Make the Tadka: Heat oil in a large wok over high heat. When the oil begins to smoke add the mustard seeds, covering the pan with a spatter screen. After the seeds have stopped sputtering, add the chiles. When the chiles are toasted, add the onion and stir fry until the onion is golden around the edges. Add the turmeric, stir well and remove from the heat. Add the rice, lemon juice, salt and sugar to the pan. Toss (Ruta uses gloved hands for this) until all of the rice grains are yellow. If you usually salt your rice when cooking (I don't, I just throw it in the rice cooker), you will need the lesser amount of salt.

Return the wok to a low heat, cover and steam until the flavors have blended, about 5 minutes. About 5 minutes. Garnish with the cilantro and serve, or cool and bring it to a picnic.

Serves 4

Contributed by:

 * Indiancuisineandculture Y-Group