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Recipe Collection

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Yellow Indian Rice

Yellow Indian Rice Related:   Asia, gluten-free, meat, Purim, rice & grains, Rosh Hashanah, Shabbat, Sukkot

Prep time: 10 minutes

Cook time: 30 minutes

Yield: 8 servings

Recipe contributed by Tova Simon. Chicken soup powder is an Israeli addition to rice, while turmeric preserves the Indian color and flavor of the dish. In India, my family used to eat rice three times a day—never bread or naan. This rice goes well with Spicy Sweet and Sour Chicken.


  • 2 tablespoons oil
  • 1 small onion, finely diced
  • 2 cups rice
  • 1 teaspoon salt
  • ½ teaspoon chicken soup powder
  • ¼ teaspoon turmeric
  • 4 cups water


  • Heat oil in a large pot over medium-high heat. Add onion and fry until golden. Rinse rice and drain. Add to onion and stir over heat for a few minutes. Add salt, turmeric, soup powder and water. Mix well and bring to a boil. Cover, reduce heat and let simmer for 20 minutes. Turn off burner, stir rice quickly and keep covered until ready to eat.

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