Rice colored with turmeric and shaped into a cone is a common sight during festive occasions in Bali and Java. The conical shape echoes that of the mythical Hindu mountain, Meru, while yellow is the color of royalty and one of the four sacred colors for Hindus.
Even in Muslim Java, this traditional festive dish remains popular, and is accompanied by sambal trasi, classic grilled chicken, and eggs in fragrant lemongrass sauce.
Ingredients for Indonesian Nasi Kuning
- 2 inch fresh turmeric, peeled and sliced and two tsp ground turmeric
- 1/4 cup water
- 1.5 (300 g) cup uncooked rice, washed and drained
- 1.5 cups (375 ml) thin coconut milk
- 1/2 cup (150 ml) chicken stock or 1/4 tsp chicken stock granules dissolved in 1/2 cup warm milk
- 1 salam or pandanus leaf
- 1 stalk lemongrass, thich bottom third only, outer layers discarded, inner part bruised
- 1 inch (2.5 cm) fresh galangal, peeled and sliced
- 1 tsp salt
Accompaniments for Indonesian Nasi Kuning
- Freshly sliced cucumber and tomato
- 1 portion sambal trasi
- 1 portion grilled Indonesian chicken
- 1 portion sambal goreng tempeh
- 1 portion eggs in fragrant lemongrass sauce
- Emping (melinjo nut wafers)
Procedure for Indonesian Nasi Kuning
- Grind the turmeric and water in a mortar until fine. Strain through a sieve to extract all the juice. Discard the solids. If using ground turmeric, dissolve the powder in two tsp of water
- Combine the rice, turmeric juice, coconut milk, chicken stock, salam or pandanus leaf, lemongrass, galangal, and salt in pot and bring to a boil over high heat. Reduce the heat to medium and simmer cooked until the liquid is absorbed, 10 to 15 minutes, then reduce the heat to low and cook for 5 to 10 more minutes, until the rice is dry and fluffy. Remove from the heat and mix well. Alternatively, cook the rice and ingredients in a rice cooker.
- Discard the salam or pandanus leaf, lemongrass, and galangal.
- Press the cooked turmeric rice into a cone shaped, if desired. Serve the cooked rice with the accompaniments on the side.
Banaras (also Kasi or Varanasi) is a tirtha, a religious pilgrimage city on the sacred Ganges River in northern India. Pilgrims come from all over India to cleanse in the river at Banaras.
Banaras is the most distinguished and consecrated of the seven ancient holy cities of India, stationed on the west bank of the Ganga (Ganges) in modern day Uttar Pradesh in India.
Lionized in numerous Hindu texts, it is the emphasis of a whole series of homologies which at the same time place it at the center of the world, make it the complete cosmos and position it as the ford or doorway to heaven or liberation (moksha). This last transition is thought to be ensured by dying there—the explicit aim of many ageing and sickly pilgrims. Theoretically, the entire city may consequently be viewed as one great cosmic cremation ground.
Banaras is also an ageless center of long-established Sanskrit learning, since 1916 Varanasi has been home to what is now the biggest residential university in India, Benares Hindu University.
Ingredients for Banarasi Pilau
- 1.25 cups long grain basmati rice
- 3 tsp vegetable oil
- 1 tsp cumin seeds
- 3 cloves
- 3 cardamom pods
- 2 bay leaves
- 1 cup peas, thawed if frozen
- 3/4 cup carrots, cut into small cubes (about 2 carrots)
- 2.5 cups hot water
- 2 strands saffron
- 3/4 tsp salt, to taste
- 2 tsp nuts, such as pistachios or cashews, sliced
Procedure for Banarasi Pilau
- Wash the rice in several changes of warm water and leave to soak in cold water for half an hour. Drain in a sieve.
- Heat the oil in a heavy pan and add the cumin seeds, cloves, green cardamom pods, bay leaves
- After about two minutes add the rice and stir gently on medium heat.
- When all the grains are coated with oil) this usually takes three minutes, add the peas and carrots and pour the hot water. Add the saffron and salt. Stir and adjust the salt if necessary before leaving to cook uncovered on medium heat for 10 minutes. When most of the water has been absorbed, cover, lower the heat and continue cooking for a further 8-10 minutes.
- Fluff up the rice with a fork prior to serving.
- Sprinkle over the sliced nuts and serve piping hot
Arguably the most famous rice in the world, basmati rice is a variety of long grain rice renowned for its fragrance and delicate flavor. In Hindi, basmati literally means “queen of fragrance.” Characteristically, the grains of basmati rice are longer than usual forms of rice. The grains grow longer as they cook. They aren’t sticky and remain firm and separate.
The lyohe fertile plains in the Indian subcontinent have cultivated basmati rice since the dawn of civilization. The best basmati rice grows in the foothills of the Himalaya range of mountains in Northern India, where the rice crops are fed by the mineral-rich rivers sourced in the melting snow of the Himalaya mountains. The best of basmati rice, traditionally aged for several years before it is milled and sold, consists of lower moisture content and therefore rice cooks better.
Basmati Rice Recipe: Traditional Method
- Clean the rice. Soak it in water for five to seven minutes. Never soak Basmati for too long since the grains are softer than most varieties of rice and over soaking makes it soggy when you cook.
- Boil water first and then add the rice to it.
- Cook till the grains get tender. This generally does not take much time. You have to check repeatedly to make sure that the rice is not overcooked. Now, since I cook rice such that there is water to be drained, I have a specific measurement for water. But generally I pour enough to ensure that the rice is completely soaked and if the water gets less due to evaporation, I add some more so that it does not get sticky or dry.
- Drain the extra water. You can do this by letting the rice settle first at the bottom of the container and then drain as much water as you can on the top. There will be some water still remaining. Cover the container with a dish of the same size as the rim of the container and gradually pour out the rest of the water. Now, with the mouth covered with the dish/lid invert the container completely and let it rest on the kitchen slab near the sink for a while so that most of the water drains out and flows into the sink. (you don’t want a mess right! Also remember to be careful while draining the water. Hold the dish/lid with a cloth so that you don’t burn yourself.
- To ensure that the grains are completely separated add some cold (room temperature) water into the rice again and repeat step 4. I have found that this really helps and separates the grain.
I always cook rice by draining the extra water and thus the starch.