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A decorative plate of Mediterranean Yellow Rice, filled with saffron rice, raisins, slivered almonds, chopped herbs, and a cinnamon stick. A spoon rests in the rice, with small side bowls of toppings nearby on a tiled surface.
4.88 from 39 ratings

30-Minute Mediterranean Rice (Yellow Basmati Rice)

Yield: 6 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Author: Amina Al-Saigh
This 30-minute Mediterranean yellow rice is the perfect accompaniment to any main dish. Perfectly fluffy, it's quick and easy to make!
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Ingredients
  

  • 3 cups long grain basmati rice
  • 4 1/2 cups chicken broth, substitute water
  • 1/4 cup olive oil, (or 4 tablespoons)
  • 1 onion, finely diced
  • 1 1/2 teaspoons salt
  • 1 teaspoon turmeric
  • 1/2 teaspoon whole peppercorns
  • 5 whole cloves
  • 5 whole green cardamom
  • 2 cinnamon sticks

Instructions
 

  • In a large pot over medium heat, heat up the 1/4 cup olive oil before adding in the finely diced 1 onion.
  • Sauté until the onions have softened.
  • Add the 1/2 teaspoon whole peppercorns, 5 whole cloves, 5 whole green cardamom and 2 cinnamon sticks and continue to stir for a few more minutes.
  • Add in the 1 teaspoon turmeric and the 1 teaspoon turmeric and continue sautéing for another minute.
  • Wash and rinse the 3 cups long grain basmati rice before adding it into the pot.
  • Stir gently for a few minutes, being careful not to break up the rice grains. Add the 4 1/2 cups chicken broth (or water). Bring to a boil.
  • Once the surface of the rice is bubbling (which should take 3-5 minutes), cover with a tight fitting lid, reduce the heat to low and cook for 20 minutes undisturbed.
  • After 20 minutes, turn the heat off and open the lid. Fluff very gently with a fork or the back of a spatula. Cover and allow it to rest for 10 minutes.
  • Garnish with parsley, toasted almonds and raisins if desired before serving.

Notes

  • If you are not using long grain basmati rice, for example, if you're using medium grain rice, make sure to adjust the rice to water ratio from 1:1.5 to roughly 1:1 to avoid mushy rice. Not all rice varieties cook the same way!
  • If you don't have all the whole spices listed, feel free to omit some and use what you have.
Serving: 1g, Calories: 437kcal, Carbohydrates: 79g, Protein: 7g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 598mg, Potassium: 179mg, Fiber: 3g, Sugar: 1g, Vitamin A: 6IU, Vitamin C: 2mg, Calcium: 59mg, Iron: 1mg
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