Yellow color comes from adding Turmeric and saffron to the rice while cooking.
The rice is a good one for lunch boxes and for weeknight dinner.
Preparation Time: 10 minutes
Cook Time: 30 minutes
Long grain rice: 1 1/2 cups
Turmeric: 1/2 teaspoon
Saffron: 7-8 strands
Water : 3 cups
Butter : 2 tablespoons
Capsicum/Green pepper: 1 medium diced
Carrot : 1 large diced
Cilantro/coriander leaves: small bunch chopped
Mint/Pudina : small bunch chopped
Cumin seeds : 1 teaspoon
Curry powder: 2 teaspoons
Salt to taste
Wash rice, add all ingredients under rice and cook rice in a rice or pressure cooker.
Heat butter in a wok, add cumin seeds and fry them till they splatter. Add all veggies and cook for 3-5 minutes on high heat. Add cilantro and mint, mix well and cook for 1 minute.
Add the curry powder and mix well. Add cooked rice, salt and toss well to coat.
Serve hot with some tomatoes and jalapeños.