- 0.50 cup butter
- 1.05 teaspoons ground turmeric
- 7.00 cups Water
- 4.00 cubes MAGGI Chicken Stock
- 2.00 tablespoons Vinegar
- 3.00 cups Basmati rice
- 1.00 cup butter
- 1.50 teaspoons ground turmeric
- 1.00 medium green bell pepper
HOW TO PREPARE
Add water, MAGGI Chicken Stock cubes and vinegar to a large pot and bring to boil.
Add the rice and cook for 10 minutes or until the rice is almost tender. Drain in a strainer.
Heat half the quantity of butter in a large saucepan, add turmeric and bell pepper and cook for 2-3 minutes.
Add the cooked rice and spread the rest of butter on top of rice without stirring.
Cover and cook on very low heat for 1 hour or until rice is cooked.
Fluff up the rice using a wooden fork in order to become yellow and white mixed colors.
Serve on a large serving dish, placing the crispy golden rice layer on top.