NYC Halal Cart Rice -

NYC Halal Cart Rice

Fragrant yellow rice inspired by the famous NYC halal carts. This simple, aromatic rice is designed to complement bold dishes like tandoori chicken, butter chicken, curry chicken, or baked lamb.

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Course: dinner, lunch, side

Cuisine: American, Middle Eastern

Keyword: halal cart rice recipe, halal cart yellow rice, New York halal cart rice, New York street food rice recipe, NYC halal cart rice, NYC street cart rice recipe, street cart style rice recipe, turmeric basmati rice recipe

Prep Time: 10

Cook Time: 25

Servings: servings

Calories: 217kcal

Ingredients

Rice

4 tbsp extra virgin olive oil
2 tbsp butter optional
4 cardamom pods
6 cloves
1 inch cinnamon stick optional
1½ tsp cumin seeds
Hot pepper to taste
½ small onion chopped
2 garlic cloves or 1 tsp minced
½ tsp turmeric
2 cups rice basmati, jasmine, or diabetic-friendly basmati
3 cups hot water
1 tsp salt

Optional Vegetables – Choose ONE

1 cup frozen mixed vegetables
1 cup frozen peas and carrots
½ –1 cup freshly grated carrots

Instructions

Rice Cooker Method

Rinse the Rice: Rinse rice until the water runs clear. Drain well.
Heat the Fats: Turn rice cooker to the cook setting. Add olive oil and butter if using.
Cook the Aromatics: Add onion, hot pepper, cardamom, cloves, optional cinnamon stick, and cumin seeds. Cook until the edges of the onion begin to brown. Browning takes longer in a rice cooker, so be patient for maximum flavor.
Add Garlic and Turmeric: Stir in garlic and turmeric and cook for 1 minute.
Add Rice, Vegetables, and Salt: Add rinsed rice, your chosen vegetable option, and salt. Stir well to coat.
Add Water: Pour in hot water and stir once more.
Cook: Cover and cook until the rice cooker switches to warm.
Rest and Fluff: Let rice sit for 5 minutes, then fluff gently with a fork.

Stovetop Method

Rinse the Rice: Rinse rice until water runs clear and drain well.
Heat the Fats: In a heavy-bottomed pot over medium heat, add olive oil and butter if using.
Cook Aromatics: Add onion, hot pepper, cardamom, cloves, optional cinnamon stick, and cumin seeds. Cook until the edges of the onion begin to brown.
Add Garlic and Turmeric: Stir in garlic and turmeric and cook for 1 minute.
Add Rice, Vegetables, and Salt: Add rinsed rice, your chosen vegetable option, and salt. Stir to coat the rice in the spiced oil.
Add Water: Pour in hot water and stir to combine.
Bring to a Boil: Bring to a boil over high heat.
Reduce and Cook: Reduce heat to low, cover tightly, and cook for 20 minutes.
Rest: Turn off heat and let rice rest, covered, for 10 minutes.
Fluff and Serve.

Instant Pot Method

Rinse the Rice: Rinse rice until water runs clear and drain well.
Sauté Aromatics: Set Instant Pot to sauté. Add olive oil and butter if using. Add onion, hot pepper, cardamom, cloves, optional cinnamon stick, and cumin seeds. Cook until onion edges begin to brown.
Add Garlic and Turmeric: Stir in garlic and turmeric and cook for 1 minute.
Add Rice, Vegetables, and Salt: Add rinsed rice, your chosen vegetable option, and salt. Stir well to coat.
Add Water: Pour in hot water and stir to combine.
Pressure Cook: Seal lid and cook on high pressure for 12 minutes, or use the Rice button if your model has one.
Allow Rice to Finish Softening: After cooking, allow natural pressure release. Leave the lid on a few additional minutes so the rice continues softening to your preferred texture.
Fluff and Serve.

Notes

Use turmeric lightly so it adds color without overpowering the rice.

Basmati rice produces the lightest, fluffiest grains, while jasmine rice will be softer.

This rice is intentionally simple so it can accompany more flavorful dishes like tandoori chicken, butter chicken, curry chicken, or baked lamb.

Nutrition