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5 from 2 votes

Turmeric Rice Recipe – Indian Yellow Rice

Fragrant Indian-style turmeric rice made with basmati rice, onion, ghee, stock, and whole spices. A fluffy yellow rice side dish for curries, grilled meat, stews, and vegetables.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Asian, Indian
Diet: Gluten Free, Halal, Vegetarian
Servings: 4 people
Calories: 312kcal
Author: Ayla Clulee

Ingredients

  • 1 ½ cups basmati rice or long-grain rice (300 grams/10 oz)
  • 1 tablespoon ghee or butter
  • 1 medium onion (diced)
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 cinnamon stick
  • 2 bay leaves
  • 3 green cardamoms
  • 2 cups vegetable stock or chicken stock
US Customary - Metric

Instructions

  • Wash the rice under running cold water until the water from the rice is clear and soak in cold water for 20 minutes.
  • Melt the ghee in a pan and sauté the onions and garlic on medium heat until translucent. 
  • Add the cardamoms, turmeric, bay leaves, and cinnamon stick and sauté for 45 seconds, keep stirring to avoid burning.
  • Pour in the stock, deglaze the pan, and then add salt and pepper. Check and adjust the seasoning to your taste.
  • Add the rice, stir just enough to mix, and let it gently simmer on low heat for 20 minutes with the lid on.
  • Let it rest for 6 to 8 minutes without opening the lid. Fluff the rice using a fork before serving.

Notes

  • Use basmati rice for the best texture. Long-grain rice also works, but quick-cook or minute rice can turn mushy.
  • Wash the rice until the water runs clear. This removes extra starch and helps keep the grains separate.
  • Soak the rice for 20 minutes if you have time. It helps the rice cook more evenly and gives a better texture.
  • Drain the rice well after soaking. Extra water can change the rice-to-liquid ratio.
  • Cook the onion gently until soft and translucent. Do not let it burn.
  • Stir the turmeric and whole spices for about 45 seconds only. Burnt turmeric can taste bitter.
  • Use a pan with a tight-fitting lid so the steam stays inside while the rice cooks.
  • Do not open the lid or stir the rice during cooking.
  • Let the rice rest for 6 to 8 minutes before fluffing. This helps the grains settle and separate.
  • Remove the bay leaves, cinnamon stick, and cardamoms before serving.

Nutrition

Calories: 312kcal | Carbohydrates: 62g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 1057mg | Potassium: 154mg | Fiber: 2g | Sugar: 2g | Vitamin A: 256IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg