Turmeric rice is an aromatic and flavorful rice dish native to the Middle East and India. In this recipe, basmati rice cooks in broth with onions, garlic, and turmeric until fluffy and tender. Makes about 6 cups.
What is turmeric rice?
It’s an aromatic and flavorful rice typically made with basmati rice and, you guessed it, turmeric. The texture is light and fluffy, and the flavor is earthy, buttery, and can be flavored with garlic, bay leaf, or other spices if desired. I make mine by sautéing onions and garlic, adding the spices and basmati rice, and toasting them for a few minutes before cooking them in chicken broth.
I like to serve turmeric rice with grilled or roasted meats like chicken, fish, or even vegetables. It’s delicious in wraps, as a base for rice bowls, and can also be served alongside curries or other bold-flavored dishes.
To make turmeric rice you will need:
- unsalted butter – For sautéing onions and garlic. Also imparts delicious taste.
- yellow onion – Adds a subtle sweet onion flavor.
- garlic – Adds a distinct, bold flavor.
- turmeric – Imparts an earthy flavor and gives this rice dish its golden color.
- kosher salt – Improves the flavor of this recipe.
- freshly ground black pepper – This will add some subtle bite and flavor.
- basmati rice (White) – An aromatic and flavorful long grain rice traditionally grown in India, Pakistan and Nepal.
- low sodium chicken broth – A low-sodium chicken broth or vegetable broth can be substituted.
- Parsely (fresh) – Used for garnishing, adds a touch of color and herbal flavor.
First, melt 3 tablespoons unsalted butter over medium-medium heat and add 3/4 cup finely diced yellow onion and 5 cloves of fresh garlic, minced.
Fry until tender and translucent.
While the onions and garlic are sautéing, rinse 2 cups of basmati rice until the water runs clear. This is the key to perfectly fluffy rice. Put aside.
To the sautéed onions and garlic, add 1 generous teaspoon turmeric, 3/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.
Stir them into the sautéed onions and garlic and cook 1 minute.
Add the washed and drained rice.
Stir the rice and cook for 2 to 3 minutes.
Pour in 3 cups of low-sodium chicken broth and increase the heat to high.
And bring to a boil (uncovered) and cook for 30 seconds.
After cooking for 30 seconds, cover the heat on low for 20 minutes. No stirring needed. After 20 minutes, turn off the heat and leave on the stove for 10 minutes.
Fluff up with a fork.
And serve with finely chopped parsley.
Enjoy! And if you try this Turmeric Rice Recipe, let me know! Take a picture and tag me chirp or instagram!
Yield: 8th portions
- 2 cups white basmati rice, well rinsed and drained
- 3 tablespoon unsalted butter
- 3/4 Cup yellow onion, rolled
- 5 cloves garlic, chopped
- 3/4 teaspoon kosher salt
- 1 teaspoon turmeric
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups low-sodium chicken broth or broth
- chopped parsley, for garnish
First, melt the butter over medium-medium heat and add the onion and garlic with a small pinch of salt. Fry until tender and translucent.
While the onions and garlic sauté, rinse the rice until the water runs clear. Put aside.
Add turmeric, kosher salt, and freshly ground black pepper to the sautéed onions and garlic. Stir them into the sautéed onions and garlic and cook 1 minute.
Add the washed and drained rice. Stir the rice and cook for 2 to 3 minutes.
Pour in low-sodium chicken broth. Stir and increase the heat to high. Bring to a boil (uncovered) and cook for 30 seconds. After cooking for 30 seconds, cover the heat on low for 20 minutes. No need to stir. After 20 minutes, turn off the heat and leave on the stove for 10 minutes.
Remove, fluff with a fork and serve sprinkled with freshly chopped parsley.
Portion: 0.75Cup, Calories: 230kcal, Carbohydrates: 40G, Protein: 5G, Fat: 5G, Saturated Fatty Acids: 3G, Polyunsaturated fat: 0.4G, Monounsaturated fatty acids: 1G, Trans fats: 0.2G, Cholesterol: 11mg, Sodium: 466mg, Potassium: 167mg, Fiber: 1G, Sugar: 1G, Vitamin A: 132ie, Vitamin C: 2mg, Calcium: 26mg, Iron: 1mg
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