Turmeric Rice

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Turmeric Rice is an aromatic and flavorful Middle Eastern and Indian rice dish. In this recipe, basmati rice cooks with onion, garlic and turmeric in broth until fluffy and tender. Yields about 6 cups.

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What Is Turmeric Rice?

It’s an aromatic and flavorful rice, typically made using 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 in the spices and basmati rice and toasting them for a few minutes before cooking it in chicken broth.

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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 along with curries or other bold flavored dishes.

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To Make Turmeric Rice You Will Need:

  • unsalted butterFor sautéing onion and garlic. Also, lends delicious flavor.
  • yellow onionAdds a subtle sweet onion flavor.
  • garlicAdds distinct punchy flavor.
  • turmericLends an earthy flavor and gives this rice dish its golden color.
  • kosher saltEnhances flavor to this recipe.
  • freshly ground black pepperThis 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 brothLow-sodium chicken stock or vegetable broth can be substituted.
  • parsley (fresh) – Used for garnish, adds a pop of color and herbaceous flavor.

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Start by melting 3 tablespoons unsalted butter over medium to medium-low heat and add in 3/4 cup finely diced yellow onion and 5 cloves minced fresh garlic.

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Sauté until soft and translucent.

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While the onions and garlic sauté, rinse 2 cups basmati rice until the water runs clear. This is key to perfectly fluffy rice. Set aside.

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To the sautéed onions and garlic add 1 generous teaspoon turmeric, 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

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Stir them into the sautéed onion and garlic and cook 1 minute.

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Add the rinsed and drained rice.

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Stir and cook the rice for 2 to 3 minutes.

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Pour in 3 cups low-sodium chicken broth and increase heat to high.

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Stir.

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And bring to a boil (uncovered) and boil for 30 seconds.

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After boiling for 30 seconds, cover reduce heat to low-heat for 20 minutes. No need to stir After 20 minutes, turn the heat off and let sit, on the burner, for 10 minutes.

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Uncover. (gorgeous!)

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Fluff with a fork.

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And serve with a sprinkle of finely minced parsley.

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Enjoy! And if you give this Turmeric Rice recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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