Indian Turmeric Yellow Rice
User Reviews
5
Indian Turmeric Yellow Rice
Description
This Indian Turmeric Yellow Rice features soaked basmati rice cooked with ghee or oil, whole fragrant spices including bay leaf, cinnamon, star anise, and cardamom, plus diced onion and garlic. Turmeric powder adds a vivid yellow color and a mild earthy flavor, while salt balances the taste. The rice is rinsed multiple times to remove excess starch, ensuring it cooks up fluffy and separate.
The cooking process involves sautéing whole spices and aromatics before adding turmeric, salt, and rinsed rice to toast gently. Water is added, and the rice is simmered covered until all liquid is absorbed. A resting period after cooking helps the rice develop texture. An optional Instant Pot method reduces cook time while preserving flavor.
This rice pairs well with Indian curries and other spiced dishes. Garnishing with fresh cilantro leaves adds color and herbal brightness. Notes suggest soaking rice before cooking to reduce times and using oil instead of ghee for a vegan option.
Ingredients
- 1 tablespoon ghee or oil
- 1 bay leaf Tej Patta
- 1 inch cassia cinnamon aka Dalchini
- 1 star anise optional
- 3 green cardamom optional, aka Elaichi
- 1/2 cup onion diced
- 2 cloves garlic minced
- 1 cup basmati rice or another long-grain white rice
- 3/4 teaspoon turmeric powder ground, aka Haldi powder
- 3/4 teaspoon salt
- 2 cup water (1 1/4 cup for instant pot method)
- cilantro to garnish, leaves
Instructions
- Wash the rice with water 2-3 times, until the water is clear.
- Heat ghee or oil in a pot on medium heat. Then add the whole spices - bay leaf, cinnamon, star anise, and cardamom. Saute for 30 seconds until they release their aroma.
- Add the diced onion and garlic. Saute for 2-3 minutes until the onions are soft and translucent.
- Add the turmeric, salt and stir. Then add the rinsed rice and saute for 30 seconds. Now add the water and give it a stir.
- Bring the water to a boil, then lower the heat down to the lowest setting , cover with the lid. Let it simmer for 12 minutes or until all the water is absorbed.
- Remove from heat and keep the pot covered for another 8-10 minutes. Then remove the lid, and fluff the rice with a fork. Enjoy!
Instant Pot Method
- Follow the same steps as above until adding the rice and water in the instant pot on Saute mode. Then pressure cook for 4 minutes at high pressure. When the instant pot beeps, let the pressure release naturally for 10 minutes. Then manually release the pressure. Fluff the rice with a fork and enjoy!
Notes
- Soak basmati rice for about 15 minutes before cooking to shorten cooking time and improve fluffiness.
- Rinse rice several times until water runs clear to remove excess starch and prevent stickiness.
- Use oil instead of ghee to make a vegan version without compromising flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 446mg | 19% |
| Potassium | 116mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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