5 from 108 votes
Indian Turmeric Yellow Rice
Indian Turmeric Yellow Rice combines basmati rice with whole spices like bay leaf, cinnamon, star anise, and cardamom, cooked with turmeric and aromatics such as onion and garlic. The result is fluffy, fragrant rice with a warm yellow color and nuanced spice notes, ideal as a side with Indian dishes or as a vibrant centerpiece.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
Calories:
219 kcal
Course:
Side Dish
Cuisine:
Indian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 219
% 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.