This turmeric rice recipe is a fantastic Indian rice side dish to serve up for any meal. Fluffy and fragrant, this is a recipe you’ll keep coming back to.
Rinse the basmati rice until the water runs clear. Let it soak for 30 minutes in water. Drain the rice and set aside.
Mince the garlic.
Dice the onions.
In a pot, saucepan or Dutch oven, add ghee or butter until melted.
Add bay leaves, star anise, cloves and cumin seeds and stir fry on low heat until it’s fragrant.
Add garlic and onion and stir fry until onions are translucent.
Add turmeric and mix well.
Increase flame to medium/high heat. Add the rice and gently stir fry it for about 2 mins until it is well coated with all the ghee and spices. Don’t over stir it to ensure the rice grains are intact.
Add the stock and salt and bring it to a boil. Once boiling, bring it down to a low simmer, place lid on and let it cook for about 10 minutes.
Once cooked, turn the heat off and let it sit for a further 10 minutes. Do not lift the lid.
Once finished, fluff the rice, add some coriander leaves and serve.
Instant Pot Instructions
For instant pot yellow rice, put the instant pot into sauté mode. Add the ghee. Then add the spices, garlic and onion as per above.
Add the turmeric and rice and sauté for 2 minutes.
Add 1 ½ cup vegetable stock.
Close the lid, seal the vent and pressure cook for 6 minutes.
Allow pressure to naturally release for about 10 minutes.
Notes
You can use jasmine rice for this turmeric rice recipe. Just make sure it's long grain rice.
You don’t have to use ghee for this recipe. Any regular butter will work. Ghee, however, is a better choice for those who are lactose intolerant. It is not 100% dairy free but contains less lactose and casein.
For a dairy free option, remove the ghee or butter component and stir fry in a vegetable oil of your preference.
You can add some grated ginger along with the garlic for more fresh aromatics.
For more spices, you can also add cardamom pods, coriander seeds, garam masala or even some hing.
You can use chicken stock or chicken broth if this recipe doesn’t have to be vegetarian.