Turmeric Rice

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.

Course Side Dishes

Cuisine Indian, Middle Eastern

Keyword basmati rice, basmati rice recipe, indian rice, middle eastern rice, rice recipe, turmeric

Prep Time 25

Cook Time 30

Total Time 55

Servings servings

Calories 230

Author Laurie McNamara

Ingredients

2 cups white basmati rice rinsed well and drained
3 tablespoons unsalted butter
3/4 cup yellow onion diced
5 cloves garlic minced
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 stock
minced parsley for garnish

US Customary - Metric

Instructions

Start by melting butter over medium to medium-low heat and add in the onion and garlic with a small pinch of salt. Sauté until soft and translucent.
While the onions and garlic sauté, rinse the rice until the water runs clear. Set aside.
To the sautéed onions and garlic add turmeric, kosher salt and freshly ground black pepper. Stir them into the sautéed onion and garlic and cook 1 minute.
Add the rinsed and drained rice. Stir and cook the rice for 2 to 3 minutes.
Pour in the low-sodium chicken broth. Stir and increase heat to high. Bring to a boil (uncovered) and boil for 30 seconds. 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.
Remove, fluff with a fork and serve with a sprinkle of minced fresh parsley.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition