Looking to make a delicious side for the curries? Try this simple 20 minutes golden turmeric rice. Make it using basmati, brown, or wild rice, it’s going to taste awesome always!
Here are some more easy rice recipes, that will make your weekday easier – Lemon Rice, Gobi Pulao, Palak Rice, Matar Pulao, Veg Pulao, and Pudina Rice.
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About This Recipe
Turmeric rice is a simple yellow-colored Indian rice preparation where cooked rice is sautéed along with whole spices, onions, turmeric powder, and salt. It just takes 20 minutes to get this dish ready and even less if you already have some cooked rice.
Well, don’t underestimate golden turmeric rice because of its simple ingredients, it will surely satisfy your cravings for a nice pulav. Best part! It is a great dish to use up your leftover rice and create a new yummy dish for your weekday meals.
The onions are slightly browned before adding the cooked rice, which gives it an amazing taste with a delicious bite. You can even add in some finely chopped garlic while adding the onions, it adds to the taste of this rice dish.
You can also add in the goodness of vegetables such as cauliflower, carrot, green peas, or even mushrooms to make it more nutritious and filling.
Turmeric Coconut Rice and Turmeric Cauliflower Rice, are two variations of this recipe which are quite popular too.
This turmeric rice is
- Gluten free
- Can be made vegan
- One pot
- Super easy
- Great way to use leftover rice
- Makes for an elegant side dish
What is Turmeric?
Turmeric is a rhizome (root) that is a vibrant yellow in color. It is a close relative of ginger and is used extensively in Indian cuisine.
Lately, turmeric has been recognized as a superfood that can fight cancer, cure depression, and lowers the risk of brain diseases.
Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant.
Turmeric leaves strong stains on hands and anything that it comes in contact with. So be careful while using it. Use old utensils to cook and wear while gloves if handling it with hands.
Ingredients
Rice – You can either use your leftover cooked rice or can make the rice fresh for this turmeric rice recipe. If you are making fresh rice, let it cool down for a few hours before you start making this dish. I
Ghee – I always make this rice in ghee, as it gives a nice flavor and aroma. You can always opt for any oil of your choice for a vegan option.
Whole Spices – For the whole spices, I have used cumin seeds, whole cloves, and cinnamon sticks, but you can go ahead and also add a bay leaf or black cardamom for extra flavor.
Onions – I have added only onions because I like this dish simple and nice. You can always add veggies such as cauliflower, green peas, corn, carrot, beans, tomatoes, etc.
Turmeric Powder – The ingredient after which this dish is named. We don’t use any other spice powders other than turmeric along with salt in this dish, so that flavor of turmeric stands out.
Coriander Leaves – Garnish the dish with some finely chopped coriander leaves, to add a little hint of freshness.
You can also add some freshly squeezed lemon juice, to add a little tangy taste to the same.
How to make Turmeric Rice?
Start by cooking the rice. Wash 1 cup of rice with water 2-3 times until the water runs clear. Washing the raw rice removes the extra starch and the resultant cooked rice is fluffy and each grain is separate. Drain the rice in a colander to remove extra water.
Add the rinsed rice to a large pot along with 2 cups of water and salt to taste. You can also add a few drops of lemon juice to make it even fluffier. Close the lid of the pot and cook on low heat until all the liquid is absorbed and the rice is tender. It will take 20-25 minutes.
Remove the pot from heat and let it rest for 10 minutes. Now open the lid and fluff gently using a fork. Cool the rice completely before using it to make turmeric rice. If the rice is not cooled well, the resultant turmeric rice will turn out mushy.
If you are in a hurry, transfer the freshly cooked rice to a baking tray and spread it evenly. Refrigerate it for 30 minutes or freeze for 15 minutes.
Heat 2 tablespoon ghee in a pan. Once the ghee is hot, add 2 whole cloves, 1-inch piece of whole cinnamon stick, and 1 teaspoon cumin seeds and let them crackle for a few seconds.
Add ½ cup chopped onion to the pan and fry on medium heat until they turn slightly brown. It will take 8-10 minutes. Keep stirring at regular intervals.
Add 1 teaspoon turmeric powder and salt to taste and cook for a few seconds. Keep in mind that we have already added salt while cooking the rice.
Now add 2 cups of cooked and cooled rice and mix well. Cook for 2-3 minutes.
Garnish with finely chopped coriander leaves and serve hot.
Frequently Asked Questions
To make turmeric rice using fresh turmeric, you can grate the fresh turmeric and add in the cooked rice.
Make sure you do not overdo the quantity of fresh turmeric, as it has very strong flavors. For every one cup of cooked rice, add ½ teaspoon grated fresh turmeric.
Making any rice recipe is an easy process in the Instant Pot, but only if you get the ratio right.
Wash the rice properly and keep it aside for later use. Press the SAUTE mode and add ghee to the Instant Pot.
Once the ghee is hot, add in cumin seeds, cloves, and cinnamon. After 30 seconds, add in the onions and let them cook till they turn light brown in color.
Once done, add in turmeric powder and salt. After a minute, drain the rice and add it to the pot. Add the required water (1:1 ratio works fine for me) and close the pot with the lid.
Seal the vent and press Pressure Cook mode on high pressure for 6 minutes. Once the timer goes off, let the pressure release naturally. Then open the lid of the pot and fluff using a fork.
Basmati Rice is best to make turmeric rice, as it comes out fluffy and grains are separated from each other. Also, Basmati Rice is full of aroma and flavors, that go well with the ingredients of the Turmeric Rice recipe.
Having said that, any rice will work in this recipe.
Pro Tips by Neha
This recipe can be easily doubled or tripled.
Add veggies or proteins like tofu, chicken or shrimp to make this rice wholesome.
You can replace white rice with quinoa, couscous, brown rice or wild rice.
Add a little curry powder while stir frying the rice for a spice kick.
Use oil in place of ghee to make it vegan.
Serving Suggestions
I like to serve this golden rice with my tandoori chicken, grilled meat or vegetables.
You can serve this humble rice with simple plain yogurt or raitas such as Boondi Raita, Tomato Onion Raita, Easy Cucumber Raita, Kaddu Ka Raita, or even Carrot Raita.
Papad and pickle on the side will surely enhance the flavor of this rice raita combination.
As it is highly spiced, you can also serve it along with dals and curries or serve it as a side dish with your festive meals.
Storage Suggestions
This rice recipe stays good in the refrigerator for about 2 days in an airtight container. Once you want to serve it again, heat it in the pan or in the microwave.
This recipe freezes well. You can freeze it in an airtight container or a freezer-safe ziplock bag.
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Recipe Card
Turmeric Rice Recipe
Ingredients
- 2 tablespoon ghee
- 2 whole cloves
- 1 inch piece of whole cinnamon stick
- 1 teaspoon cumin seeds
- ½ cup chopped onion
- 1 teaspoon turmeric powder
- salt (to taste)
- 2 cups cooked rice
Instructions
- Start by cooking the rice. Wash 1 cup of rice with water 2-3 times until the water runs clear. Washing the rice removes the extra starch and the resultant cooked rice is fluffy and each grain is separate. Drain the rice in a colander to remove extra water.
- Add the rinsed rice to a large pot along with 2 cups of water and salt to taste. You can also add a few drops of lemon juice to make it even fluffier. Close the lid of the pot and cook on low heat until all the liquid is absorbed and the rice is tender. It will take 20-25 minutes.
- Remove the pot from heat and let it rest for 10 minutes. Now open the lid and fluff gently using a fork. Cool the rice completely before using it to make turmeric rice. If the rice is not cooled well, the resultant turmeric rice will turn out mushy.
- If you are in a hurry, transfer the freshly cooked rice to a baking tray and spread it evenly. Refrigerate it for 30 minutes or freeze for 15 minutes.
- Heat 2 tablespoon ghee in a pan. Once the ghee is hot, add 2 whole cloves, 1-inch piece of whole cinnamon stick, and 1 teaspoon cumin seeds and let them crackle for a few seconds.
- Add ½ cup chopped onion to the pan and fry on medium heat until they turn slightly brown. It will take 8-10 minutes. Keep stirring at regular intervals.
- Add 1 teaspoon turmeric powder and salt to taste and cook for a few seconds. Keep in mind that we have already added salt while cooking the rice.
- Now add 2 cups of cooked and cooled rice and mix well. Cook for 2-3 minutes.
- Garnish with finely chopped coriander leaves and serve hot.
Did you make this recipe? Let me know!