This Instant Pot Turmeric Basmati Rice is a great side dish with curries or lentils. Make it using my easy recipe in under 40 minutes (vegetarian, gluten-free, and can be easily made vegan).
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About Turmeric Rice
Turmeric Basmati Rice is a simple yellow-colored Indian rice preparation that is excellent to serve with curries and lentils.
Made in an instant pot (electric pressure cooker), this one-pot rice dish comes together in under 40 minutes using a few basic ingredients.
Not only Instant pot, but you can make those golden rice in a traditional stovetop pressure cooker or a pan over the stovetop.
This turmeric rice recipe is gluten-free and vegetarian and can be easily made vegan.
I made it in my 6-quart instant pot, but if you want to double or triple it, use an 8-quart pot.
Here are some more easy rice recipes you will love
- Bagara Rice
- Lemon Rice
- Gobi Pulao
- Palak Rice
- Matar Pulao
- Veg Pulao
- Pudina Rice
- Black Pepper Rice
- Vegetable Masala Khichdi
- Chicken Pulao
- Ghee Rice
What Is Turmeric
Turmeric is a rhizome (root) that is vibrant yellow. It is a close relative of ginger and is used extensively in Indian cuisine.
Turmeric has been recognized as a superfood that can fight cancer, cure depression, and lower brain disease risk.
Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a powerful antioxidant.
Turmeric leaves strong stains on hands and anything it comes in contact with. So be careful while using it. Use old utensils for cooking and wear gloves if handling it with hands.
Tip – I have an excellent tip for you if you have turmeric stains on your clothes or cooking utensils. Keep the item in strong sunlight for 20-30 minutes, and the stains disappear like magic.
Turmeric Rice Ingredients
Rice – This recipe is made using long-grain basmati rice. Try to use aged basmati rice as it is very flavorful, and the grains hold their shape well.
If not basmati rice, you can make this recipe with any white rice that is readily available.
You can also make this recipe using brown rice, but the cooking time and rice-to-water ratio will differ. Check my Instant Pot Brown Rice post for reference.
Ghee – I always make this rice in ghee, which gives a nice flavor and aroma. You can replace ghee with coconut oil or olive oil for a vegan version.
Whole Spices – You will need cumin seeds, cloves (laung), and cinnamon sticks (dalchini). Add a bay leaf (tejpatta) or black cardamom (badi elaichi) for extra flavor.
Onions – Onions give a nice caramelized flavor to this yellow rice recipe.
Add veggies such as cauliflower, green peas, corn, carrots, beans, tomatoes, etc., to make this dish more wholesome.
You can also add tofu, paneer, cooked chickpeas, etc., to the recipe. Cooked chicken, scrambled eggs, shrimp, etc., can also be added.
Turmeric Powder – Use organic turmeric powder (ground turmeric) to flavor the golden rice.
Cilantro (Fresh Coriander Leaves) – Garnish the turmeric rice with chopped cilantro.
You can also add some freshly squeezed lime juice (or lemon juice) to add a tangy taste to the turmeric rice.
Replace white rice with quinoa, couscous, brown, or wild rice. The time of cooking will be different, though.
Add a little curry powder, goda masala, biryani masala, or pav bhaji masala for a taste change.
Cook the turmeric rice in vegetable broth (vegetable stock) or chicken broth (chicken stock) instead of water for added flavor. You can also replace water with coconut milk for a taste change.
How To Make Turmeric Rice
Rinse 2 cups of long-grain basmati rice with water 2-3 times until the water clears.
Soak the rice in 4-5 cups of water for 15 minutes.
Press SAUTE button on the instant pot.
Add 2 tablespoon ghee to the pot and let it heat up.
Once the ghee is hot, add 2-3 cloves, a 1-inch piece of cinnamon stick, and 1 teaspoon cumin seeds, and let them crackle for 4-5 seconds.
Add ½ cup of chopped onions and fry until they turn golden brown, stirring frequently.
Now add 1 teaspoon turmeric powder and cook for 3-4 seconds.
Drain the water from the rice and add the rice to the pot along with 2 cups of water and 1 teaspoon salt.
Stir gently.
Close the lid and set the valve to the sealing position.
Press PRESSURE COOK and set the timer to 6 minutes at high pressure. The pot will take 10-12 minutes to build pressure and start the timer.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually by moving the valve to the venting position. Use the back of a spoon to move the valve to prevent steam burn.
Open the lid and fluff the turmeric rice gently using a fork.
Garnish with 2 tablespoon chopped cilantro and serve hot.
Frequently Asked Questions
Follow the instant pot recipe in a traditional stovetop pressure cooker over medium-high heat until adding turmeric powder. Drain the water from the rice and add the rice to the pot along with 3 and ½ cups of water and 1 teaspoon salt.
Stir gently. Close the lid and pressure cook for 2 whistles on medium-high heat. Remove the cooker from heat and let the pressure release naturally. Open the lid and fluff the turmeric rice gently using a fork. Garnish with 2 teaspoon chopped cilantro and serve hot.
Follow the instant pot recipe in a pan over medium-high heat until adding turmeric powder. Drain the water from the rice and add the rice to the pot along with 3 and ½ cups of water and 1 teaspoon salt. Reduce the heat to low. Cover the pan with a tight-fitting lid and cook for 20-25 minutes until all the liquid is absorbed and the rice is cooked. Remove the pan from the heat and let it rest for 5 minutes. Remove the lid and fluff the golden rice gently using a fork. Garnish with 2 teaspoon chopped cilantro and serve hot.
Yes, you can. Add 2 tablespoon ghee to a pan and heat it over medium-high heat.
Once the ghee is hot, add 2-3 cloves, a 1-inch piece of cinnamon stick, and 1 teaspoon cumin seeds, and let them crackle for 4-5 seconds. Add ½ cup of chopped onions and fry until they turn golden brown, stirring frequently. Add 1 teaspoon turmeric powder and cook for 3-4 seconds. Now add 3 cups of cooked and cooled leftover rice and mix well. Garnish with 2 tablespoon chopped cilantro and serve hot.
To make turmeric rice using fresh turmeric, peel and grate a 1-inch piece of fresh turmeric root and use it instead of turmeric powder.
Ensure you do not overdo the quantity of fresh turmeric, as it has robust flavors.
Serving Suggestions
I like to serve this golden rice with Tandoori Chicken and Yogurt Mint Chutney.
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 turmeric rice raita combination.
This rice pairs very well with Indian curries and lentils.
Storage Suggestions
Turmeric basmati rice can be stored in the refrigerator for 2-3 days in an airtight container. Reheat it in a pan or microwave before serving.
This recipe freezes well. Freeze it in an airtight container or a freezer-safe ziplock bag for up to 3 months, thaw, reheat, and serve.
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Recipe Card
Instant Pot Turmeric Basmati Rice Recipe
Ingredients
- 2 cups long grain basmati rice
- 2 tablespoons ghee
- 2-3 whole cloves (laung)
- 1 inch piece of whole cinnamon stick (dalchini)
- 1 teaspoon cumin seeds
- ½ cup chopped onions
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Rinse basmati rice with water 2-3 times until the water clears.
- Soak the rice in 4-5 cups of water for 15 minutes.
- Press SAUTE button on the instant pot.
- Add ghee to the pot and let it heat up.
- Once the ghee is hot, add cloves, cinnamon, and cumin seeds, and let them crackle for 4-5 seconds.
- Add onions and fry until they turn golden brown, stirring frequently.
- Now add turmeric powder and cook for 3-4 seconds.
- Drain the water from the rice and add the rice to the pot along with 2 cups of water and salt.
- Stir gently.
- Close the lid and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 6 minutes at high pressure. The instant pot will take 10-12 minutes to build pressure and start the timer.
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining pressure manually by moving the valve to the venting position. Use the back of a spoon to move the valve to prevent steam burn.
- Open the lid and fluff the rice gently using a fork.
- Garnish with cilantro and serve hot.
Cathy
hello. Can his be made with cumin powder vs seeds, and cinnamon powder vs sticks… or would that change the flavor too drastically? I want to try this, and I have the powders on hand. Thanks !
Neha Mathur
The taste won’t be the same, but you can definitely make it with powders.