I wasn’t looking to rediscover rice. I just wanted something with a little more personality than plain Basmati rice. Enter turmeric powder, bay leaf and green cardamom – the trio responsible for this golden pan of goodness that pairs beautifully with curries, dals and everyday meals.
I’m trying out a new curry recipe this week, which sounds far more glamorous than it actually is. In fact, it involves multiple pots simmering on the stove while Little Missy runs around the kitchen trying to “help” by grabbing props, moving napkins, and revamping my photo shoots according to her own creative vision.
What a week.
As a grain-loving nutritionist, I’m always looking for simple ways to make everyday staples feel a little more special. After a week of curry testing, I thought the sauce had gotten all the attention.
Enter this turmeric rice.
A few things I learned along the way
I ended up testing this recipe five times before sharing it with you. Between adjusting the water, adjusting the heat, and wondering where all my cooking liquid went, I learned that rice has opinions. Using my induction cooktop, a wide nonstick pan, and a tight-fitting lid, 2⅛ cups of water consistently gave me the tender, golden grains you see here.
Unlike many versions you’ll find online that call for a long list of spices, this recipe keeps things refreshingly simple. A spoonful of turmeric, a bay leaf, two green cardamom pods and basmati rice do most of the heavy lifting.
And if you’ve been around for a while, you already know that I can never resist an excuse to cook with turmeric. It’s a staple in so many South Asian cuisines for good reason. In addition to bringing that lovely golden glow to the pot, turmeric contains curcumin, a plant compound that has been studied for its anti-inflammatory properties. I also sneak in some black pepper, which helps your body absorb it more efficiently.
Time to make some fluffy rice!
That’s the bottom line! For the full ingredient list and full instructions, head to the recipe card below.
Make it a meal!
By the time I finished testing this recipe, I had found no shortage of ways to enjoy it. The golden grains are especially good at grabbing every last bit of gravy from Chole Chana and Egg Curry to Daal Makhani and Brinjal Curry. The rice brings just enough warmth and color to the dish while letting these South Asian staples shine.
If you try this Basmati rice recipe, I would really appreciate it if you leave a rating and comment below. And if you’re up Instagramtag me @desiliciousrd to cheer you on.
Imprint
Indian Turmeric Rice (So Easy!)
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Equipment
Ingredients
- 1¼ cup Basmati rice 250 gr
- 1 Ms olive oil extra virgin
- ¾ ch cumin seeds
- 1 bay leaf large
- 4 green cardamom slightly crushed
- 1 ch turmeric powder
- ½ ch black pepper
- ¾ ch sea salt or to taste
- 2⅛ cups water hot
Instructions
- Place the rice in a bowl and rinse 3-4 times until the water runs mostly clear. Soak for 20 minutes and then drain well.
- Heat the oil in a medium non-stick frying pan over medium heat.
- Add the cumin seeds, bay leaf and cardamom pods. It blooms until it smells.
- Add the drained rice and toss gently to coat the grains with the spices and oil.
- Pour the hot water and add the turmeric, pepper and salt. Mix gently.
- Let it come to a gentle boil. Once boiling, reduce heat to low (3), cover tightly with a lid and cook for 20 minutes.
- Turn off the heat and leave the rice covered and undisturbed for 10 minutes.
- Fluff gently with a fork before serving. You can remove the whole spices if you like.
To serve
- This is the rice I serve with everything from Chole Chana and Egg Curry to Daal Makhani and Brinjal Curry.
Video
Notes
From My Test Kitchen
- I tested this recipe five times before sharing it with you.
- Using my induction cooker, a wide non-stick pan, and a tight-fitting lid, I found that 2 cups plus 2 tablespoons of water consistently produced tender, fluffy grains.
- Keep in mind that the brand of rice, cookware, lid, heat source, and cooking habits can all affect the final result, so you may need to make small adjustments in your own kitchen.
Storage of leftovers
- Store cold rice in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze in a freezer-safe container for up to 3 months.
- Allow the rice to cool before refrigerating or freezing.
Warm up for fluffy grains
- Add a little water before reheating to restore moisture.
- Cover the microwave or heat gently on the stove over very low heat until warm.
- Fluff with a fork before serving to separate the grains and bring them back to life.
Color and texture tips
- Rinsing and soaking the rice is worth the extra few minutes. They help encourage long, separate grains.
- Don’t worry if you notice some darker golden spots around the edges of the pan after cooking. Once the rice has rested, a gentle fluff with a fork will distribute the color evenly throughout the rice.
- Basmati rice is delicate, so avoid unnecessary stirring to keep the grains long and intact.
Nutrition
The post Baked Indian Turmeric Rice (So Easy!) appeared first on Shahzadi Devje, RD CDE MSc | Healthy Indian Recipes | TV nutritionist.
