This soft and fluffy turmeric rice is incredibly easy to make and packed with delightful aromas in every bite. Infused with the rich flavors of garlic, butter, and onion, this one-pot Middle Eastern-inspired dish comes together on the stovetop in under 20 minutes.
WHAT IS TURMERIC RICE?
Turmeric rice, sometimes called Middle Eastern or Indian rice, is a flavorful dish enjoyed across various Asian countries, with regional differences in spices and aromatics.
The vibrant yellow hue of Middle Eastern rice typically comes from natural spices like annatto, saffron, or turmeric, used interchangeably to transform white rice into a stunning golden dish.
For this recipe, we’ll use ground turmeric to enhance both the color and flavor of the rice. Turmeric, a cornerstone of Indian cuisine, has an earthy, slightly bitter taste and offers numerous health benefits.
INGREDIENTS
- 2 tbsp unsalted butter or coconut oil
- 1/2 medium onion, finely diced
- 4 cloves garlic, minced
- 1 tsp turmeric powder
- 2 cups (370g) basmati rice or any long-grain rice, rinsed and drained
- 3 cups chicken stock or vegetable stock
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- Parsley for garnish (optional)
- Serve with marinated chicken kebabs, grilled veggies, seafood, or meat
INSTRUCTIONS
- In a pot over medium heat, melt the butter. Add the onion and garlic, and sauté for 1-2 minutes until fragrant.
- Stir in the turmeric powder and mix well. Add the rice, ensuring the grains are evenly coated and lightly toasted.
- Pour in the stock, then add salt and pepper. Stir to combine, bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes.
- Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and serve. Enjoy!
NOTES
- This dish is best served fresh, but leftovers can be stored in an airtight container for up to 4 days in the fridge or 3 months in the freezer.
- To reheat, use a pot or microwave until steaming hot. Avoid reheating more than once.
