This turmeric rice is light, fluffy, and gets its beautiful golden color and warm earthy flavor from turmeric. Flavored with garlic, onion, and olive oil, this one-pot Middle Eastern yellow rice recipe is quick and easy to make on the stovetop. It's the perfect side dish for curries, grilled meats, seafood, or roasted vegetables.
I love making this yellow turmeric rice with brown basmati rice instead of white rice. It has a slightly nutty flavor, stays fluffy, and adds more fiber, making it a wholesome side dish for everyday meals. Prefer white basmati rice? I've included the cooking instructions below.
I use homemade chicken broth, garlic, onion, and warm spices to give every bite a rich, savory flavor. I often make a big batch of yellow rice for meal prep, and it pairs well with everything from grilled chicken to Mediterranean roasted vegetables, or as part of a Middle Eastern bowl with shish tawook, hummus, and fattoush salad.
This turmeric brown rice recipe makes fragrant, restaurant-quality rice right at home. It's similar to Indian-style yellow rice, but this Middle Eastern-style rice has a milder flavor, letting the turmeric, garlic, and onion shine. I love serving it with spicy tandoori chicken or harissa chicken skewers, and a cucumber tomato salad with feta.
Quick Look: Yellow Turmeric Rice Recipe
- ⏱Prep Time: 5 minutes
- 🍳Cook Time: 25 minutes
- 🔥Calories: ~161 kcal per serving
- 🌾Key Ingredients: Brown basmati rice, olive oil, onion, garlic, turmeric, cumin, cinnamon, chicken broth, lemon juice, fresh coriander or parsley
- ♨Cook Method: Rinse and soak the rice → sauté onion and garlic → toast the spices → stir in the rice → simmer with broth on the stovetop until fluffy → rest and fluff before serving
- 🌶Spice Level: Mild
- 😋Flavor Profile: Warm, savory, aromatic, and lightly spiced with a hint of citrus
- ⭐Difficulty: Easy, perfect for weeknight dinners or meal prep
What is Turmeric Rice?
Turmeric rice, also called yellow rice, is a simple and flavorful side dish that's popular in many Middle Eastern and Asian countries.
Every family has its own way of making it. This is my easy stovetop version that's fluffy, fragrant, and perfect for serving with grilled chicken, curries, or vegetables.
While some yellow rice recipes use saffron or annatto for color, this recipe uses turmeric to give the rice its beautiful golden yellow color and warm, earthy flavor.
Turmeric is widely used in Middle Eastern, Indian, and many Asian cuisines. It has an earthy, slightly bitter flavor and gives dishes their beautiful golden color.
Why you will love this Yellow Rice Recipe
- Easy one-pot turmeric rice: This yellow rice is made with simple pantry ingredients and ready with minimal prep.
- Great for meal prep: Make it ahead for busy weeknights. It reheats beautifully without losing its fluffy texture.
- Light, fluffy, and flavorful: Every grain is perfectly cooked and infused with garlic, onion, turmeric, and warm spices for golden color and delicious flavor.
- The perfect side dish: Serve this stovetop turmeric rice with grilled chicken, kebabs, curries, seafood, or roasted vegetables for an easy meal.
Turmeric Rice Ingredients
Here is what you'll need to make this yellow turmeric rice:
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Long grain basmati rice: I used brown basmati rice to make turmeric rice because it adds extra fiber and a slightly chewy texture. You can easily substitute white basmati rice for a softer texture and a shorter cooking time. Jasmine rice also works, but it will have a different aroma and may need a little less liquid.
- Turmeric powder: Turmeric gives this rice its beautiful golden color and is well known for its antioxidant properties. Use just 1 teaspoon. Too much turmeric can make the rice taste bitter.
- Black pepper: Black pepper helps improve the absorption of curcumin, the active compound in turmeric.
- Chicken broth: I highly recommend cooking the rice in low-sodium chicken broth for the best flavor. It adds a rich, savory flavor that makes the rice taste much better. If using water instead, add a chicken bouillon cube. For a vegetarian version, use vegetable broth or a vegetable bouillon cube.
- Onion and garlic: These simple ingredients add a delicious savory flavor and aroma, and bring out the taste of the warm spices.
- Ground cumin and cinnamon stick: These warm spices add a subtle Middle Eastern flavor without overpowering the rice. They complement the turmeric and make the rice fragrant.
- Lemon juice: A squeeze of fresh lemon juice at the end brightens the flavors and balances the earthy spices. Taste the rice before serving and add a little more if needed.
- Olive oil: I like using olive oil because it adds a mild flavor and keeps this yellow rice recipe light. You can substitute with ghee, butter, or any cooking oil with neutral flavor.
Variations
- Add peas, bell peppers, or mushrooms.
- Top it with toasted almonds or cashews and serve.
- Add raisins for a sweeter Middle Eastern variation.
How to make Yellow Turmeric Rice
This easy stovetop turmeric rice recipe is ready in about 30 minutes. Here's how to make yellow rice.
Rinse the rice 2-3 times until the water is almost clear. Soak rice in water for 30 minutes, then drain well and discard the soaking water.
Sauté onion and garlic: Heat the olive oil over medium heat. Add the onion and sauté until lightly golden. Stir in the garlic and cook for 1 minute.
Bloom the spices: Add the ground cumin, cinnamon stick, turmeric, and black pepper. Stir for about 30 seconds until the spices become fragrant. Be careful not to overcook the turmeric, as it can turn bitter.
Toast the rice: Add the soaked and well-drained rice. Gently stir for 1 minute so each grain is coated with the oil, onions, and spices. This gives the turmeric rice more flavor.
Add the broth: Pour in the low-sodium chicken broth and stir in the lemon juice. Taste the broth and adjust the salt or lemon juice if needed.
Cook the rice: Bring the broth to a gentle boil. Cover the pan with a tight-fitting lid, reduce the heat to low, and cook for 20-25 minutes, or until the rice is tender and all the liquid has been absorbed.
If using white basmati or jasmine rice, use 2 cups of broth or water for every 1 cup of rice. Cook for 15-20 minutes, or until the rice is tender.
Rest: Turn off the heat and let the rice rest, covered, for 5 minutes. I never skip this step because it helps the grains absorb any remaining moisture, making the rice light, fluffy, and easy to fluff with a fork.
Garnish and serve: Fluff the yellow rice with a fork. Stir in the chopped coriander (cilantro) or parsley while the rice is still warm. Cover for another 5 minutes so the herbs gently infuse the rice with fresh flavor. Serve and enjoy.
Tips to make the best yellow rice
- Rinse and soak the rice: Rinse the rice until the water is almost clear to remove excess starch. It helps the rice stay fluffy instead of sticky. Soaking the rice gives the grains time to absorb water, so they cook faster and turn out light and fluffy.
- Cook the onions until lightly golden: This brings out their natural sweetness and gives the rice a richer flavor. I also recommend using fresh garlic instead of garlic powder for the best taste.
- Let the rice rest: Once the rice is cooked, turn off the heat and let it rest, covered, for 5 minutes. This gives the grains time to absorb any remaining moisture, making the rice light, fluffy, and easier to fluff with a fork.
- Don't skip the broth: Chicken broth gives the rice a delicious savory flavor that you won't get from plain water. If you're using water, add a chicken bouillon cube so the rice doesn't taste bland. Vegetable broth or a vegetable bouillon cube works well for a vegetarian version.
What to serve with turmeric rice?
Turmeric rice is a versatile side dish that pairs well with Baked Tandoori Chicken, Mediterranean Chicken Kebabs, Pressure Cooker Chicken Curry, or Butter Chicken Grilled Mackerel Fish, or Mediterranean Roasted Vegetables. You can also serve it as the base for a Mediterranean rice bowl with grilled chicken, hummus, cucumber tomato salad with feta.
Recipe FAQs
Turmeric rice has a mild savory flavor with a warm, earthy taste from turmeric and aromatic spices. The garlic, onion, and chicken broth add savory depth, while a squeeze of lemon brightens the overall flavor. It isn't spicy and pairs so well with spicy dishes like grilled meats, curries, seafood, and vegetables.
Long-grain basmati rice works best because it cooks into light, fluffy grains that don't stick together. Brown basmati adds a nutty flavor and extra fiber, while white basmati cooks faster. Jasmine rice also works but gives a softer texture and floral aroma.
Store leftover turmeric rice in an airtight container in the refrigerator for up to 4 days. Reheat it in the microwave with a splash of water or broth to keep it moist. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
Yes. Let the turmeric rice cool completely, then transfer it to a freezer-safe container or zip-lock freezer bag. Better to freeze it in small portions. Freeze for up to 3 months.
To reheat, thaw it overnight in the refrigerator or microwave it straight from frozen with a splash of water or broth. Cover and heat until warmed through, then fluff with a fork before serving.
You can also reheat the rice in a pan over low heat with a splash of broth or water until warmed through.
Recipe Card
Turmeric Rice Recipe (Yellow Rice)
Equipment
- 1 heavy bottom pot/pan
Ingredients
- 1 cup brown basmati rice
- 2 teaspoon olive oil
- ½ cup onion finely chopped
- 2 garlic cloves minced
- ½ teaspoon ground cumin
- 1- inch cinnamon stick
- 1 teaspoon turmeric powder
- ½ teaspoon black pepper powder
- ⅛ teaspoon salt or to taste
- 2 and ¾ cups low-sodium chicken broth or vegetable broth or water
- 1 teaspoon lemon juice
- Fresh coriander leaves or parsley chopped (for garnish)
Instructions
- Rinse the brown basmati rice 2-3 times. Soak it in water for 30 minutes, then drain.
- Heat olive oil in a pan over medium heat. Add chopped onion and sauté until light golden.
- Add minced garlic and sauté for 1 minute.
- Add cumin, cinnamon, turmeric, and black pepper. Mix well.
- Add the soaked rice and toss with the spices for 1 minute.
- Pour in the chicken broth (or vegetable broth or water). Add lemon juice and mix.
- Taste the broth and adjust the salt or lemon juice if needed.
- Bring to a boil, then cover and cook on low heat for about 20-25 minutes, or until the rice is cooked. Mine was ready in 25 minutes.
- Turn off the heat and let the rice rest, covered, for 5 minutes.
- Fluff the rice gently with a fork.
- Add chopped coriander leaves or parsley while the rice is still warm. Cover for another 5 minutes so the herbs gently infuse the rice with fresh flavor. Serve and enjoy.
Notes
- If using white basmati or jasmine rice, use 2 cups of broth or water for every 1 cup of rice. Cook for 15-20 minutes, or until the rice is tender.
- If the rice isn't fully cooked and all the liquid has been absorbed, drizzle ¼ cup hot water around the edges of the pan. Cover and cook on low heat until the rice is tender.
- Rinse and soak the rice: Rinse until the water is almost clear to remove excess starch and keep the rice fluffy instead of sticky. Soak the rice for 30 minutes so the grains absorb water, cook evenly, and stay light and fluffy.
- Cook the onions until lightly golden: This brings out their natural sweetness and adds a richer flavor to the rice.
- For the best taste, use fresh garlic instead of garlic powder.
- Let the rice rest: Once the rice is cooked, do not open the lid, let it rest, covered, for 5 minutes. This helps the grains absorb any remaining moisture, making the rice light, fluffy, and easy to fluff with a fork.
- Don't skip the broth: Chicken broth gives the rice a delicious savory flavor that you won't get from plain water. If using water, add a chicken bouillon cube to prevent the rice from tasting bland. For a vegetarian version, use vegetable broth or a vegetable bouillon cube.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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