Turmeric Rice Recipe (Yellow Rice)

yellow turmeric rice served in a white bowl on brown countertop.

Turmeric Rice Recipe (Yellow Rice)

This turmeric rice is light, fluffy, and full of flavor. Made on the stovetop with garlic, onion, warm spices, and chicken broth, this easy Middle Eastern-style yellow rice is the perfect side dish for grilled chicken, kebabs, curries, seafood, or roasted vegetables

Prep Time5

Cook Time25

Total Time30

Course: Main, Side Dish

Cuisine: Mediterranean, Middle Eastern

Servings: servings

Calories: 161kcal

Author: Preeti Nayak

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