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Print Recipe

Turmeric Rice

Course: Side Dishes - Rice & Beans
Cuisine: Indian

Ingredients

  • 1 Cup Basmati Rice
  • 1/2 Teaspoon Turmeric
  • 1/4 Teaspoon Pepper
  • 1 Large or 2 Small Bay Leaves
  • 1/2 Teaspoon Cumin Seeds
  • 4 Green Cardamoms
  • 4 Whole Cloves
  • 3 to 4 inches Cinnamon Stick
  • 1 Star Anise
  • 1 Strand Mace Optional
  • 1 Tablespoon Butter
  • 1 Teaspoon Ginger Minced
  • 1 Teaspoon Garlic Minced
  • 1 1/2 to 2 Cups Stock or Water
  • 1/2 Teaspoon Salt

For Garnish:

  • 1/4 Cup Cilantro Chopped, Optional
  • 1/4 Cup Nuts & Raisins Optional

Instructions

  • Rinse rice well and then soak for 15 minutes. Drain rice and set aside.
  • In a small bowl, combine turmeric, pepper, bay leaves, cumin seeds, cardamoms, cloves, cinnamon stick, star anise and mace.
  • In a large Dutch oven over medium-low heat, melt butter. When bubbly, sauté ginger and garlic for 1 minute. Do not brown the garlic.
  • Add spices and rice and increase the heat. Fry the rice for 2 minutes, stirring occasionally.
  • Pour in stock and salt. Consult your package of rice to find out how much liquid to use. Bring rice to a boil, then cover and reduce heat to low. Simmer for about 20 minutes or until the rice has fully absorbed all the liquid.
  • When done, remove from heat and fluff the rice. Garnish with chopped cilantro or some nuts and raisins, if desired.