Indian Turmeric Rice Recipes

TURMERIC RICE

Steps:

• Melt 1 tbsp butter in saucepan, add onion and garlic, cook until softened.
• Add rice and turmeric; stir to coat.
• Add remaining ingredients,bring to boil, cover and simmer 17 minutes.
• Stir in remaining butter, remove bay leaf, serve.

TURMERIC RICE

Steps:

• Rinse rice until water runs clear, drain.
• In a medium saucepan over medium heat, add olive oil and butter.
• When butter is melted, add onion and garlic, saute until softened.
• Add rice and turmeric. Stir until combined. Add chicken broth and bay leaf, cover pan. Increase heat and bring to a boil.
• Reduce heat, allow to simmer 15-20 minutes, or until liquid is absorbed. Remove from heat and allow to sit for 5 minutes. Remove bay leaf, fluff with a fork and serve.

TURMERIC RICE RECIPE

Steps:

• Rinse rice well a few times. Soak it for at least 15 to 30 mins. Drain the rice and set aside.
• Heat butter in a pot and melt it.
• Add all the whole spices and saute on a low flame until fragrant.
• Then add ginger garlic and saute again for 30 to 60 seconds without burning or browning the garlic.
• Next stir in pepper and turmeric.
• Then add drained rice and regulate the flame to high.
• Fry the rice for about 2 mins stirring occasionally. Avoid stirring often as the rice grains will break.
• Pour the stock or coconut milk & add salt. Check the salt and add more if desired.
• Simmer and cover the pot. Cook on a low heat until the rice is fully cooked.
• When done fluff up the turmeric rice with a fork and garnish with coriander leaves. Serve with a curry, dal or a raita.

INDIAN TURMERIC RICE RECIPE

Steps:

• Firstly, rinse your basmati (or other long-grain rice) underwater until the water comes out clear. Now soak your rice in freshwater for 20 to 30 minutes, then drain the rice and set it aside. TIP: Do not skip this step! Rinsing rice removes starch that can cause the rice to become gummy while cooking. Soaking gives the rice the opportunity to cook more evenly.
• Gather ingredients - Red onion, ginger, Peas, cashews, green chili, cumin seeds, cinnamon stick, star anise, cloves, bay leaf, green cardamom, cilantro, peanuts and dried cranberries.
• Heat a pan on medium heat. Once hot, add oil and then add the bay leaf, cumin seeds, green cardamom, star anise, cinnamon stick, and cloves. Sauté until the spices are fragrant, around 30 seconds.
• Then add the sliced onion and green chili and cook for 3 to 4 minutes until the onions turn light golden brown in color. You can add a pinch of salt here so that onions cook faster.
• Add drained rice to the pan. Stir the rice with the spices for a minute. Then add water, salt, turmeric powder, and stir.
• Bring the rice to a quick boil, and then reduce the heat to a simmer. Cover the pan with a lid and cook for approximately five to six minutes, till the water is absorbed and the rice is cooked through. When the water level goes below the rice, add cashews and turn the flame off and let the rice cook in the steam.
• If the rice is undercooked and needs more water, then pour some hot water and give a stir. Cover and cook until it is done. Fluff it up with a fork.
• Garnish with chopped cilantro, dried cranberries, and peanuts (if you'd like). Serve with boondi raita, pomegranate raita, tomato onion raita, lentils, or curries of your choice

INDIAN TURMERIC RICE

Steps:

• Heat medium-sized pot with lid on stove top. Add oil and onion and cook until onion is tender, about 3 minutes. Add turmeric and curry powder and stir to heat and distribute for 15-30 seconds. Add broth and bring to a boil, add rice. Reduce heat to a simmer. Cover pot and cook for 20 minutes, covered the entire time. Remove from heat, fluff with a fork and add salt to taste before serving.

INDIAN-STYLE RICE WITH CASHEWS, RAISINS AND TURMERIC

Steps:

• Heat oil in a large pot over medium-high heat. Stir in rice, and cook for 2 minutes. Pour in the coconut milk, chicken stock, cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins, and cashew halves. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.

TURMERIC RICE BY MADHUR JAFFREY

Steps:

• Put the rice in a bowl and wash in several changes of water.
• Drain and leave in a strainer set over a bowl.
• Put the oil in a heavy based saucepan and set over a medium high heat. When the oil is hot and beginning to bubble, put in the cloves, bay leaf, cardamom pods and cinnamon. Stir once or twice and put in the garlic.
• As soon as the garlic turns medium brown put in the rice, turmeric and salt. Stir gently for a minute. Now add the water and bring to the boil. Cover tightly, turn the heat down to very, very low and cook for 20 minutes. Stir the rice with a fork to separate the grains and serve garnished with chives or spring onions.