This garlic turmeric rice is soft, fluffy and easy to make. It’s aromatic and absolutely delicious. All you need is some garlic, onion, and butter to form the base of this delectable flavor palate. It’s a one-pot Middle Eastern rice extravaganza!
- 2 tablespoons unsalted butter or ghee
- 1 medium onion, finely diced ( about 1 cup)
- 4 garlic cloves, minced
- 1 teaspoon turmeric powder
- 2 cups ( 370 g) basmati rice or any long-grain rice, rinsed and drained
- 3 cups chicken stock or vegetable stock
- 1/2 teaspoon salt or to taste
- 1-2 tablespoons fresh lemon juice
- Fresh parsley or cilantro leaves for garnish
- In a medium saucepan or pot, melt butter or ghee over medium heat. Add the onion and sauté for 3-4 minutes or until softened. Then, add the garlic and cook for 1 minute or until fragrant.
- Add turmeric powder and stir to combine. Mix in the rice and stir to combine. Cook for about 1 minute or until lightly toasted.
- Add the stock, salt and pepper. Mix well and bring to a boil. Once it starts to boil, reduce the heat to low, cover and simmer for 15 minutes or until the water has been absorbed. Remove from the heat and set aside for 5 minutes before fluffing the rice with a fork.
- Drizzle with lemon juice and garnish with fresh parsley or cilantro leaves.
- Serve and enjoy!
Rinse the rice prior to cooking. This helps remove any extra starch from the rice grains. This starch can cause your rice to stick together and become claggy rather than fluffy. To rinse your rice, use either a bowl or a colander. The colander method requires you to put your uncooked rice in a colander and rinse it under cold running water until the water runs clear, or at least less cloudy. The bowl method requires you to put your uncooked rice in a large bowl. Add enough water to cover all the rice, stir it, and pour out the water. Do this until your water runs clear or less cloudy, drain in a colander, and your rice is good to go.
You should sauté your vegetables before adding them. Sautéing your garlic and onion in butter really helps to bring out all the aromatic goodness. You want to be able to smell the heavenly aroma of cooking garlic and onion.
Cook your rice in a stainless steel sauté pan and taste the difference for yourself.
Be sure to let your rice rest for five minutes before fluffing with a fork. What you’re going to do is, when your timer goes off, remove your rice from heat and leave covered for about five minutes. Then fluff the rice with a fork. This allows your rice grains to absorb any residual moisture rather than leaving the moisture on the outside of the rice. This helps it get softer and fluffier.
Resting is a really important step in cooking the perfect rice dinner. In fact, rice cookers build a resting period into their cooking process! That’s why rice from the cooker often tastes so fluffy and delicious.
Storing & Reheating
Fridge: Store this yellow rice in an airtight container for up to 4 days.
Freezer: This turmeric rice freezes well in a freezer-safe container for up to 4 months. Thaw in the fridge and reheat in the microwave.
- Prep Time: 3 min
- Cook Time: 20 min
- Category: Side dishes
- Cuisine: Middle Eastern
- Calories: 372kcal
- Sugar: 1g
- Sodium: 691mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 121g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 20mg
Keywords: turmeric rice, garlic turmeric rice, yellow rice