A fragrant Indian turmeric yellow rice that’s better than takeout! This rice is made with just six ingredients: basmati rice, garlic, green cardamom, cinnamon, ghee, and turmeric.
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Why does this recipe work?
- This recipe is like an Indian takeout rice that is buttery and comforting! It uses pantry staples like turmeric for a bright yellow color and warm aromatics like garlic, cinnamon, and cardamom for warming flavors.
Ingredients and substitutes
All of these ingredients can easily be found at American grocery stores! Here are some substitutes if you are curious:
- Basmati Rice - Jasmine rice or any other long grain rice is a good substitute
- Garlic
- Green Cardamom Pods
- Ghee - You can also substitute butter for ghee in this recipe
- Cinnamon Powder
- Turmeric
Tips for fluffy stovetop rice
- Wash rice - It is important to wash rice anytime you cook it. There are residues and excess starches on the top of the rice that you'll want to get rid of so the individual grains can be separate. To do this, simply add water to the rice and scrub to release the starches, empty the cloudy water, and repeat until the water runs fairly clear (it won't ever be perfectly clear).
- Soak rice - This is an optional step but if you have the time, give the rice a 30 minute soak. This helps the rice absorb water and cook more evenly; plus, it also helps your stomach digest the rice better!
- For long grain rices like basmati use 2x the amount of water as the amount of rice.
- Allow the water to come to a boil before turning the heat to low.
- Cover the rice pot with a lid to allow the rice to steam.
- Allow the rice to steam for another 15 minutes after cook time to help create individual fluffy grains.
Methods of cooking rice
The instructions for cooking this rice are for the stovetop method; however, you can easily cook this in an Instant Pot or some rice cookers as well.
- Stovetop - The stovetop method is listed in detail in the recipe, but it involves sautéing the garlic and blooming the spices in the ghee before adding rice and water to the pot.
- Instant Pot - Just sauté your aromatics (ghee, garlic, and spices), then simply add the rice and water, close the Instant Pot on the rice setting, and walk away! It's that easy.
- Rice cooker - Similar to the Instant Pot, if the rice cooker has a sauté functionality, you can sauté the garlic first and then add the rest of the ingredients to the rice cooker and shut it. Otherwise, sauté the garlic and spices in a small saucepan and then add it to the rice cooker with the rice and water to finish cooking!
Chicken and yellow rice
Chicken and yellow rice are one of the most perfect combinations, so here are some recipes that you may like to pair with the rice:
Other rice dishes you may like
What is the ratio of water to rice?
For fluffy and plump basmati rice, use 1 part rice to 2 parts water! This means that for every cup of rice you want 2 cups of water.
Can I use cardamom powder instead of cardamom pods?
Use about ⅛ teaspoon of cardamom powder if you are substituting it for the pods. Add the cardamom powder with the other ground spices!
Why is it important to close the rice with a lid once cooked?
Allowing the rice to sit and steam after it's cooked allows the rice to slightly cool and the individual grains to separate.
What can I substitute for ghee?
You can use butter instead of ghee. The butter or ghee adds a lot of flavor, so don't substitute with oil.
Indian Turmeric Yellow Rice
A fragrant Indian yellow rice that’s better than takeout! Made with just six ingredients: basmati rice, garlic, green cardamom, cinnamon, ghee, and turmeric.
Ingredients
- 2 cups (370 g) basmati rice or other long grain rice like jasmine
- 4 (22 g) garlic cloves
- 2 tablespoons ghee unsalted
- 4 green cardamom pods
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon powder
- 2 teaspoons (14 g) sea salt
- 4 cups (920 g) water
Instructions
- Rinse and Soak Rice: Add 2 cups (370 g) basmati rice or other long grain rice like jasmine to a medium bowl. Add room temperature water to the rice and swish and scrub the rice with your hands. The water will be murky in the beginning but drain the water out and repeat the process until the water runs mostly clear. Once the water runs clear, add water to the bowl and allow the rice to soak in the water while you finish other tasks. You can optionally soak the rice for 30 minutes or more which will help you digest the rice easier and help with more even cooking.
- Finely Chop Garlic: Finely chop 4 (22 g) garlic cloves and set aside.
- Put a large saucepan with a lid (at least 3 quarts) onto the stove at medium-low heat. Add 2 tablespoons ghee and allow it to melt. Lightly crush the 4 green cardamom pods add them into the ghee, and allow the ghee to infuse with the scent of the spices. The cardamom will slightly puff up and brown which should take ~1 minute, but rely on your sense of smell rather than the timing.
- While the ghee melts, drain the basmati rice that has been soaking in water.
- Next, add the finely chopped garlic cloves, ½ teaspoon turmeric, ¼ teaspoon cinnamon powder and 2 teaspoons (14 g) sea salt into the pot and sauté just until the garlic softens, which should take another ~30 seconds.
- Add the drained rice to the pot and gently stir to coat all the rice in the spices and ghee.
- Next, add 4 cups (920 g) water into the pot and turn the stove on medium high heat. Wait for the water to come to a vigorous boil.
- Once the water comes to a boil, turn the heat down to low, cover the pot with a lid, and cook the rice covered for 15 minutes.
- After the time is up, remove the lid from the pot and check on the grains. Use a rice paddle or large serving spoon dipped briefly in water to gently mix or fluff up the rice and to check the doneness. The rice should have absorbed all of the water. If not, then turn the heat back on low with the pot uncovered until the water has been absorbed.
- Place the lid back on the pot and allow the rice to sit covered for another 10 minutes to help the rice form individual grains. Serve the rice warm or store it in the fridge for 3-4 days. This dish pairs perfectly with chicken dishes like malai chicken kebabs or tandoori chicken kebabs.
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Nutrition
Calories: 277kcalCarbohydrates: 51gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 13mgSodium: 787mgPotassium: 99mgFiber: 1gSugar: 0.1gVitamin A: 0.4IUVitamin C: 1mgCalcium: 32mgIron: 1mg
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