Turmeric Rice

WRITER BYCassie

POSTEDSeptember 14, 2020

This easy turmeric rice is full of flavour and makes a great side dish. Turmeric adds lovely colour and cooking in chicken stock makes it the most tastiest rice ever. This yellow basmati rice is oven baked, so you can set and forget while prepping the rest of the meal.

Plain rice serves it purpose but it can be a little boring, right? Mix things up by making a batch of this turmeric rice.

Basmati rice is cooked in chicken stock and turmeric and the result is the most flavourful rice you'll ever eat.

One thing I love about this dish is that it's oven baked. You simply set a timer and forget about it until it's done its thing.

I love to use this yellow basmati rice in many ways but it's perfect with some grilled chicken or even as a base for a buddha bowl with delicious roasted vegetables.

WHY YOU'LL LOVE THIS RECIPE...

Perfectly cooked rice every time
Oven baked - set and forget
Cooking in chicken stock gives rice so much flavour

WHAT YOU'LL NEED

Here's what you'll need to make up a batch of yellow basmati rice (full measurements listed in the printable recipe card at the bottom of this post)...

Butter
Onion
Turmeric
Basmati Rice
Chicken Stock

HOW TO MAKE TURMERIC RICE - STEP BY STEP

Preheat the oven to 180C / 350F.

Melt butter in a heavy bottom pot (a dutch oven is perfect) on medium heat, then add onion and sauté until softened.

Add turmeric and mix together with the onion until fragrant - no more than 30 seconds.

Add rice and chicken stock to the pot and give it a good stir. Place lid on the pot and move it to the oven to cook for 25 minutes.

Pull the pot out of the oven and set aside for 10 minutes with the lid still on. Remove the lid, fluff the rice with a fork and serve.

HOW TO SERVE THE RICE

I love to use it as a side dish for my air fryer chicken thighs with some garlic yogurt sauce on top. For a meatless version, use it as a base for a buddha bowl with roasted vegetables and sauce on top.

Here's a few more recipes that are great to pair this rice with:

TIPS FOR MAKING THIS RECIPE

You'll want to use an oven-safe pot and lid for this recipe. Please double check your lid is oven-safe before using. A dutch oven is ideal. If you don't have a pot that is suitable you can use a small roasting pan and cover it with aluminium foil to bake.
I love the flavour that chicken stock gives this rice but feel free to substitute for vegetable stock.
The rice will keep well in the fridge for a few days in an airtight container.

MORE SIDE DISH RECIPES

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RECIPE

Turmeric Rice

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

4 Stars (16 Reviews)

servings

4

Scale

Instructions

Preheat the oven to 180C / 350F.

Melt butter in a heavy bottom pot (a dutch oven is perfect) on medium heat, then add onion and sauté until softened.

Add turmeric and mix together with the onion until fragrant - no more than 30 seconds.

Add rice and chicken stock to the pot and give it a good stir. Place lid on the pot and move it to the oven to cook for 25 minutes.

Pull the pot out of the oven and set aside for 10 minutes with the lid still on. Remove the lid, fluff the rice with a fork and serve.

Notes

You'll want to use an oven-safe pot and lid for this recipe. Please double check your lid is oven-safe before using. A dutch oven is ideal. If you don't have a pot that is suitable you can use a small roasting pan and cover it with aluminium foil to bake.

I love the flavour that chicken stock gives this rice but feel free to substitute for vegetable stock.
The rice will keep well in the fridge for a few days in an airtight container.