Bring a warm golden colour to your table with this easy turmeric rice recipe. Butter, olive oil and bay leaves give the rice a fragrant finish, while chicken or beef stock adds depth. Serve it with grilled chicken, kebabs or a fresh salad and yogurt.
Difficulty: Easy Serves: About 4 as a side dish Soaking: 30 minutes or according to your rice package Cooking: About 55–60 minutes using the original steaming method.
Ingredients
- 2 cups basmati rice
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground black pepper, or less to taste
- 2 teaspoons salt, divided; reduce if using salted stock
- 3 cups chicken stock, beef stock or water, adjusted for your rice variety
- 2 bay leaves
Use the same measuring cup for the rice and liquid. VATAN Premium Aged Basmati is an option for this dish; follow the bag’s soaking and water guidance. Sella rice may need different amounts of water and cooking time.
How to make turmeric rice
1. Rinse and soak
Rinse the rice several times until the water becomes clearer. Cover with lukewarm water, add about 1 teaspoon of the salt and soak for around 30 minutes, or as directed on the package. Drain thoroughly before cooking.
2. Coat the rice in butter and oil
Melt the butter with the olive oil in a heavy-bottomed pot over medium heat. Add the drained rice and stir gently for 4–5 minutes, coating the grains without breaking them.
3. Add the seasoning and liquid
Stir in the turmeric, black pepper, remaining salt and bay leaves. Mix briefly so the colour spreads evenly, then pour in the stock or water. Avoid frying the turmeric for too long, as it can become bitter. Adjust the liquid to suit the rice package instructions.
4. Let the rice absorb the liquid
Bring to a boil, then reduce to medium-low heat. Simmer for about 10 minutes, until most of the liquid has been absorbed and small steam holes appear on the surface. The exact timing depends on the rice and the pot.
5. Steam and serve
Cover tightly and turn the heat to its lowest setting. The original Persian recipe steams the rice for about 45 minutes. For basmati, use the package cooking guidance and check tenderness earlier, since some varieties cook more quickly. If using a cloth under the lid, keep it securely tucked away from the burner. Remove the bay leaves, gently fluff the rice and serve warm.
Serving ideas
Serve golden turmeric rice beside grilled chicken, roasted meat or kebabs. For a simple meal, add a fresh salad and plain yogurt. The chicken in the photo below is a serving suggestion and is cooked separately; it is not part of this rice recipe.
Tips for fluffy golden rice
- Match the water to the rice. Age, variety and soaking all affect how much liquid is needed. Treat 3 cups as the original recipe’s starting amount, rather than a universal ratio.
- Watch the salt. Stock can already contain plenty of salt, so reduce the added amount accordingly.
- Keep the heat low. Gentle steaming helps the upper grains finish cooking without scorching the bottom.
- Make a meat-free version. Use water or vegetable stock. For a dairy-free version, replace the butter with additional olive oil.
Looking for rice for your home kitchen or restaurant? Explore VATAN basmati rice from Komo Products and choose the variety that suits your cooking method.
Adapted in English from Aida Soltani’s “طرز تهیه پلو زردچوبه؛ ساده و خوشرنگ” in Kalleh Book. Portions and guidance for basmati have been clarified for this version.