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)...
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:
Greek Roast Chicken
Pan-Fried Sriracha Tofu
Oven Braised Beef
Air Fryer Broccoli
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.
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.
Ingredients
1 tablespoon Butter
½ Brown / Yellow Onion, diced
1 teaspoon Turmeric
1 cup Basmati Rice
2 cups Chicken Stock
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.
The addition of turmeric turns this otherwise rather standard side dish into a vibrant bowl of anti-inflammatory goodness. Extremely versatile, this dish is a great accompaniment to meat or veggies, and can be made easily with minimum time and effort.
Add in garlic, ginger, turmeric and salt and mix all together. Add in cooked rice and mix through, scraping the bottom of the wok to ensure it doesn't stick. Add in sriracha to taste and stir fry for 2 minutes breaking up rice until there are no more white grains of rice. Serve and enjoy!
If your appliance does not specify a basmati rice ratio, a good rule of thumb is 1:1.5. So, for example, if you have a 1 cup of rice, you will add a 1 1/2 cup of water to the rice cooker.
While some varieties of rice naturally have a yellow cast, cooks across Latin America, South Africa, South Asia, the Meditteranean, and their diasporas often turn to highly pigmented flavorings like achiote (also called annatto), saffron, or turmeric to lend plain white rice a bright yellow color and singular flavor.
It's white rice cooked with either turmeric, saffron, or achiote (annatto)—or a combination of the three—to give it the yellow color. Because of the turmeric, yellow rice provides anti-inflammatory benefits. Additionally, it contains riboflavin, niacin, vitamin B6, and folate.
It is believed that the curcumin element present in turmeric can suppress the growth of fat tissues. Several research studies have been done on the effect of turmeric in reducing weight and body mass index.
For cooking rice, a general guideline is to add about 1/2 to 1 teaspoon of turmeric powder per cup of uncooked rice. This can vary depending on personal preference and the desired level of flavor and color. Start with a smaller amount and adjust to taste if needed.
But excessive addition of this spice can not only generate heat in the body, but at the same time spoil the taste of the delicacy by making it bitter. This is because turmeric naturally has a slight bitter taste, which can spoil the taste and texture of a dish when added in excess.
Cooking turmeric for just a few minutes does not reduce its nutritional value, but boiling turmeric over high heat or pressure cooking it reduces the effectiveness of Curcumin. However, cooking it for a small duration and pairing it with souring agents may help in better absorption of Curcumin in the body.
Basmati rice is lower in calories and carbohydrates than other rice types. For example, one cup of cooked Basmati rice contains about 205 calories and 45 grams of carbohydrates. In contrast, the same amount of white rice has about 242 calories and 53 grams of carbohydrates.
Wash the rice under cold water using a sieve or colander, or rinse in a saucepan until the water runs clear. This vital step prior to cooking removes any excess starch, giving you more separate, fluffy grains, while bringing out the basmati's wonderful flavour.
Place rice and water in a medium size saucepan over medium high heat, no lid. Bring to a simmer - the edges should be bubbling, the middle should be rippling, the surface will be foaming. Place a tight fitting lid on, then turn heat down to medium low (low for strong stoves). Cook for 12 minutes - DO NOT LIFT LID.
Sweet ingredients, like honey or sugar, can help counteract the bitterness of too much turmeric. Add small amounts of sweeteners until you achieve a more balanced flavour profile.
The active ingredient is called curcumin. Studies of the health benefits of turmeric are not completely conclusive, but some studies do indicate that turmeric is good for weight loss and can help fight heart disease and cancer (more here).
When taken by mouth: Turmeric is likely safe when used short-term. Turmeric products that provide up to 8 grams of curcumin daily seem to be safe when used for up to 2 months, Also, taking up to 3 grams of turmeric daily seems to be safe when used for up to 3 months. Turmeric usually doesn't cause serious side effects.
Yes.Golden Rice is safe to eat, just like other genetically engineered foods developed under strict regulation by experts. Genetic engineering is simply a more precise method of breeding than conventional breeding.
In a nutshell. Cooking turmeric for just a few minutes does not reduce its nutritional value, but boiling turmeric over high heat or pressure cooking it reduces the effectiveness of Curcumin.
The nutrients in this healthy wholegrain help to feed healthy gut bacteria. So to get the benefits, opt for brown rice over white rice wherever possible. Red and black rice are also good options for the gut. And, luckily, they are becoming more available in some supermarkets.
Introduction: My name is Pres. Carey Rath, I am a faithful, funny, vast, joyous, lively, brave, glamorous person who loves writing and wants to share my knowledge and understanding with you.
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