Turmeric Rice

- Serves 4
​Commonly known as pulav in India, basmati rice is often fried in a tempering of whole garam masala and ghee. A similar and more flavorful version exists in the Middle-East where a few tablespoons of butter is used instead of oil to add more flavor. Salt can be added to taste. Tinting pulav with golden turmeric is a great way to amp up the flavor and the color of this beautiful grain. And if you are feeling extra fancy, you can even replace the turmeric with saffron strands. Soaking your rice for about an hour is a crucial step as it results in fluffy grains each time, so do remember this step. Serve hot pulav with any curry of your choice!

Ingredients for Turmeric Rice

260g good-quality basmati rice, washed and soaked in water for 1 hour (I recommend India Gate or Daawat brands)
540ml water (if using a rice cooker) OR 720ml
water (if using a saucepan), plus more water for
soaking rice
1-2 tablespoons oil/ghee
4 cloves garlic, chopped
1” cinnamon stick
4 cloves
2-3 green cardamoms, pounded in a mortar
1 bay leaf
2-3 Pandan leaves, tied in a bunch
2 organic chicken or vegetable cubes, crumbled
1/2 teaspoon turmeric powder
1/2 teaspoon or more salt, optional

Recipe
  1. Rinse basmati rice and soak in plenty of water for about an hour. Drain and use immediately.
  2. Heat ghee/oil in a saucepan or large frying pan - add garlic, cinnamon stick, cloves, pounded green cardamom, bay leaf, and fry until fragrant. Add pandan leaves followed by drained rice and stir to coat well. Transfer into a rice cooker if using one.
  3. Add 540ml of water if using a rice cooker. If using the same saucepan to cook rice, add 720ml water to the saucepan with rice.
  4. Add crumbled chicken or vegetable cubes, turmeric and salt – stir well to dissolve. Cook until rice is done.
  5. Once rice is cooked, the spices will rise to the top. Discard all whole spices; stir well and serve hot.
​Note: when cooking rice in a saucepan, cook uncovered on medium-high heat until there is only little water left in the saucepan, then stir. Reduce heat to low flame, cover and steam for another five minutes until fully cooked. Let it rest for a few minutes before serving. Serve hot. 
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​If using Jasmine rice, follow 1:1 ratio of rice to water in a rice cooker and 1:1.5 ratio of rice to water in a saucepan.
1 rice cup Jasmine rice = 140g = 180ml
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