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)
1-2 tablespoons oil/ghee
1” cinnamon stick
4 cloves
1 bay leaf
1/2 teaspoon or more salt, optional
1/2 teaspoon turmeric powder

Recipe
  1. Rinse basmati rice and soak in plenty of water for about an hour. Drain and set aside.
  2. Heat ghee/oil in a saucepan or large frying pan - add cinnamon stick, cloves, bay leaf, and fry until fragrant. Add 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. Add turmeric and salt.
  4. Stir well and 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.
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