This Turmeric Rice aka Indian Yellow Rice is a flavor bomb, super easy to make, healthy and delicious. Makes for a great weeknight dinner, ready in less than 30 minutes. Serve with grilled vegetables, tandoori chickengrilled kebabscurry, raita or a stew. No matter how you serve it, this unique fragrant turmeric rice is sure to impress your family and guests!!
Turmeric rice is produced in almost all Asian countries, but very differently in each country. Different ingredients such as rice, spices, stock, broth, onions and herbs are used depending on the region. This post shows you how to make the simplest yet delicious Turmeric Rice.
About Turmeric Rice
This yellow rice recipe uses basmati rice, turmeric, warming spices and whole herbs. It is a one pot dish where spices are marinated in fats like butter/ghee/oil to bring out the flavor. The rice is then cooked with these spices and juices to perfection.
In no time this will be cooked into a super aromatic and delicious dish filled with whole and very good spices.
In Indian cuisine, we do a lot rice varieties like Pulao, biryani Recipe & bath. Most homes do not make turmeric rice as such, but add turmeric to almost every rice dish except plain steamed rice.
This turmeric rice is the way I make it at home when I want to make the meal more lively and interesting.
It has a very unique flavor and does not taste or smell like regular pulao or biryani. I make a lot of changes to this turmeric rice and I’ve listed it in the recipe notes.
This dish is best prepared in a crockpot or Dutch oven over very low heat. But it can be done in one can momentarily or an Indian pot. I have included the details of the same below.
What is Turmeric?
Turmeric is a warming spice that comes from the rhizomes of the turmeric plant. It is widely used in Indian cooking as it gives dishes a vibrant color and an earthy flavor. In addition, it is also believed to increase immunity and keep the body warm during winter.
So we Indians also consume Turmeric tea & Turmeric milk during harsh winters for better health.
How to Make Turmeric Rice (Step by Step Photo)
1. Rinse the rice very well in sufficient amounts of water. Drain and simmer for at least 15 to 30 minutes. If you are in a hurry, put them in slightly hot water for 10 minutes. Strain and use.
2. Peel and chop ginger and garlic. If using green chillies, chop and set aside.
3. Heat a pot of butter. When the butter melts, add all the spices and fry over low heat for 30 to 60 seconds.
4. Then add ginger, garlic and chili pepper (optional). Saute until fragrant. Do not fry them.
5. Add pepper, turmeric and salt. Mix quickly.
6. Drain the water completely and add the rice. In high heat, they are cooked very well for 2 minutes, stirring occasionally and not often.
7. Pour in the coconut juice or milk. Stir and enjoy. The water should be slightly salty, otherwise add a little more.
8. Reduce the heat to very low and cook covered until the turmeric rice is done. If you want to make this in Indian pressure cooker, cook for 1 whistle on medium flame.
9. When done, there will be no moisture at the bottom of the pan.
Serve the turmeric rice with a curry. Here are some recipes you might want to pair with turmeric rice
Persimmon vegetables
Kadai paneer
Chicken Vindaloo
Chicken masala
Raita Recipe
Pro Tips
- Rinse the rice: Always rinse the rice thoroughly in plenty of water, at least three times or until the water runs clear. This removes the excess starch that is on the surface of the rice and will not make the turmeric rice sticky.
- Soak the rice: Soak the rice for at least 15 to 30 minutes. During soaking, the rice grains absorb some moisture and swell. They expand well during cooking. So you will get fluffy and perfectly cooked turmeric rice.
- Fry the rice: Frying the rice in butter not only brings out the aroma of the fragrant rice but also prevents the rice grains from becoming mushy.
- Liquid to rice ratio: To cook turmeric rice in a regular pot use 3 cups of liquid. To cook in the Instant Pot use 1¾ cups plus 2 Tbsp. If using Indian whistle pot, use 2.5 cups.
- For the best flavors, cook turmeric rice on low heat.
- Do not replace butter with oil. You can use ghee (clarified butter)
- Coconut milk or juice: Do not use water to cook this rice. You won’t get the real flavors. Canned coconut milk is too thick for this recipe. You can use coconut milk from the carton.
Similar recipes
Prescription card
How to make Indian yellow rice
Turmeric Rice in the Pot
Butter is the magic ingredient here. Do not replace it with oil.
seasoning – You can use any of your favorite spices. I also add about a tablespoon of ground fennel or saunf seeds.
Stock or coconut milk: You can use any stock of your choice or coconut milk. Avoid plain water as it does not add flavor to the rice. Here are the amounts to use if making it in a regular pot – 3 cups, Instant Pot – 1 3/4 cups plus 2 tablespoons, Indian Whistle Pot 2.5 cups.
Plants: I generally add about half a cup of mint leaves along with the garlic and ginger. Since I didn’t have it, I skipped it. You can use it if you like the smell of mint.
green chili: I have not added any chilies to the turmeric rice. If you want, you can add 1 minced chili along with ginger garlic.
To make this in Indian Whistle Pressure Cooker – Cook rice for 1 whistle on medium flame.
Alternative quantities given on prescription card are for 1x, original prescription only.
For best results, follow my detailed step-by-step photography instructions and tips on the recipe card.
Nutrition facts
Turmeric Rice (Indian Yellow Rice) Recipe
Amount per service
Calories 499
Calories from fat 90
% Daily Value*
Fat 10 g15%
Saturated fat 5 g31%
cholesterol 20 mg7%
Sodium 1456 mg63%
potassium 1044 mg30%
Carbohydrates 93 g31%
Fiber 5 g21%
Sugar 4 g4%
Protein 12 g24%
Vitamin A 1887 IU38%
Vitamin C 113 mg137%
Calcium 287 mg29%
Iron 10 mg56%
* Percent Daily Values are based on a 2000 calorie diet.
This turmeric rice recipe was first published in December 2019. Updated and republished in February 2023.
