Empty My Fridge
Turmeric rice recipe
Ingredients
- Rice1 cup
- Butter1 tbsp
- Turmeric½ tsp
- Ginger1 tsp
- Garlic1 tsp
- Stock1 ½–2 cups
- Salt½ tsp
- Black pepper · ground¼–½ tsp
- Bay leaf1
- Cumin½ tsp
- Cardamom4
- Clove4
- Cinnamon2 inches
- Mace1
- Star anise1
- Cilantro¼ cups
- Raisin¼ cups
Instructions
- Rinse the rice well several times, then soak it for at least 15 minutes. Drain and set aside.
- Over medium-low heat, melt the butter in a pot. Add the ginger and garlic and sauté for 30 to 60 seconds, without browning them.
- Add the whole spices or garam masala, the pepper and the turmeric.
- Add the drained rice and turn the heat up to high. Fry for about 2 minutes, stirring occasionally and not too often so the grains don't break.
- Pour in the stock or water and add salt. Taste the liquid and adjust the salt. Bring to a rolling boil.
- Cover the pot, reduce to a simmer on low heat, and cook until the rice is fully cooked.
- When done, fluff the rice with a fork and garnish with coriander leaves.
Summarized from Swasthi's Recipes's video. Watch it for the details.
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