Indian: Garlic Turmeric Rice

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 8)  

Garlic turmeric rice is a simple, everyday preparation that turns a pot of plain rice into something quietly flavorful. Turmeric lends color and earthiness, while garlic adds depth without overwhelming the grain. It’s the kind of rice meant to support a meal, absorbing sauces and spices while holding its own. See notes below for rice cooker or Instant Pot adaptations.

Ingredients:

• 1 tablespoon ghee
• 2 cloves garlic, finely minced
• 2 cups uncooked white basmati rice (or sub jasmine rice)
• 4 cups water (for stove-top); see notes below for rice cooker instructions
• ½ teaspoon ground turmeric
• 1 teaspoon onion powder
• salt and black pepper to taste
• Fresh cilantro leaves and toasted cashews for garnish (optional)

Procedure:

1. Toast cashews (if needed), coarsely chop (or grind); set aside
2. Heat ghee in a pot with a tightly fitting lid
3. Add garlic, saute briefly (about 30 seconds)
4. Add the rice and allow it to toast for about 1 minute
5. Add water, turmeric, onion powder, salt, and black pepper; stir well
6. Bring pot to a boil; cover, reduce heat to low, and simmer until the rice is fully cooked and the water is absorbed (about 15 minutes)
7. Or: transfer to a rice cooker to finish cooking
8. Transfer to a serving dish and garnish with cilantro and cashews (if desired)

Notes:

• Rice cooker instructions: Follow steps 1–4, but only use 3 cups of water instead of 4; after stirring, transfer all ingredients to a rice cooker to finish cooking.
• Instant Pot instructions: Follow steps 1–4, but only use 2 cups of water instead of 4; after stirring, transfer all ingredients to the pressure cooker and use the rice setting to finish.