Updated: Nov 15
When I'm in the mood for something that feels like a warm hug on a plate, I go straight for my turmeric rice. It starts with basmati rice, which, let's be honest, is the best friend spices could ever have. I stir in some vibrant grated turmeric, a good hit of ginger and garlic for that kick, and a pinch of my special homemade garam masala.
But the secret? A few strands of saffron for that hint of something special. All of this goodness goes into the rice cooker, which means I get to kick back a bit while it works its magic.
Picture this golden, fragrant rice alongside the charred edges of tandoori chicken or nestled under a blanket of buttery, spiced chicken (stay tuned). It's the kind of meal that just brings the table to life. Whether it's dinner with the family or impressing your friends at your next get-together, this turmeric rice promises to be the showstopper.
So, grab your spices, and let’s get started with the recipe!
Basmati Rice, 180g
Garlic, 1 Clove
Chicken Stock Homemade, 2 Cups
Ghee, 1 TBSP
Sea Salt, Pinch
Black Pepper, Pinch
Shahi Garam Masala Homemade, Pinch
Saffron, A Fat Pinch
Granulated Sugar, Pinch
Mortar & Pestle
Please visit my "How To Make Shahi Garam Masala" page for the recipe.
Please visit my "How To Make Chicken Stock" page for the recipe.
Wash and drain the rice with some water until the water runs clear, about 5 times.
Transfer to a rice cooker.
Grate in turmeric, ginger and garlic.
Followed by chicken stock, ghee, salt, pepper and garam masala.
Grind saffron and sugar with a mortar and pestle until powder forms.
Rinse the mortar with some of that stock and transfer it to the rice.
Cook rice as per the rice cooker manufacturer's instructions.
When the rice is cooked, fluff the rice with a fork.
Keep warm until ready to serve.
I served my turmeric rice with my tandoori chicken and butter chicken.
Stay tuned for my recipes...