This super easy and colorful Yellow Rice (Indian Turmeric Pilau Rice) is a fragrant side dish made with basmati rice, onions, turmeric, and spices. It is ready in less than 30 minutes and tastes better than store-bought ones. Try it alongside your favorite Indian dishes such as Butternut Squash and Chickpea Curry, Tandoori Chicken, and Dal Palak (Spinach Dal).
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This delicious and vibrant side dish gets its golden color from a spice called "turmeric", a really wonderful ingredient that adds delicious flavor. This earthy yellow spice also has lots of health benefits such as boosting brain function and fighting heart disease and cancer.
Same as Mushroom Rice (Mushroom Pilau), this Yellow Rice (Indian Turmeric Pilau Rice) has a mild aromatic flavor and only takes 5 minutes to prepare. The technique I use for preparing this simple dish is very similar to my Turkish Rice (Sehriyeli Pilav) recipe. I wash and soak the rice in cold water, fry the aromatics in ghee (or olive oil), add water along with the rice, cook, and rest before serving.
What is Turmeric?
Turmeric is a vibrant yellow root plant (Curcuma longa), that is a part of the ginger family. It is used in cooking predominantly in Indian and Southeast Asian cuisines for its yellow color and warm, earthy flavor.
Turmeric powder has a warm, bitter, peppery flavor and earthy, mustard-like aroma. It is more commonly used for cooking and also used for cosmetics and food coloring.
I use fresh turmeric roots for making Ginger Garlic Paste and add it in dishes such as Keema Naan Bread, Chicken Stir Fry With Noodles, and Sticky and Spicy Baked Chicken Wings.
Why This Recipe Works
- Making this delicious and aromatic yellow Indian pilau rice only takes 5 minutes longer than regular boiled rice.
- Yellow Rice (Indian Turmeric Pilau Rice) tastes much better and is cheaper than store-bought or takeaway rice!
- This dish is versatile. You can vary the spices and adjust them to your taste. Or you can add leftover chicken or lamb to turn it into a substantial meal.
- The leftovers would keep for up to 3 days when refrigerated or for up to 3 months in the freezer.
- This yellow rice recipe uses simple ingredients that are very easy to find in your nearest convenience store or supermarket!
Ingredients and Substitutes
- Rice - Basmati is a fragrant long-grain rice variety that is ideal for dishes like biryani, fried rice, or other pilaf dishes. I prefer basmati rice for this recipe but any other long-grain rice will work. Make sure you don’t use a quick or easy cook or minute rice type as they might turn into a mash or sticky mess.
- Turmeric - This earthy spice gives the yellow pilau rice its vivid golden color. Alternatively, you can use saffron infused in milk.
- Onions - Use white, brown, or yellow onions. Shallots are also great for this recipe.
- Ghee - I prefer using ghee or clarified butter as they elevate the flavor of the pilau. You can use vegetable oil or olive oil to make this dish vegan.
- Bay leaves – This aromatic leaf adds so much flavor to rice so try not to skip it. Remove them from the pan before serving.
- Stock - It adds great flavor to pilau dishes. Use Basic Homemade Vegetable Stock for the vegan option. Chicken Stock (Bone Broth) also works perfectly with rice dishes. Alternatively, you can use stock cubes or store-bought stock.
- Green Cardamom - You can add them whole to the pan or you can split them. Remove them from the pan before serving.
- Cinnamon stick - It adds extra aromatic flavor to this vibrant rice dish. Split it in half before adding it to the rice for extra cinnamon flavor.
- Salt - Adjust it to your taste. Add less salt if using store-bought stock or stock cubes.
How to Make the Perfect Turmeric Rice?
Yellow Rice (Indian Turmeric Pilau Rice) is very easy to make and you can experiment with other pilaf alternatives once you’ve mastered the basics. There are a few easy steps that you need to follow to achieve the best results:
Wash the rice under running cold water until the water from the rice is clear and soak in cold water for 20 minutes (skip soaking if you are in a hurry).
Melt the ghee in a pan and sauté the onions and garlic on medium-low heat until translucent.
Add the cardamoms, turmeric, bay leaves, and cinnamon stick to sautéed onions.
And sauté together for 45 seconds, keep stirring to avoid burning.
Pour in the stock, deglaze the pan, and then add salt and pepper. Check and adjust the seasoning to your taste.
Add the rice, stir just enough to mix, and let it gently simmer on low heat for 20 minutes with the lid on.
Let it rest for 6 to 8 minutes without opening the lid. Fluff the rice using a fork before serving.
Remove the bay leaves and cinnamon stick before serving the Yellow Rice (Indian Turmeric Pilau Rice).
Scroll down to the recipe card for the full, printable recipe!
Top Tips From the Chef
- Use basmati rice for this pilau dish and avoid using easy cook rice.
- Wash the rice under cold running water until the water coming from the rice is completely clear.
- Soak the rice in cold water for 20 minutes if you have time.
- Gently sauté the onion and garlic on medium-low heat. Stir occasionally to avoid burning them.
- Use the right amount of rice to water ratio which might differ from the type of rice you are using. This recipe is for basmati rice only. Check the packaging for the right rice-to-water ratio if using different rice.
- Cook the rice on low heat and gently simmer it. Use a pan with a perfectly fitting lid.
- Don’t open the lid or stir the rice while cooking. Let it rest for 6 to 8 minutes before opening the lid.
- Gently fluff the rice using a fork, and remove the bay leaves and cinnamon stick before serving.
Serving Suggestions
This fragrant yellow rice is perfect for serving with most of Indian and South Asian dishes such as Tandoori Chicken, Butternut Squash and Chickpea Curry, and Dal Palak (Spinach Dal) along with a bowl of cooling Onion Raita.
If you are looking for something to scoop up all these delicious curry and rice with, check out my Pakistani Roghni Naan, Keema Naan Bread, and Garlic Naan (Indian Flatbread) recipes.
Let the leftover rice totally cool down, place it in an airtight container, and keep it refrigerated for up to 3 days, or in the freezer for up to 3 months. Don’t reheat it and then chill it again after defrosting the rice.
Yes, this recipe is gluten-free. It also can be made vegan and dairy-free when the ghee is substituted with vegetable oil and is made with vegetable stock or water.
Basmati is a fragrant long-grain rice variety that is ideal for dishes like biryani, fried rice, or other pilaf dishes. The pilau dishes come out fluffy as the grains are separated from each other.
Also, basmati rice has a specific aroma and flavor that go well with the ingredients of the Turmeric Yellow Rice recipe.
Related Recipes
For more delicious rice dishes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this fragrant and colorful Yellow Rice (Indian Turmeric Pilau Rice) as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Yellow Rice (Indian Turmeric Pilau Rice)
Equipment
- 1 Saucepan
Ingredients
- 300 g basmati rice or long-grain rice
- 1 tablespoon ghee or butter
- 1 medium onion (diced)
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 cinnamon stick
- 2 bay leaves
- 3 green cardamoms
- 450 ml vegetable stock or chicken stock
Instructions
- Wash the rice under running cold water until the water from the rice is clear and soak in cold water for 20 minutes.
- Melt the ghee in a pan and sauté the onions and garlic on medium heat until translucent.
- Add the cardamoms, turmeric, bay leaves, and cinnamon stick and sauté for 45 seconds, keep stirring to avoid burning.
- Pour in the stock, deglaze the pan, and then add salt and pepper. Check and adjust the seasoning to your taste.
- Add the rice, stir just enough to mix, and let it gently simmer on low heat for 20 minutes with the lid on.
- Let it rest for 6 to 8 minutes without opening the lid. Fluff the rice using a fork before serving.
Notes
- Use basmati rice for this pilau dish and avoid using easy cook rice.
- Wash the rice under cold running water until the water coming from the rice is completely clear.
- Soak the rice in cold water for 20 minutes if you have time.
- Gently sauté the onion and garlic on medium-low heat. Stir occasionally to avoid burning them.
- Use the right amount of rice to water ratio which might differ from the type of rice you are using. This recipe is for basmati rice only. Check the packaging for the right rice-to-water ratio if using different rice.
- Cook the rice on low heat and gently simmer it. Use a pan with a perfectly fitting lid.
- Don’t open the lid or stir the rice while cooking. Let it rest for 6 to 8 minutes before opening the lid.
- Gently fluff the rice using a fork, and remove the bay leaves and cinnamon stick before serving.
Nutrition
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