This yellow rice, or turmeric rice (haldi ke chawal), is a vibrant, flavorful, aromatic, and wonderful treat. Whole spices give it an exhilarating scent, and turmeric gives this dish a bright yellow color. The children in your household will undoubtedly like it. You can even pack this up for your kid’s lunch. Try this dish and make this holiday season brighter with yellow rice. Are you wondering how to make them? Read below for the quick and easy recipe.
Yellow Rice Recipe Ingredients
Rice: Use good quality long grain Basmati rice for the restaurant-style turmeric rice recipe. You can also use jasmine rice or small-grain rice like sona masuri, but adjust the water accordingly. Oil (or Butter): I used olive oil. You can also use butter. Whole Spices: Use cinnamon, cloves, bay leaf, green cardamom, and star anise (optional). Onions: Use white or sweet onions for this recipe. Turmeric: I used organic turmeric. Salt: for seasoning Coriander Leaves: Used as a garnish, they enhance the flavor, so do not skip them. Water (or Vegetable Broth): I used vegetable broth in this recipe, which adds a great flavor. You can also use water.
How to Make Indian Turmeric Yellow Rice in Instant Pot
Rinse the basmati rice 2-3 times until the water runs clear (removes extra starch), and drain the remaining water. Firstly, Press Saute on the Instant Pot. Heat oil (or butter) and add bay leaf, cinnamon stick, cardamom, and cloves. Saute for a few seconds (until aromatic). Add onions and saute till the onions turn soft. Next, add rinsed basmati rice, turmeric, and salt. Toast the rice for 30 seconds (till aromatic). This step helps your rice cook up into separate grains and is more flavorful. This step is optional. Then add vegetable broth (or water) and mix everything well. Close the Instant Pot with the pressure valve to Sealing. Cook on High Pressure for 4 minutes. Once the pot beeps, Do a Natural Pressure Release (NPR). Lastly, remove the lid away from you, and garnish with fresh cilantro/coriander leaves. Restaurant Style Perfect Yellow Rice is ready. Serve with raita, lentils, or any curry.
Stovetop Pot Instructions
To make the yellow turmeric rice recipe on a stovetop pot, follow the steps above until adding vegetable broth (or water) and then cook covered on medium-low heat until the water is absorbed and then turn off the heat. Allow it to rest for some time, and then open the lid and fluff the rice.
What to Serve with Indian Turmeric Yellow Rice?
Turmeric yellow rice can be enjoyed on its own or paired with curries, lentils (dal), or stir-fries, or just serve with a side of yogurt or raita and a salad. I love to pair with the below North Indian Curries: Dal Tadka Chana Masala Paneer Butter Masala Vegetable Kurma
Storage Suggestions
Store: Leftover yellow rice keeps well in the fridge for up to 2-3 days. Let it cool completely, and then store it in an airtight container. Freeze: Cool down the rice completely and store it in the freezer-safe airtight container for up to 1-2 months. Reheat: Sprinkle some water to moisten and reheat the Indian turmeric yellow pilaf in the microwave or stovetop until it warms through. If Frozen, allow it to defrost in the refrigerator for a few hours and then reheat it on the stovetop or microwave for steamy fresh turmeric rice.
Variations
Add Vegetables: You may add veggies like carrots, peas, and beans to the turmeric rice. Brown Basmati Rice: You can substitute white with brown basmati rice in this recipe. Pressure Cook on HIGH for 22 minutes, followed by Natural pressure release.
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