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Turmeric Basmati Rice and Peas

Turmeric Basmati Rice

4.86 from 14 votes
Golden, fluffy, turmeric basmati rice with peas is an easy side that's perfect with your favorite Indian dishes like curries or grilled meats, ready in under 30 minutes!
Prep Time: 10 minutes
Cook Time: 20 minutes
wait time: 5 minutes
Total Time: 35 minutes
Yield: 8 servings
Course: Side Dish
Cuisine: Indian

Equipment

  • medium heavy pot

Ingredients

  • 4 teaspoon olive oil
  • ½ cup chopped onion
  • 2 garlic cloves (minced)
  • 1 teaspoon ground turmeric
  • 2 cups basmati rice
  • 4 cups water
  • 1 cup frozen peas
  • 2 large veggie bouillon cubes (or chicken bouillon (such as knorrs or maggi) or 4 teaspoons Better than Bouillon)
  • 2 dry bay leaves
  • ¼ teaspoon black pepper
  • kosher salt (to taste)

Instructions

  • In a medium heavy pot with a tight fitting lid, heat oil on medium heat and saute onions, garlic and turmeric for about 2 minutes, until tender.
  • Add the rice and stir, saute 2 minutes longer, stirring frequently. Add the water, peas, bouillon cubes, bay leaves, black pepper, and taste for salt, it should be flavorful and salty enough like a soup, adjust as needed.
  • Let the water boil on a medium-high heat stirring once at this point. As the water boils down and just barely skims the top of the rice, reduce heat to very low and cover 15 minutes.
  • The steam will cook the rice so do not open the lid. After 15 minutes, shut the flame off and let it sit at least 5 more minutes without touching the lid. The steam will finish cooking the rice without burning the bottom. Then fluff with a fork and enjoy.

Notes

Helpful Tips:
  • Don’t touch until it’s done. Let it sit 5 minutes after cooking, then fluff the rice with a fork. Don't stir it while it's cooking, it will smash the rice.
  • Don't open the lid until it's finished and has rested 5 minutes. The steam is what will finish cooking the rice, if you lift the lid you will lose the steam.
  • You will need a heavy pot with a tight fitted lid to make rice. This is a must, if any steam escapes your rice will be under cooked.
  • If you don't have a tight fitted lid, you can place a sheet of foil over the pot, then top with the lid to prevent steam from escaping.
  • Don't cover the rice until most of the liquid has been absorbed and is just
    skimming the top or it will come out too wet.
  • This recipe can easily be halved.

Nutrition

Serving: 1cup, Calories: 207.5kcal, Carbohydrates: 40g, Protein: 5g, Fat: 3.5g, Saturated Fat: 1g, Sodium: 545mg, Fiber: 2g, Sugar: 1.5g
- WW Points: 6