Indian · Dinner
Yellow Turmeric Rice (Low-Calorie)
Basmati rice simmered with turmeric, cumin seeds and a light hit of ghee, finished with peas and toasted cashews for texture. This version cuts back the usual butter and nuts sharply, using stock instead of extra fat for depth, so the dish stays fragrant and golden while landing well under 400 calories per serving.
$2
8 minsPrep
20 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
329Calories
8.1gProtein
7.9gFat
57.4gCarbs
4.8gSugar
4.9gFiber
690mgSodium
11mgChol
2.9gSat Fat
280mgPotassium
45mgCalcium
2.4mgIron
0mcgVitamin B12
9mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Rinse 3 tablespoons (30g) dry basmati rice in a fine sieve under cold running water until water runs clear, about 1 minute.
2
Toast
Melt ghee in a small saucepan over medium heat, add cumin seeds and toast for 30 seconds until fragrant and sizzling.
3
Simmer
Add rinsed rice, vegetable stock, sliced onion, turmeric, peas and salt to the saucepan. Bring to a boil over high heat, then cover, reduce to low and simmer 12 minutes until liquid is absorbed and steam holes appear on the surface.
4
Plate
Remove from heat, rest covered 5 minutes, then fluff with a fork. Scatter toasted cashews and chopped cilantro over the rice and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cup240ml cooked basmati rice, from 1/4 cup dry
- 1 1/2 cup360ml vegetable stock
- 2 tsp2 tsp ghee
- 1 tsp1 tsp cumin seeds
- 1 tsp1 tsp ground turmeric
- 11 onion
- 3.6 oz100g frozen peas
- 1 tbsp14g cashews
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp fresh cilantro
