Indian · Dinner
Yellow Turmeric Rice (Dairy-Free)
Basmati rice cooked with turmeric, whole spices, and browned onion, finished with coconut oil and fresh cilantro. A fragrant, golden side dish rooted in Indian home cooking, built from cumin, cardamom, and bay leaf rather than any dairy fat, served warm alongside curries, dal, or grilled vegetables.
$2
8 minsPrep
20 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
395Calories
7.2gProtein
12.3gFat
64.1gCarbs
2.2gSugar
2.9gFiber
619mgSodium
0mgChol
9.5gSat Fat
198mgPotassium
46mgCalcium
2.1mgIron
0mcgVitamin B12
3.6mgVitamin C
vegan
vegetarian
low-calorie
dairy-free
Instructions
1
Prep
Rinse the basmati rice under cold water until the water runs mostly clear, then drain well in a sieve.
2
Sauté
Heat the coconut oil in a small saucepan over medium heat, add the sliced onion, and cook 4–5 minutes until the edges turn golden brown.
3
Bloom
Add the cumin seeds, cardamom pods, bay leaf, and cinnamon stick; cook over medium heat 30–45 seconds until fragrant and the cumin seeds sizzle.
4
Simmer
Stir in the turmeric, add the rice, water, and salt, bring to a boil, then cover and simmer on low 12 minutes until the water is absorbed.
5
Rest
Remove from heat and let the rice stand covered for 5 minutes until the grains firm up and separate easily.
6
Plate
Fluff with a fork, scatter the cilantro over the top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 180g180g basmati rice
- 2 tbsp2 tbsp coconut oil
- 11 onion
- 1 tsp1 tsp cumin seeds
- 44 cardamom pods
- 22 bay leaf
- 22 small cinnamon stick
- 1 tsp1 tsp turmeric
- 1 1/2 cup360ml water
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp cilantro
