This fluffy turmeric scented rice and peas is an easy side, perfect for curry or grilled meat and ready in 30 minutes!
Turmeric Rice and Peas
This vibrant turmeric rice and peas are those simple noodles I love to make when we eat Indian food for supper. It enhances your daily basmati rice and brings more color and flavor to the table. This recipe was inspired by the Indian rice I ordered with curry while working in New York. I
Recreated a simplified, friendly and family-approved version at home. You can use it as a side dish, barbecue, kabobs (such as my chicken tikka kabobs), grilled vegetables, or as a base for a quick lunch bowl with protein on top. It is naturally gluten-free, vegan and vegan.
Why do you like this turmeric rice
I’ve been cooking rice since I was 15. This is one of my favorite things to eat! If you follow me on Instagram, you may see me making rice in the story a few times a week. This is a staple in my kitchen, so when I share the rice recipe, you know it’s tested and refined. I tested this rice twice to get the flavor correct. Take it to the next level with Bouillon (veggies, chicken or better than Bouillon). This is why it works:
If you make this healthy curcumin rice recipe, I would love to see it. Tag me in your photo or video Instagram,,,,, Tiktokor Facebook. And make sure to join Skinnytaste Community Look at everyone cooking!
The ingredients you need
Here are the ingredients for this simple turmeric scented rice and peas. See the recipe card below for exact measurements.
- olive oil Stir-fry aromatics, coconut oil, butter or any neutral oil plant
- Aromatic Studies: Onions and garlic are used here. The onion is great too.
- turmeric Make beige and give it a warm, earthy smell.
- Basma Rice It is a fragrant long-grain rice. Feel free to use any long-grain rice.
- liquid: Seasoned with blonde cubes of rice in water. Use vegetarian bouillon to stay vegan and vegan.
- Frozen peas For green fiber and pop music
- Bay Leaf For subtle herbs
- Salt and black pepper Seasoning
How to make turmeric basmati rice
Steam is the name of the game when cooking basmati rice. You need to use a pan with a tight lid and follow the instructions. Don’t peak or stir the rice unless directed – you don’t want the steam to escape! See the recipe card at the bottom for printable orientation.
- Stir-fried onion, garlic and turmeric Use a tight lid in a heavy pot over medium heat. If your lid doesn’t have a good lid, cover the pan with foil and then use the top of the lid.
- Add remaining ingredients: Add the rice and cook for 2 minutes. Next, add water, bouillon, bay leaves, pepper and salt. Taste the water to ensure it is delicious and salty.
- Cooking: Boil the water at medium-high heat and stir once. When the water boils, barely brush over the top of the rice, lower the heat to low levels and cover for 15 minutes. Steam the rice, so don’t remove the lid!
- Let it sit: After 15 minutes, turn off the stove, leave it for 5 minutes, and remove the lid. The steam will cook without burning the bottom. Then you can use the fork fluff.
change
- Cooking liquid: Use vegetable soup instead of water and bouillon. Just make sure to adjust the salt and taste it.
- Fatty: Swap the olive oil for butter for more flavor.
- How to cook: You can cook on the stovetop, in a rice cooker, or in an instant pot. If you put it in an instant pot, follow my instructions and the ratio of instant pot basmati rice.
- Herbs: I like to finish it with fresh herbs like coriander or mint (such as brightness), but this is optional.
- vegetable: Add carrots with peas. You can buy a bag of frozen peas and carrots, or use fresh carrots cut into small pieces.
Provide advice
I like to eat this yellow basmati rice with Indian style curry or any roasted protein. Here are some ideas:
Storage
- refrigeration Rice and peas in sealed container for up to 4 days.
- How to reheat rice: Place the rice in a microwave bowl with ice (or stir a tablespoon of water) and loosely cover the bowl with plastic wrap or lid. Microwave the oven for 30 seconds to one minute until heated, and then throw away the ice when done.
More rice you’ll like
For more side dish recipes for using rice, check out these Six delicious rice recipes Inspire your next meal!
yield: 8 Serve
Service size: 1 cup
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In a medium-sized heavy pot with medium-heavy lid, heat the oil over medium heat and sauté the onion, garlic and turmeric for about 2 minutes until tender.
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Add the rice and stir, stirring for 2 minutes, stirring frequently. Add the flavor of water, peas, bouillon cubes, bay leaves, black pepper and salt, it should be as salty as the soup, adjust as needed.
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At this point, let the water boil once. When the water boils, it hardly brushes the top of the rice, lowers the heat to very low and covers for 15 minutes.
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Steam cooks rice, so don’t open the lid. After 15 minutes, turn off the flame and let it sit for at least another 5 minutes without touching the lid. The steam will cook without burning the bottom. Then enjoy with fork fluff.
The final step:
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Helpful tips:
- Don’t touch until it’s done. Sit down 5 minutes after cooking and use a fork to batter the rice. Do not stir while cooking, it will crush the rice.
- Do not open the lid until it is finished and rests for 5 minutes. Steam is the way to cook rice, and if you lift the lid, you will lose steam.
- You will need a heavy pot with a tight cover to make the rice. It is a must if any steam escapes, your rice will be cooked.
- If you don’t have a tight lid, you can put a piece of foil on the pan and then on the lid to prevent steam from escaping.
- Don’t cover the rice until most liquid is absorbed, just
Browse the top or it will be too wet. - This recipe is easy to cut in half.
Serve: 1 cup,,,,, Calories: 207.5 KCAL,,,,, carbohydrate: 40 g,,,,, protein: 5 g,,,,, Fatty: 3.5 g,,,,, Saturated fat: 1 g,,,,, sodium: 545 mg,,,,, fiber: 2 g,,,,, sugar: 1.5 g
