Turmeric Rice (Indian Yellow Rice)
This Indian Turmeric Rice is a great side dish to serve with curries or lentils. Make it in an instant pot or a traditional pressure cooker using my easy recipe.
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 2 cup long grain white basmati rice
- 2 tbsp ghee
- 2-3 whole cloves (laung)
- 1 inch piece of whole cinnamon stick (dalchini)
- 1 tsp cumin seeds
- 1/2 cup chopped onions
- 1 tsp turmeric powder
- 1 tsp salt
- 2 tbsp chopped cilantro (fresh coriander leaves)
Instructions
- 1
Rinse basmati rice with water 2-3 times until the water clears.
- 2
Soak the rice in 4-5 cups of water for 15 minutes.
- 3
Press the SAUTE button on the instant pot.
- 4
Add ghee to the pot and let it heat up.
- 5
Once the ghee is hot, add cloves, cinnamon, and cumin seeds, and let them crackle for 4-5 seconds.
- 6
Add onions and fry until they turn golden brown, stirring frequently.
- 7
Now add turmeric powder and cook for 3-4 seconds.
- 8
Drain the water from the rice and add the rice to the pot along with 2 cups of water and salt.
- 9
Stir gently.
- 10
Close the lid and set the valve to the sealing position.
- 11
Press PRESSURE COOK and set the timer to 6 minutes at high pressure. The instant pot will take 10-12 minutes to build pressure and start the timer.
- 12
Once the timer goes off, let the pressure release naturally for 10 minutes.
- 13
Release the remaining pressure manually by moving the valve to the venting position. Use the back of a spoon to move the valve to prevent steam burn.
- 14
Open the lid and fluff the rice gently using a fork.
- 15
Garnish with cilantro and serve hot.