I’m not much of a takeout person, but I was recently forced to order quite a bit of takeout while having some work done on my kitchen. Maybe this was a good thing, as it got me to try a few new dishes, some of which were really good! Zoe’s Kitchen turmeric rice became a favorite during my streak of ordering in. It’s so good! And since I mostly cook my meals at home, I felt like I had to reverse engineer the dish so I could make it myself. I think I nailed it!
What You’ll Need
Olive oil. Any high-heat oil will technically work, but olive will give you the best flavor.Onion.Garlic.Spices. We’re using ground cumin, cinnamon, turmeric, ginger, and cloves.Vegetable broth. I’m a big fan of Better Than Bouillon in seasoned vegetable flavor.Basmati rice. You could substitute another variety of rice, but basmati will give the dish the perfect texture and flavor. If you do use another variety, be sure to check the cooking instructions, as you might need to change the cook time and/or amount of liquid used.Lemon juice. Use freshly squeezed juice for the best flavor.Salt & pepper.
How to Make Turmeric Rice
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! After your rice finishes cooking, let it sit with the lid on the pot for about 5 minutes. Then uncover, fluff the rice with a fork or rice paddle, and season it with some salt.
Leftovers & Storage
Leftover turmeric rice will keep in a sealed container in the fridge for about 3 days, or in the freezer for about 3 months.
More Rice Recipes
Coconut RiceVegan Fried RiceOne-Pot Spanish Rice & BeansRoasted Vegetable BiryaniMujadara
