Golden turmeric basmati rice is a fragrant, fluffy side dish that pairs beautifully with curries, grilled vegetables, and Middle Eastern or Indian-inspired meals. This vibrant yellow rice is easy to make in one pot and is ready in under 15 minutes.
Inspired by my Basmati rice with peas, I’m always experimenting with different flavors, since my family eats plenty of rice as a staple. One of my go-to weeknight meals is oil-free fried rice, but don’t let the name fool you—you can definitely add oil if you prefer!
Key Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
The magic of this turmeric basmati rice lies in a handful of simple pantry staples that work together to create a vibrant, fragrant dish.
White basmati rice is my go-to for its light, fluffy texture, which absorbs the earthy depth of ground turmeric beautifully, I also use it to make rice with long beans. White pepper blends seamlessly into the yellow grains while allowing the mustard seeds to stand out as tiny bursts of flavor. Speaking of mustard seeds, these are tempered in oil (or dairy-free butter) alongside a bay leaf, enhancing the aroma and adding a subtle crunch.
A final squeeze of fresh lemon juice brightens everything, balancing the warm spices with a touch of citrusy freshness.
Janelle’s Tips
- Watch the mustard seeds carefully—they darken quickly, so add the rice immediately after tempering to prevent burning.
- Let the rice rest for 5 minutes after cooking. This helps absorb any remaining moisture and ensures each grain stays light and fluffy.
- Pair this golden turmeric rice black bean coconut curry or satay chickpea curry.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Turmeric Basmati Rice
Ingredients
- 1½ cups White basmati rice
- 2 tablespoons Olive oil or dairy free butter or vegetable ghee
- 1 tablespoon Mustard seeds
- 1 Bay leaf
- ½ teaspoon Turmeric powder
- 1½ teaspoons Salt or to taste
- ½ teaspoon White pepper powder
- 2¼ cups Water
- ¼ cup Lemon Juice
Instructions
- In a bowl, wash the white basmati rice thoroughly until the water runs mostly clear. Drain the rice using a sieve and set aside.
- In a medium saucepan over medium-high heat, heat the oil or melt the vegetable ghee/dairy free butter. Add the bay leaf and mustard seeds and sauté until a few seeds darken slightly.
- Immediately add the drained rice, turmeric powder, black pepper, and salt. Stir well to ensure every grain is coated with oil.
- Add water and lemon juice, and stir again to make sure the rice is fully submerged. Cover the saucepan and bring it to a boil. Once boiling, stir once more, reduce the heat to low-medium, and let it simmer for 10 minutes or until the water is fully absorbed.
- Turn off the heat and leave the lid on for 2-3 minutes, then use a fork to take out the bay leaf and fluff the rice. Place the lid back on for an additional 5 minutes to allow the rice to steam. Serve warm.
Video
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Clara
Came out, absolutely delicious by itself. I think I might just change the way I cook instead of plain rice will always make it turmeric rice. Such a delicious flavor with a slight kick which completes it. And so easy to make. I also substituted 1 teaspoon of mustard powder instead of the 1 tablespoon of mustard seeds thank you for always having the best recipes he also inspired me to make Sfouf, which also came out perfect. All that turmeric with all his health benefits 🙂
Janelle Hama
Oh Clara, how awesome! It's so much more interesting and tasty than plain rice 🙂 I love that you made another turmeric recipe too :))