Yellow Turmeric Rice

I love this recipe! It’s so good I occa­sion­al­ly make it a meal instead of a side dish.

  • Ingre­di­ents:
  • 1 cup rice, prefer­ably a long-grained vari­ety like basmati
  • 1 medi­um diced onion
  • 2 gar­lic cloves, sliced
  • 1 tsp. gin­ger powder 
    • Option: 1 tbsp. fresh minced gin­ger
  • 2–3 tsp. turmer­ic powder 
    • Option: 2–3 tbsp. fresh minced turmer­ic
  • 2 tbsp. olive oil 
    • Option: 2 tbsp. coconut oil or butter
  • 2 tsp. salt
  • Ground black pep­per to taste
  • 1 12 cups veg­etable broth
    • Option: 1 12 cups water
  • 12 tsp. cumin 
    • Option: 12 tsp. coriander
  • 1 whole lime 
    • Option: 1 tbsp. lime juice
    • Option­al: 1 tbsp. fresh cilantro, chopped


If you’re using fresh turmer­ic or gin­ger, peel the root and mince: Use a microplane grater, the small­est holes on a grater, or just mince with a knife.

In a skil­let, heat your oil or butter.

If you’re using a fresh lime, cut it in half and sear both halves, pulp down, for a few min­utes. Set aside.

Sautée the onion and gar­lic in your oil or but­ter for 3–5 min­utes until soft.

Add the turmer­ic, gin­ger, salt, pep­per, and cumin; stir to combine.

Add the lime juice, or squeeze a lit­tle of the seared lime.

Add the rice and broth, bring to a boil.

Reduce heat and gen­tly sim­mer, cov­ered, for 15 minutes.

Remove from heat and keep cov­ered for 5 minutes.

Fluff with a fork.

If you’re using the chopped cilantro, sprin­kle on top and serve.

If you’re using the seared lime, put the halves on one side if any­one wants to squeeze a bit more.