Truly Yummy Turmeric Rice
This gluten free and dairy free rice dish is one of my favourite accompaniments for Indian curries, though it’s so tasty I could eat it on its own! The secret lies in cooking the rice with chicken stock and turmeric, giving it a rich and savoury flavour.
For years, I have followed the Delia Smith method for cooking rice: coating it in a little oil, adding boiling water, and simmering it on the hob with the lid on. That was until I discovered that baking rice in the oven results in an even fluffier and more delicious dish. I’ve also noticed that a single cup of rice goes further when baked in the oven as opposed to the traditional method.
Not only does this rice recipe pair perfectly with my Truly Yummy Lamb Keema recipe, it also looks stunning on the plate, especially alongside vibrant red curries like my Truly Yummy Rogan Josh recipe.
If you can, I recommend you use the ingredients I suggest to use, to ensure a truly yummy lamb keema.
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Truly Yummy Turmeric Rice
Equipment
- 1 Heavy based pan with an oven safe lid. If you don't have a suitable pan then use a roasting dish and cover it with foil to bake.
Ingredients
- 1 tbsp olive oil extra virgin
- 1 small onion, finely diced
- 1 tsp ground turmeric
- 1 cup basmati rice recommend Tilda Original Basmati
- 2 cups chicken stock recommend 1 Knorr chicken stock pot mixed with 500ml of boiling water
Instructions
- Preheat the oven to 200℃.
- Heat the oil in the pan and add the onion. Cook on a low heat to soften the onion ensuring it doesn't catch. I usually pop the lid on and add a drop of water.
- Once the onion has softened, add the turmeric and mix so the onion is coated and fragrant.
- After 30 seconds of coating the onion, add the cup of rice and mix. Turning all the grains yellow.
- Pour two cups of chicken stock to the pan and give everything a stir. Place the lid on and move the pan to the oven.
- After the required cooking time of 20-25 minutes. Pull the pan out of the oven and lay to rest for 5-10 minutes.
- Just before serving, remove the lid and with a fork fluff the rice to ensure the onion on top is remixed.
