Truly Yummy Turmeric Rice
Gluten free and dairy free turmeric rice recipe. Olive oil, onion, ground turmeric, Tilda original basmati rice, Knorr chicken stock pot
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.
