Ginger and Turmeric Rice
Enjoy this aromatic and vibrant Ginger and Turmeric Rice as a flavorful side dish that pairs well with a variety of main courses, especially those with Indian or Asian-inspired flavors.
Ingredients:
1 cup basmati rice
2 cups water
1 tablespoon fresh ginger, finely grated
1 tablespoon fresh turmeric, finely grated (or 1 teaspoon ground turmeric)
1 tablespoon olive oil or ghee
1/2 teaspoon cumin seeds
1 small onion, finely chopped
2 cloves garlic, minced
1-2 cloves
1-2 cardamom pods
Salt to taste
Fresh cilantro, chopped, for garnish (optional)
Lemon wedges for serving
Instructions:
Rinse and Soak:
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 15-20 minutes. Drain.
Prepare Ginger and Turmeric:
Grate the fresh ginger and turmeric. If using ground turmeric, set it aside.
Sauté Aromatics:
Heat olive oil or ghee in a saucepan over medium heat. Add cumin seeds, cloves, and cardamom pods, and let them sizzle for a few seconds.
Add finely chopped onions and sauté until they become translucent.
Add Ginger and Turmeric:
Add the grated ginger and turmeric to the sautéed onions. Stir well to coat the aromatics with the spices.
Add Rice:
Add the drained basmati rice to the pot. Stir gently to combine the rice with the ginger and turmeric mixture.
Cook Rice:
Pour in 2 cups of water and add salt to taste. Bring the mixture to a boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer for 15-20 minutes or until the rice is cooked and water is absorbed.
Fluff and Garnish:
Once the rice is cooked, fluff it with a fork to separate the grains. If using, garnish with chopped fresh cilantro.
Serve:
Serve the Ginger and Turmeric Rice hot, accompanied by lemon wedges for an extra burst of freshness.