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:

  1. 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.

  2. Prepare Ginger and Turmeric:

    • Grate the fresh ginger and turmeric. If using ground turmeric, set it aside.

  3. 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.

  4. Add Ginger and Turmeric:

    • Add the grated ginger and turmeric to the sautéed onions. Stir well to coat the aromatics with the spices.

  5. Add Rice:

    • Add the drained basmati rice to the pot. Stir gently to combine the rice with the ginger and turmeric mixture.

  6. 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.

  7. Fluff and Garnish:

    • Once the rice is cooked, fluff it with a fork to separate the grains. If using, garnish with chopped fresh cilantro.

  8. Serve:

    • Serve the Ginger and Turmeric Rice hot, accompanied by lemon wedges for an extra burst of freshness.