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.