Turmeric Rice by Madhur Jaffrey

Total Time
Prep 5 mins
Cook 20 mins

This simple, yet tasty rice dish is from a book I got in a sale a long time ago. I liked this dish as it used things I had to hand and had a similar taste to rice in a local curry house. The flavour is delicate and not in the least overpowering so will go well with most dishes. I have used leftovers in a stir fry and it was just as good.

Ingredients Nutrition


  1. Put the rice in a bowl and wash in several changes of water.
  2. Drain and leave in a strainer set over a bowl.
  3. Put the oil in a heavy based saucepan and set over a medium high heat. When the oil is hot and beginning to bubble, put in the cloves, bay leaf, cardamom pods and cinnamon. Stir once or twice and put in the garlic.
  4. As soon as the garlic turns medium brown put in the rice, turmeric and salt. Stir gently for a minute. Now add the water and bring to the boil. Cover tightly, turn the heat down to very, very low and cook for 20 minutes. Stir the rice with a fork to separate the grains and serve garnished with chives or spring onions.


Most Helpful

A mild but great tasting dish. I served the rice with Indian Cabbage and Carrots which is also on this site. They make a tasty combination. Thanks Frugal Fifer.

lynnski / LA December 15, 2012

Pretty rice side dish. I reduced the oil to 2 T but made no other changes. Very tasty! I served this with chicken breasts cooked under the broiler with cinnamon, a little cayenne and lime juice.

SolightlyUK February 04, 2011

I have the book that this recipe came from and have been making it for a couple years now -- one of my favorites! I always use brown basmati rice and a lot less salt than called for. Maybe I am a dork for saying this, but I get so excited when I find recipes on this site from books that I own. It makes me really aware of how connected we all can be through good food, wherever we are in the world.

Spice Princess January 18, 2011

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