Pilaf Rice with Turmeric

 

Pilaf rice with turmeric is one of my kitchen staples. The cooking is simple, once you know how, delicious and hard to get wrong if you follow the recipe. Once mastered this recipe is easily replicated and produces perfect rice every time. Make sure you buy a good fresh ground turmeric and a high-quality white basmati rice. If I’m in the supermarket I look for the Riviana extra-long (red packet) its consistently good and readily available.

In Adayavadic cookery the white basmati rice is considered the most easily digestible, but I just love it for its fragrance and firm texture and nutty flavour. You can substitute other rice such as jasmine or even medium or short grain rice, but you will need to adjust the amount of liquid and you get a varying product.

 
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Ingredients (serves 4 - 5)

  • 500g white basmati rice

  • 750g cold water

  • 2 tablespoons of oil or ghee

  • 2 teaspoons of ground turmeric

  • 1/2 brown onion finely diced

  • Salt and pepper to taste


Method

  1. Heat the oil or ghee in a pot and gently fry off the onion, without colouring it.

  2. You can add a little garlic at this point if you like.

  3.  Measure the rice and mix with the turmeric, sae salt and pepper.

  4.  Add to the onion mix and stir though.

  5.  Cover with the water and stir.

  6.  Bring to the boil and place on the lid or foil.

  7.  Place in a heated oven and cooked at 180 degrees celsius for around 15 minutes or until the rice is soft and fluffy.

 
 
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