Indian Yellow Turmeric Rice (stovetop + Instant Pot recipe)
This yellow turmeric rice recipe comes together in just 20 minutes with the Instant Pot for a vibrant side dish that pairs with curries, seafood, chicken, and more!
Prep Time 5 minutesminutes
Cook Time 3 minutesminutes
Pressure Building Time + Resting time 10 minutesminutes
Rinse the Basmati rice using a strainer till the water runs clear.
Soak the rice in twice the amount of water for 30 minutes. You can skip this step if you are in a rush.
Drain the rice and set it aside.
Instant Pot Instructions
Select the Saute program in the Instant Pot and set it to Normal.
Add two tablespoons of ghee to the inner steel pot. Once the ghee heats up, add cumin seeds.
When they start to sizzle, add bay leaf and cinnamon stick.
Fry them for 10-15 seconds and then add onions and garlic paste.
Fry until the onions are translucent. Add salt and turmeric and mix well.
Add the rinsed rice. Saute the rice for about 30 seconds. Press cancel.
Add water to the inner pot. Mix well.
Close the lid and set the steam valve to sealing.
Pressure cook for 3 minutes under high pressure.
When the cooking cycle is complete, wait for 10 minutes before moving the valve to 'venting' to release pressure.
Open the lid and let the steam escape.
Cover the Instant Pot and let the rice rest undisturbed for 5 minutes – this allows the steam coming out of the rice to redistribute which in turn cooks all the layers of the rice evenly.
After 5 minutes, add ghee, lime juice and cilantro. Fluff the rice gently with a fork.
Discard the spices before serving. Enjoy with a side of roasted veggies or protein of your choice.
Stovetop instructions
Place a dutch oven or a saucepan over medium-high heat and add 2 tablespoons of ghee.
Once the ghee is hot, add cumin seeds.
When the cumin seeds start to sizzle, bay leaf, and cinnamon stick.
Fry them for 10-15 seconds, and then add onions and garlic paste.
Fry until the onions are translucent. Add salt and turmeric and mix well.
Add the rinsed rice. Saute the rice for about 30 seconds.
Add water along with salt to the wok. Mix well.
In approximately 6-8 minutes, the water will start to boil and evaporate from the surface. When craters appear, cover the saucepan with a tight-fitting lid, turn down the heat to the lowest setting, cook for another 5 minutes, and turn off the heat.
Open the lid and let the steam escape.
Cover the saucepan and let the rice rest undisturbed for 5 minutes – this allows the steam coming out of the rice to redistribute which in turn cooks all the layers of the rice evenly.
After 5 minutes, add ghee, lime juice, and cilantro. Fluff the rice gently with a fork.
Discard the spices before serving. Enjoy with a side of roasted veggies or protein of your choice.
Notes
If not serving immediately, remove the inner pot from the Instant Pot to prevent the rice from drying out and sticking to the bottom.
Reheating leftover rice - Add a tablespoon of water for every cup of leftover rice. Mix well and pressure cook for zero minutes. When the cooking cycle is complete, move the valve to 'venting' to release pressure immediately.
To amp up the lime flavor, add grated lemon zest.
Variations
Use olive oil or avocado oil instead of ghee to make it vegan.