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Garlic Turmeric Rice

Garlic Turmeric Rice

Mayura
Indian style Garlic Turmeric Rice tastes absolutely amazing! This perfectly soft, delicious, and flavorful rice is so easy to make. It is infused with aromatic Indian spices, garlic, curry leaves, and lime!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Indian, South Indian
Servings 2
Calories 330 kcal

Equipment

  • Instant Pot/Pressure Cooker

Ingredients
  

  • 1 cup Basmati rice
  • 4 large Garlic cloves finely chopped
  • 8-10 Curry leaves
  • 3 Green chillies crushed
  • 2 tbsp Cilantro chopped
  • 2 tsp Lime juice
  • 1 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • 2 tsp Urad dal
  • 1/2 tsp Turmeric powder
  • 1/4 tsp Asafoetida
  • 1 1/4 tsp Salt
  • 1/2 tsp Ghee optional or oil
  • 2 tbsp Oil

Instructions
 

Pressure Cooker Rice

  • Triple wash the long grain basmati rice in the inner pot of an instant pot or Indian style pressure cooker.
  • Add ½ tsp ghee, a pinch of salt, and 1 ¼ cup water.  Add 1 ½ cups of water while making the rice in an Indian pressure cooker.
  • Close the lid on your pressure cooker/Instant pot making sure the valve is set to sealing.
  • Turn on the MANUAL/PRESSURE COOK button (High Pressure) and set the timer to 6 minutes. Close the pressure cooker lid of the Indian pressure cooker and set it to medium heat for 2 whistles.
  • Turn on the Delay button and set the timer to 10 minutes. This way, the rice will soak for 10 minutes and the cooking process will start after. You can switch on the stove after 10 minutes if using a traditional Indian pressure cooker.
  • Let the pressure naturally release (NRP) for 12-15 minutes.
  • Once the pressure is released, fluff the rice with a fork, and let it sit for 1-2 hours.

Stovetop Rice

  • Triple wash and soak the rice for about 10-15 minutes.
  • In a large stock pot, boil 5 cups of water, and ½ tsp salt. Transfer the soaked rice and let it cook for about 12-14 minutes on medium heat or until it turns soft.
  • Transfer the cooked rice to a colander and discard all the water. Let it sit in the colander for 1 hour.

Tempering The Rice

  • Heat 2 tbsp oil in a pan on medium high heat.
  • Add the mustard seeds, let them crackle, and turn the heat to medium.
  • Next, add cumin seeds, urad dal, garlic, and sauté for 20 seconds.
  • Add some asafoetida, green chillies, curry leaves, and turmeric powder.
  • Transfer the cooked basmati rice, some cilantro, salt, and mix.
  • Turn the heat to medium low and cover the pan with a lid.
  • Cook the rice for about 5-7 minutes, stirring in between.
  • Turn off the heat, add some lime juice, adjust the salt at this point, and serve.

Notes

  • Use long grain basmati rice, which has perfect texture to keep the rice fluffy and separated, rather than clumped together.
  • Let the rice come to room temperature before adding it to the tempering or it might clump together. 
  • Chop the garlic into small pieces and fry until it releases the raw aroma from them. 
  • If you are using an iron skillet like me, add the lime juice once you switch off the heat.
Keyword Garlic Rice, Garlic Lemon Rice, Turmeric Rice, Yellow Rice