Indian Turmeric Yellow Rice, also known as Haldi ke Chawal is an easy and delicious recipe, in which basmati rice is infused with turmeric and aromatic spices. Vegan and Gluten-free.
This Indian Yellow Rice, or Turmeric Rice (Haldi ke Chawal), is a vibrant, flavorful, and aromatic dish. Whole spices give it an enticing aroma, while turmeric imparts a beautiful bright yellow hue. It can be served as a side dish similar to jeera rice or plain basmati rice. It pairs well with yogurt, raita, and curries like chana masala, green moong dal, or dal tadka. You may also enjoy my turmeric golden milk.
The children in your household will undoubtedly like it. You can even pack this up for your kid's school lunch box.
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Yellow Rice Recipe Ingredients
- Rice: Use good quality long grain Basmati rice for the restaurant-style turmeric rice recipe. You can also use jasmine rice or small-grain rice like sona masuri, but adjust the water accordingly.
- Oil (or Butter): I used olive oil. You can also use butter.
- Whole Spices: Use cinnamon, cloves, bay leaf, green cardamom, and star anise (optional).
- Onions: Use white or sweet onions for this recipe.
- Turmeric: I used organic turmeric.
- Water (or Vegetable Broth): I used vegetable broth in this recipe, which adds a great flavor. You can also use water.
How to Make Indian Turmeric Yellow Rice in Instant Pot
Rinse the basmati rice 2-3 times until the water runs clear (removes extra starch), and drain the remaining water.
Firstly, Press Saute on the Instant Pot. Heat 1 tablespoon oil (or butter) and add 1 bay leaf, 1-inch cinnamon stick, 2 cardamom, and 2 cloves. Saute for a few seconds (until aromatic).
Add ½ cup onions (finely chopped) and saute till the onions turn soft.
Next, add rinsed basmati rice, ½ teaspoon turmeric, and salt. Toast the rice for 30 seconds (till aromatic). This step helps your rice cook up into separate grains and is more flavorful. This step is optional.
Then add 1 ¼ cups vegetable broth (or water) and mix everything well.
Close the Instant Pot with the pressure valve to Sealing. Cook on High Pressure for 4 minutes.
Once the pot beeps, Do a Natural Pressure Release (NPR).
Lastly, remove the lid away from you, and garnish with 2 tablespoons fresh coriander leaves.
Restaurant Style Perfect Yellow Rice is ready. Serve with raita, lentils, or any curry.
Stovetop Pot Instructions
To make the yellow turmeric rice recipe on a stovetop pot, follow the steps as Instant Pot until adding vegetable broth (or water) and then cook covered on medium-low heat until the water is absorbed and then turn off the heat. Allow it to rest for some time, and then open the lid and fluff the rice.
What to Serve with Indian Turmeric Yellow Rice?
Turmeric yellow rice can be enjoyed on its own or paired with curries, dal (lentils), stir-fries, or simply served with a side of yogurt, raita, and a fresh kachumber salad.
I love to pair with the below North Indian Curries:
Storage Suggestions
- Store: Leftover yellow rice keeps well in the fridge for up to 2-3 days. Let it cool completely, and then store it in an airtight container.
- Freeze: Cool down the rice completely and store it in the freezer-safe airtight container for up to 1-2 months.
- Reheat: Sprinkle some water to moisten and reheat the Indian turmeric yellow pilaf in the microwave or stovetop until it warms through. If Frozen, allow it to defrost in the refrigerator for a few hours and then reheat it on the stovetop or microwave for steamy fresh turmeric rice.
Variations
- Add Vegetables: You may add veggies like carrots, peas, and beans to the turmeric rice.
- Brown Basmati Rice: You can substitute white with brown basmati rice in this recipe. Pressure Cook on HIGH for 22 minutes, followed by Natural pressure release.
Indian Yellow Turmeric Rice
Equipment
Ingredients
- 1 tablespoon oil (or butter)
- ½ cup white onions finely chopped
- 1 cup basmati rice
- ½ teaspoon turmeric powder
- salt to taste
- 1 ¼ cups vegetable broth (or water)
- 2 tablespoons coriander leaves
Whole Spices
- 1 bay leaf
- 1 inch cinnamon
- 2 cloves
- 2 cardamom
- 1 star anise optional
Instructions
- Rinse the basmati rice 2-3 times until the water runs clear (removes extra starch), and drain the remaining water.
Instant Pot Method
- Firstly, Press Saute on Instant Pot. Heat oil (or butter), and add bay leaf, cinnamon stick, cardamom, and cloves. Saute for a few seconds (till aromatic).
- Add onions and saute till the onions turn soft.
- Next, add rinsed basmati rice, turmeric, and salt. Toast the rice for 30 seconds (till aromatic). This step helps your rice cook up into separate grains and is more flavorful. This step is optional.
- Then add vegetable broth (or water) and mix everything well.
- Close the Instant Pot with the pressure valve to Sealing. Cook on High Pressure for 4 minutes.Once the pot beeps, Do a Natural Pressure Release (NPR).
- Lastly, remove the lid away from you, and garnish with fresh cilantro/coriander leaves.
- Restaurant Style Perfect Yellow Rice is ready. Serve with raita, lentils, or any curry.
Nutrition
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Anonymous
Just made this. Doubled the quantity. I think the water was too much, it said 5.5 cups for the doubled recipe, but the single is 1 1/4 cup. So I should've used 2.5 cups. The rice soft and sticky. However the flavour is good. I'll make it again and reduce the water to 2.5 cups, rather than 5.5 cups. Will report back when I do.
Bhavana Patil
I am so sorry to hear about an issue with doubling the water in the recipe card. I fixed it. Thanks for letting me know.