This fluffy turmeric basmati rice with peas is an easy, colorful side that pairs beautifully with curries, grilled meats, or roasted vegetables. Ready in under 30 minutes, it brightens any weeknight meal and is naturally vegetarian, vegan, and gluten-free when made with vegetable bouillon.
Turmeric Basmati Rice with Peas
This vibrant turmeric basmati rice is a simple way to elevate plain basmati. Golden from turmeric and scented with garlic and onion, the rice is cooked in seasoned water (bouillon or broth) for extra depth, then mixed with sweet frozen peas for color and texture. It’s a pantry-friendly side that works with Indian-inspired dishes, grilled proteins, or as the base for a quick bowl topped with roasted vegetables or protein.
Why You’ll Love This Turmeric Basmati Rice
This recipe is tested to deliver perfectly cooked, fluffy basmati with a warm turmeric flavor. Using bouillon or flavored broth in place of plain water significantly increases the savory depth without extra effort. It’s quick, adaptable, and family-friendly—ready in under half an hour and easy to customize for dietary needs.
- Fluffy, fragrant basmati with a beautiful golden color
- Versatile side that pairs well with curries and grilled meats
- Quick: Ready in under 30 minutes
- Healthy option: Anti-inflammatory turmeric and a vegan-friendly version when using vegetable bouillon
- Diet-friendly: Vegetarian, vegan (with vegetable bouillon), gluten-free, dairy-free
If you try this turmeric basmati rice, share a photo on social media and tag the original creator if you found the recipe there. It’s a great way to show how you served it—alongside curry, grilled chicken, or a simple vegetable bowl.
Ingredients You Will Need
Below are the core ingredients for turmeric basmati rice with peas. Exact measurements are listed in the recipe card further down.
- Oil: Olive oil, coconut oil, butter, or a neutral oil for sautéing
- Aromatics: Onion and garlic (shallots work well, too)
- Turmeric: Ground turmeric for color and a warm, earthy flavor
- Basmati rice: A fragrant long-grain rice; other long-grain varieties may be substituted
- Cooking liquid: Water plus bouillon cubes or prepared broth to season the rice
- Frozen peas: For color and a bit of fiber
- Bay leaves: For a subtle herbal note
- Salt and black pepper: To taste
How to Make Turmeric Basmati Rice
Proper steaming is key for perfect basmati. Use a heavy pot with a tight-fitting lid and avoid opening the pot while the rice steams. Follow the steps below; the full recipe card with measurements is provided after these directions.
- Sauté aromatics: In a medium heavy pot over medium heat, warm the oil and sauté chopped onion and minced garlic with the turmeric for about 2 minutes, until softened and fragrant.
- Add the rice: Stir in the basmati and sauté for 2 more minutes, stirring frequently to coat the grains with the aromatics and turmeric.
- Add liquid and seasoning: Pour in the water, add the bouillon or broth, frozen peas, bay leaves, black pepper, and salt. Taste the liquid; it should be well seasoned, similar to a flavorful soup.
- Bring to a boil, then steam: Increase heat to medium-high and bring the pot to a boil. Stir once, then as the water level drops and just barely skims the top of the rice, reduce the heat to very low, cover tightly, and cook undisturbed for 15 minutes.
- Rest and fluff: After 15 minutes, turn off the heat and let the rice sit, covered, for at least 5 minutes. The trapped steam finishes cooking the rice and prevents a scorched bottom. Remove the lid and fluff gently with a fork before serving.
Variations
- Cooking liquid: Substitute prepared vegetable or chicken broth for the water and bouillon—reduce or adjust added salt as needed.
- Fat: Use butter instead of oil for a richer finish.
- Methods: This recipe can be adapted for a rice cooker or Instant Pot; adjust water ratios and cooking times to match your appliance.
- Herbs: Stir in fresh cilantro or mint just before serving for brightness.
- Vegetables: Add diced carrots with the peas or use a frozen peas-and-carrots mix for extra color and nutrition.
Serving Suggestions
This golden rice pairs well with many main dishes. Try it with lentil or vegetable curry, shrimp or chicken curry, grilled chicken or kebabs, or as a base for a bowl with roasted vegetables and a protein of your choice.
Storage
- Refrigerate: Store cooked rice in an airtight container for up to 4 days.
- Reheat: Microwave a serving with a splash of water or an ice cube on top and cover loosely; heat for 30–60 seconds until warm, then discard the ice cube.
More Rice Dishes You Will Love
If you enjoy this turmeric basmati rice, try other flavorful rice dishes such as cilantro lime rice, Instant Pot basmati rice, fried rice, Latin yellow rice, rice pilaf, or black beans and rice for more variety at the table.
Turmeric Basmati Rice
Equipment
- Medium heavy pot with a tight-fitting lid
Ingredients
- 4 teaspoons olive oil (or butter, coconut oil)
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1 teaspoon ground turmeric
- 2 cups basmati rice
- 4 cups water
- 1 cup frozen peas
- 2 large vegetable bouillon cubes (or chicken bouillon, or 4 tsp concentrated bouillon)
- 2 dry bay leaves
- 1/4 teaspoon black pepper
- Kosher salt, to taste
Instructions
- Heat oil in a medium heavy pot over medium heat. Sauté the chopped onion, minced garlic, and turmeric for about 2 minutes, until softened.
- Add the basmati rice and stir, sautéing for 2 more minutes to coat the grains.
- Pour in the water, add the frozen peas, bouillon cubes, bay leaves, black pepper, and salt. Taste the liquid— it should be well seasoned, similar to a flavorful soup—adjust salt if needed.
- Bring to a boil over medium-high heat, stirring once. When the water level drops and just barely skims the top of the rice, reduce heat to very low, cover tightly, and cook undisturbed for 15 minutes.
- Turn off the heat and let the pot sit, covered, for at least 5 minutes. Remove the lid and gently fluff the rice with a fork before serving.
Notes
Helpful tips:
- Do not lift the lid while the rice is steaming; the trapped steam finishes the cooking.
- Use a heavy pot with a tight-fitting lid to prevent steam loss. If needed, place foil over the pot and then the lid.
- Wait the full resting time (5 minutes) before fluffing to avoid crushed grains and to prevent sticking.
- Do not cover the rice until most of the liquid has been absorbed and it is just skimming the top, otherwise it may be too wet.
- This recipe can easily be halved or doubled to suit your needs.
Nutrition (per 1 cup)
Calories: 207.5 kcal • Carbohydrates: 40 g • Protein: 5 g • Fat: 3.5 g • Fiber: 2 g • Sodium: 545 mg • Sugar: 1.5 g
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