Turmeric Spiced Rice Pilaf – An easy instant pot recipe
Here is an easy turmeric spiced rice pilaf recipe that tastes amazing with your favorite curry dish or with something very simple such as black beans and peas.
What to have with turmeric spiced rice pilaf?
Turmeric spiced rice pilaf goes well with curry, such as this eggplant and green lentils curry. Sometimes when we are looking to change up our sides, we would also make this with roasted chicken thighs or pan-fried sole with some steamed broccoli. Or you can keep things simple by mixing spiced rice with black beans and green peas. This turmeric spiced rice recipe is perfect when you are looking to spice up a routine dish.
How to make turmeric spiced rice pilaf?
The simplest way to make turmeric spiced rice is in an instant pot. It is helpful that the instant pot has a “Saute” mode for cooking the spices and onions before adding the rice and stock. Then cover the rice, hit “Rice” and the instant pot will do the rest.
You can also make this rice recipe in a pot on stove top, but you would just have to check on the pot more frequently to ensure the rice does not burn. If you choose to use a rice cooker, just saute the spices and onions in a pot over stove top before transferring the rice and stock in the rice cooker.
Once the spiced pilaf is finished, make sure to carefully remove the cardamom and cloves before serving. They are pretty easy to spot and usually end up along the edge of the pot.
Then fluff with a fork and serve!
How to store turmeric spiced rice?
Turmeric spiced rice can be stored in an airtight container for up to 3 days in the refrigerator.
Check Out More Rice Recipes
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Turmeric Spiced Rice Pilaf
Equipment
- 1 Instant Pot (you could also cook this in a rice cooker or on stove with a pot)
Ingredients
- 4.5 cups rice (I used Jasmine Rice)
- 1 tbsp butter
- 3 cloves garlic smashed and minced
- 1 inch ginger minced
- 4 pods cardamom smashed
- 4 whole cloves
- 15 black peppercorns
- 1/4 tsp turmeric powder
- 1/2 yellow onion chopped into 1/2 inch pieces
- 2 cups vegetable stock
- 1 tbsp coconut oil
- 1/2 tsp salt
Instructions
- Set Instant Pot to saute mode. Add butter, cardamoms, cloves, and pepper corns. Stir for 1-2 seconds.
- Add garlic, ginger, and onions. Stir until onions soften. Stir in rice and turmeric powder.
- Add vegetable stock and coconut oil, then stir until combined. Add salt.
- Cover then select "Rice" on the Instant Pot.
- Once done, carefully remove the cardamom pods and cloves. Gently fluff rice with a fork.
