TThis simple, beautiful rice dish is the foundation of many South Indian meals. It’s a quick, easy way to demonstrate the vibrant colour and deep flavour of high-quality KERALEATS Turmeric Powder.
Recipe: Golden Aromatic Turmeric Rice
This simple, beautiful rice dish is the foundation of many South Indian meals. It’s a quick, easy way to demonstrate the vibrant colour and deep flavour of high-quality KERALEATS Turmeric Powder.
Ingredients:
1 cup Basmati Rice
1.5 cups Water
1 tsp KERALEATS Turmeric Powder
1 tbsp Ghee or Coconut Oil
2 Whole Cardamom pods (optional)
2 Cloves (optional)
Small piece of Cinnamon stick (optional)
Salt, to taste
Instructions:
- Rinse: Rinse the basmati rice thoroughly until the water runs clear, which helps ensure the rice is fluffy.
- Sauté: In a medium saucepan, melt the ghee or coconut oil over medium heat. Add the whole spices (if using) and sauté for about 30 seconds until fragrant.
- Bloom the Spice: Add the KERALEATS Turmeric Powder to the oil and stir for 10-15 seconds. This quick burst of heat (called “blooming”) unlocks the pigment and deep flavor of the turmeric.
- Combine: Add the rinsed rice and salt to the pan. Stir everything together for about a minute, coating the rice in the golden oil and spice.
- Cook: Pour in the water, bring the mixture to a boil, then immediately reduce the heat to low, cover the pot tightly, and simmer for 15-18 minutes.
- Rest & Serve: Remove the pot from the heat and let it rest, still covered, for 10 minutes. Fluff with a fork and serve!
3 Essential Tips from Our 1998 Heritage
Cooking is an art built on science. Our decades of experience (since 1998!) have taught us that technique and quality ingredients are inseparable.
1. Always “Bloom” Your Powdered Spices
This is the most critical step for flavor. Always sauté your powdered spices (chilli, coriander, etc.) in fat (oil or ghee) at the start of a recipe. This process, called blooming, draws out the flavour and aroma compounds, preventing a flat or chalky taste. Keep the heat low and stir constantly for 15–30 seconds to prevent burning.
2. The Power of the Pinch (Use Your Nuts)
Your KERALEATS Mixed Nuts aren't just for snacking; they are a game-changer for texture and nutrition. Before serving a curry, rice, or roasted dish, coarsely chop a handful of nuts (like our cashews) and lightly toast them in a dry pan. Sprinkle them over the top for an instant crunch, depth of flavour, and added protein.
3. Salt Your Spices, Not Just Your Food
When creating a rub for meats, fish, or firm vegetables, always mix the salt directly into your spice powders (like chili or turmeric) first. This ensures the salt crystals have time to dissolve and bind to the dry spice particles, resulting in a much more even and potent flavour penetration into your food.
