Yellow Basmati Rice
This yellow basmati rice is fluffy, fragrant, and full of warm, savory flavor with its signature golden color. It’s an easy side dish that pairs perfectly with a variety of meals.
This yellow basmati rice is one of those simple sides that brings big flavor with very little effort.
Basmati rice cooks up light and fluffy, making it the perfect base for soaking up all the warm, savory flavors.
Turmeric gives it that beautiful golden color while adding a subtle earthy note.
A blend of garlic, cumin, cinnamon, and bay leaf creates a gently spiced, aromatic dish that feels a little extra without being complicated.
You’ll often find this style of rice in Middle Eastern, Indian, and Mediterranean cuisines.
It’s perfect served alongside grilled chicken, lamb, seafood, or even a simple vegetable dish.
Whether you’re building a full spread or just need a flavorful side, this rice fits in easily with so many meals.
Is this yellow basmati rice Mexican rice?
No, it’s not Mexican or rice that is inspired by any Latin or Spanish cuisine.
Mexican rice is white rice simmered with tomatoes, garlic, and cumin while this is more of a Middle Eastern (or Mediterranean) rice with the addition of cinnamon and turmeric.
That said, it is really similar to a traditional Latin yellow rice popularized in Tex Mex restaurants, and does pair well with any of your Mexican food favorites as the notes of cinnamon are very subtle. It’s a must have for my family on Taco Night!
Ingredients
To make this you’ll need:
- Basmati rice– This is a long grain aromatic rice that cooks up fluffy.
- Chicken broth– You could substitute vegetable broth if you prefer.
- Butter– Salted or unsalted.
- Spices– Turmeric, ground cumin, cinnamon, and a bay leaf
- Garlic– Minced
How to Make
Making yellow basmati rice is pretty easy!
Just heat the butter in a large pot or Dutch oven over medium heat.
Once the butter’s melted, stir the garlic, turmeric, cumin, and cinnamon into it and let it cook for just a minute until the garlic is fragrant.
Then add the rice to the pot, stirring again until the rice is evenly coated in the butter and spices.
Toast the rice over medium heat for about 2 minutes.
Pour the chicken broth into the pot and add the bay leaf.
Then put the lid on the pot and bring the pot to a rolling boil, stirring occasionally.
As soon as the broth reaches a full boil, turn the heat down to the lowest setting and let it simmer, covered, for about 20 minutes.
After simmering for 20 minutes, turn the heat off, but leave the lid on and let the rice rest for 10 minutes.
Remove the bay leaf and fluff the cooked rice with a fork.
Serve it warm.
Enjoy!
Serving Suggestions
This rice pairs well with so many main dishes including:
Storing Leftovers
If you have any leftover basmati rice, let it cool to room temperature.
Transfer it to an airtight container and refrigerate it for up to 5 days.
Reheat in the microwave until warmed through.
Tips and Tricks
- Make sure to stir the rice while it cooks so it doesn’t stick to the bottom.
- While you want to stir the rice so it doesn’t stick, be careful not to stir too often and let the heat escape.
- Don’t skip letting the rice rest before you fluff it.
Other Rice Recipes
Yellow basmati rice is a fragrant, flavorful side dish that pairs well with so many main dishes.
Make it and enjoy!
Looking for other rice recipes?
Try these:
- Mexican Rice
- Cheesy Zucchini Rice
- Stick Of Butter (No Peek) Rice
- Panda Express Fried Rice
- Copycat Rice A Roni
- Greek Lemon Rice
- Buttered Bacon Crunch Rice
If you’ve tried this YELLOW BASMATI RICE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Yellow Basmati Rice
Ingredients
- 2 cups uncooked basmati rice
- 3 cups chicken broth
- 2 tbsp butter
- 1 tsp turmeric
- 1/2 tbsp minced garlic
- 1/4 tsp ground cumin
- scant 1/8 tsp cinnamon
- 1 whole bay leaf
Instructions
- In a dutch over, or in a large stove pot, heat the butter, turmeric, garlic, cumin, and cinnamon over medium heat until the butter has melted.2 tbsp butter, 1 tsp turmeric, 1/2 tbsp minced garlic, 1/4 tsp ground cumin, scant 1/8 tsp cinnamon
- Once the butter's melted, stir the spices into it and add the rice to the pot, stirring again until the rice is evenly coated and cooking over medium heat for about 2 minutes, lightly toasting the rice and spices.2 cups uncooked basmati rice
- Pour the chicken broth into the pot and add the bay leaf.3 cups chicken broth, 1 whole bay leaf
- Put the pot's lid on, and bring the pot to a rolling boil, stirring occasionally to prevent sticking to the bottom.
- As soon as the broth reaches a full boil, reduce the heat to the lowest setting and let it simmer, covered, for about 20 minutes. Be careful not to stir too often and let the heat escape.
- After simmering for 20 minutes, turn the heat off, but leave the lid on and let the rice 'rest' for 10 minutes.
- Remove the bay leaf. Fluff the cooked rice with a fork and serve it warm.
Notes
- Make sure to stir the rice while it cooks so it doesn't stick to the bottom.
- While you want to stir the rice so it doesn't stick, be careful not to stir too often and let the heat escape.
- Don't skip letting the rice rest before you fluff it.
Nutrition
Thanks for the recipe! I made it to serve with butter chicken and it was great. My dad especially loved it. Pinning it!
Thanks for sharing this. Very tasty and simple rice.
My broth evaporated way faster than the allotted 20 minutes, like within 8 minutes it was completely evaporated and it was at the lowest possible. Nevertheless, it seemed to be almost done, so I just added a bit more water, let it simmer for 5 more minutes, and let it sit away from the flame for 10 more. It came out good.