Haldi rice, or Yellow rice, is a simple and nutritious way to elevate plain Basmati rice with turmeric and red lentils for a bright pop of color on your dinner table.
In this Post:
- Why you’ll love this recipe
- Ingredients you need
- How to make Turmeric Rice?
- Tips for Recipe
- What to serve with Turmeric Rice?
- More Easy Side Dish Recipes
Many Pakistani and Indian recipes rely on rice as a side dish. Plain Basmati rice is usually wonderful. But sometimes you need an extra oomph.
In our family, Kadhi (a yogurt-based curry) was a weekly staple. and this is the rice that accompanies it! The Kadhi, this rice, together with a simple vegetable dish like Aloo Gobi was a complete meal.
Why you’ll love this recipe
This rice is a quick side dish with many curries or main dishes.
This haldi yellow rice is made with turmeric. You’ll love the bright pop of color and all the benefits of turmeric in this dish.
We typically add some split red lentils (Masoor daal) to make this dish a little more nutritious and filling. You can adjust the amount of lentils or omit them entirely if you prefer.
Recipes you’ll love
If you’re looking for more easy lentil or rice dishes, here are some of our favorites:
- Chana Pulao – Spiced Chickpea Rice Dish
- Moong Dal Khichdi: Simple Rice & Lentil Porridge
- Dal Chawal: Simple Lentil Curry & Basmati Rice
- Bagara Rice with Jeera – Cumin Seasoned Rice Dish
Ingredients & Notes
- Rice – We typically use long-grain-aged Basmati rice for our rice recipes. We love using Royal Basmati Rice.
- Masoor dal or Split Red lentil – readily available in most grocery stores. They don’t take too long to cook.
- Turmeric powder or Haldi – this is a popular Indian spice with an earthy flavor, and gives the rice its bright yellow color. Haldi is known for its anti-inflammatory properties. You don’t need a lot of turmeric for this recipe. Adding too much turmeric to the rice may result in a bitter taste.
How to make Turmeric Rice with lentils?
In a bowl, wash and soak rice and lentil as per packet directions, generally 20-30 minutes.
In a pot, add approx 4 cups of water and set it to boil. Once the water is boiling, add salt and turmeric. The water should be a yellowish color at this point.
Add the soaked rice and lentil and cook uncovered. It will take around 7-10 minutes.
Check that both the rice and lentils are tender. Once cooked, drain the water.
Serve warm with your favorite curry or grilled meats.
Recipe Tips
- The flavor of turmeric depends on the quality of the spice. You may need to use a little more or less.
- We love using lentils in this dish, but you can easily omit them or add more based on your preferences.
- Soaking the rice cuts down on its cook time. We recommend soaking the rice for 20-30 minutes if you have the time.
- Typically, we boil the soaked rice in a large pot of boiling water, then drain it when cooked. You can also steam the rice and lentils if you prefer.
What to serve with Turmeric Rice
Turmeric or Haldi Rice is such a versatile side dish!
If you’re looking for some classic options, we always serve this rice with our Kadhi or Pakora Kadhi.
You can also use it as a meal prep option and pair it with Tandoori chicken or Chapli Kabab alongside Kachumber raita for a full meal!
Recipes you’ll love
If you’re looking for more simple side dish options, here are some of our favorites:
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Tumeric Rice – Haldi Rice
Ingredients
- 1 cup Basmati rice
- ½- ¾ cup Masoor dal red lentil
- ½ teaspoon Turmeric
- 1/2 teaspoon Salt adjust to taste
Instructions
- In a bowl, wash and soak rice and lentil as per packet directions, generally 20-30 minutes.
- In a pot, add approx 4 cups of water and set it to boil. Once the water is boiling, add salt and turmeric. The water should be a yellowish color at this point.
- Add the soaked rice and lentil and cook uncovered. It will take around 7-10 minutes.
- Check that both the rice and lentils are tender. Once cooked, drain the water.
- Serve warm with your favorite curry or grilled meats.