Turmeric Butter Rice

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Turmeric Butter Rice recipe by Barefeet In The KitchenBright yellow turmeric rice with green peas was a colorful and tasty side dish for the Chicken Tikka Masala. Turmeric is the spice that gives Indian curry it’s distinctive color and flavor.

Despite the very bright color, the flavor is surprisingly subtle in this dish. My boys requested seconds on this rice and they ate every single bite.

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Turmeric Butter Rice

4 from 1 vote
Recipe adapted from and with thanks to Pastor Ryan
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Servings: 2 -3 servings


  • 2 cups Basmati or Jasmine rice
  • 1/4 cup butter
  • 1 teaspoon kosher salt
  • 1 tablespoon ground turmeric
  • 4 cups water
  • Optional: 1-2 cups frozen peas chopped cilantro or parsley from garnish


  • Combine all ingredients in a large flat bottomed skillet or saucepan. (This can also be made in a rice cooker. Simply turn it on and walk away.) Turn on the heat under the pan to high, cover the pan and bring it to a boil. Once it is boiling, stir and then reduce the heat to low. Let it simmer covered with a lid for 18 minutes, stirring a few times while it is cooking. When the rice is tender, it is done. Remove from the heat. Stir in the frozen peas and allow the heat of the rice to cook them. Serve with a sprinkling of cilantro. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Gay says

    Made this for dinner tonight I liked the texture but found it a little bland. I will make it again but will add more salt and definitely pepper. I also thawed the peas before adding to rice.

  2. Christina Peter says

    This was really delicious thank you. I used some ghee instead of butter and only used 2 tsp of tumeric. And it was lovely also used some peas as well. I made it was a salmon curry it was a nice pair.4 stars