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–+ servings
garlic turmeric rice in a large pan with a small plated version in the upper right hand corner

Roasted Garlic Turmeric Rice

Course: Main Course, Side Dish
Cuisine: African, Indian
Keyword: jasmine rice, turmeric
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 10 servings
Calories: 218kcal
Author: Ogechi
Roasted Garlic Turmeric Rice is a one pot dish full of flavorful, fluffy jasmine rice. The roasted garlic, turmeric, and fresh basil build an aroma that can't be forgotten.
Print Recipe

Equipment

  • 1 pot/pan
  • 1 Sheet of Aluminum foil for garlic

Ingredients

  • 3 cups jasmine rice rinsed until water is clear-ish
  • 1 whole garlic bulb for roasting; cut off the top first
  • ½ yellow onion chopped
  • 2 teaspoons ginger finely chopped; substitute ground ginger
  • ½ teaspoon ground turmeric
  • 1 tablespoon chicken bouillon substitute adobo
  • 1 teaspoon dried thyme
  • 1 tablespoon complete seasoning substitute with any herb blend
  • 4 fresh basil leaves chopped
  • 1 habanero pepper keep whole
  • 2 bay leaves
  • 1 tablespoon coconut oil
  • ¼ teaspoon olive oil drizzle on garlic bulb before roasting

Instructions

Roasting the Garlic

  • Preheat oven to 450℉. Cut the top off the head of garlic and place in foil
  • Drizzle a little olive oil over the top and sprinkle a pinch of salt before wrapping and placing it in the oven.
  • After 45 minutes, remove the garlic from the oven and set aside to cool.
  • Once the garlic is cool enough to handle, remove the cloves from the shell making sure not to bring along the casing.
  • Mash garlic in a small bowl with a fork until it becomes a paste and set aside for later.

Cooking the Rice

  • On medium heat, add coconut oil to the pot. When it heats up, sauté chopped onions for about 1 minute.
  • Next, add the mashed roasted garlic and combine it with the chopped onions.
  • Then add turmeric and combine with the garlic and onions.
  • Add the washed & strained rice to the pot along with the remaining ingredients
    (ginger, bouillon, thyme, complete seasoning, basil, and bay leaves)
  • Add 2½ cups of water, and adjust the heat on the stove to low. Place the habanero pepper on top without opening.
  • Place foil on the pot before covering it with the lid and let the rice cook for 15 minutes before checking.
  • The rice should be fluffy when cooked. Adjust the salt content to your liking
  • Enjoy!

Nutrition

Calories: 218kcal | Carbohydrates: 45g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 81mg | Potassium: 82mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg