Golden and gently tangy, this dish embodies the heart of family reunions: familiar, nourishing, and full of love. Made with basmati rice, ghee, caramelised onions, and a whisper of ginger and garlic, it’s brightened with fresh lemon and the earthy tones of turmeric.

A touch of chicken powder and bouillon deepen its flavour, making it both fragrant and hearty. Served warm and shared freely, this humble bowl reminds us that celebrations aren’t always about grandeur – it’s in the warmth of coming home.

Turmeric lemon rice

Ingredients (serving: 2.4kg)

• 900 gm basmati rice
• 1.5kg water
• 70g ghee
• 75g sliced red onion
• 75g ginger and garlic paste (get the recipe!)
• 5g mustard seeds
• 2g cumin seeds
• 3g fenugreek
• 5g turmeric powder
• 1 piece bay leaf
• 1 lemon
• 7g salt
• 10g chicken powder
• 40g chicken bouillon

Method

• Wash and drain the basmati rice at least 5 times until the water is clear.
• Soak the rice in water for 10 minutes before draining. This will help elongate the rice.
• Trim the skin of a lemon and tie it with some butcher string.
• Squeeze and strain lemon juice. Keep aside.
• Heat up the ghee in a sauce pot and fry the onion until golden.
• Add the ginger and garlic paste, mustard seeds, cumin seeds and fenugreek. Saute until fragrant.
• Now add the drained basmati rice and saute until it is well coated in ghee.
• Add in 1.5kg water, turmeric powder, bayleaf, lemon juice, the tied lemon peel and seasonings.
• Mix well, then bring the rice to a boil. Once boiled, transfer it to a rice cooker.
• Once the rice is cooked, allow it to rest for 15 minutes before removing the bay leaf and tied lemon peel.
• Fluff the rice gently, then serve right away or transfer to a container to cool or refrigerate.

Shelf life: 3 days

See also:

• Chef Tim’s garlic and coriander naan
• Tandoori marinade and cucumber raita

‘Tim Cooks’ is presented by ChefHub, KitchenPlan, Hotelware Concept and Visionary Solutions.

Check out other recipes from Chef Timothy Sebastian here.