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02 Apr, 2020

Kitty Cole's Turmeric Baked Rice


Serves 4-6


  • 300g brown basmati rice / short-grain brown rice
  • 2 large red onions, finely sliced
  • 4 cloves of garlic, finely diced
  • 1 red pepper, de-seeded and finely chopped
  • 1 tsp cumin seeds
  • 2 tsp turmeric
  • 1 tsp ground coriander
  • 850ml hot chicken or vegetable stock
  • Flakey sea salt and pepper
  • Juice and zest from a lemon

To serve

  • 150g yogurt
  • 4 tbsp of your best extra virgin olive oil
  • Handful of coriander, parsley and mint, leaves picked
  • Half a cucumber, finely diced
  • Pinch of chilli flakes or a fresh red chilli, chopped
  • Handful of crispy onions


  1. Preheat oven to 200c fan.
  2. Wash the rice in a sieve until all the water runs clear then set aside.
  3. Get a medium non-stick oven proof frying pan that's approx 30cm wide and add 2 tbsp olive oil with the onions and peppers and cook for 10-15 minutes until the onions are really soft and slightly caramelised, now add the garlic and spices and cook for a further 3 minutes to release the flavours. Now add the rice and stir, making sure the rice is evenly coated in everything then cover with the stock and season well. Bring everything to a boil then place in the oven without a lid for 40-50 minutes until the rice is cooked and the top is getting crispy.
  4. Remove from the oven, drizzle with a little olive oil and place back on a medium heat on the hob for a few minutes so the bottom gets crispy too, being careful not to burn it.
  5. Remove from the heat and squeeze over the juice of half a lemon and season with salt and pepper.
  6. Toss together the herbs, cucumber and remaining lemon juice.
  7. Serve straight to the table with the herbs, yogurt, chilli flakes and lemon zest on top.

If you are making your own crispy onions:

  • 2 onions, peeled, halved and very thinly sliced
  • Vegetable oil
  • Flaky sea salt
  1. Heat a few very large glugs of oil in a small-medium sauce pan, and fry the shallots over a medium heat for around 7 minutes, stirring occasionally until golden.
  2. Remove with a slotted spoon and drain on kitchen paper. Season with salt.

Kitty created this recipe using ingredients from our Veg & Essentials Box, available for purchase here.