Golden Turmeric Pulav

The fragrance of fresh turmeric takes me back in time to my school holidays when we had a variety of dishes made with turmeric leaves and the powder. Known as the golden spice or the saffron of South India, I used to wonder why my Mum’s recipes had saffron as one of the many ingredients. Later on I came to know that the word saffron in South Indian recipes means turmeric. And that was an eye opener to me.

Turmeric is the spice that gives curry its yellow colour and has been used in India for thousands of years as a spice and medicinal herb. We use it everyday in practically every recipe because of its numerous health benefits and has traditionally been used in Ayurvedic and Chinese medicine to treat inflammatory conditions, skin diseases, wounds, digestive ailments, and liver conditions. So when I found fresh turmeric in the wet markets in Kuala Lumpur, I stared using the root in grated and ground form in all my cooking. The colour is so brilliant that the dishes look fabulous especially in photographs and is one of the reasons why I include it in dishes I want to photograph and write about.

Golden Turmeric Pulav With Cashew Nuts and Peas

250 gms long grain, basmati rice, washed and drained; 1/2 cup whole cashew nuts, soaked overnight; 1 large onion, sliced fine; 1 inch piece ginger, minced; 4 large cloves garlic, minced; salt to taste; 1 tbsp ghee; 1 tbsp olive oil; 1 tbsp grated fresh turmeric; 500 ml warm water; 2 cloves, 1 inch stick cinnamon and 2 cardamoms, whole; salt to taste; ½ cup peas

Soak rice for 30 minutes in enough water to cover. This will remove extra starch and make the grains extra long when cooked. ( Follow this procedure whenever you use basmati rice). Add all ingredients to rice cooker, add salt and warm water and cook till done. Serve hot.

Some Recipes That Have Turmeric In Them