Turmeric Spiced Brown Basmati Rice

Every now and then, we lapse into cold, windy and dreary weather despite, every marketing catalogue loudly proclaiming spring! This lovely golden hued brown Basmati rice is a steady favourite on nippy evenings with the flavours of Fennel, Mustard, Carom and Cumin Seeds, peeking through in every warm spoonful. Tastes just perfect with a hearty Daal and a quick salad perfect for a weeknight.

Turmeric Spiced Brown Basmati Rice

(Gluten & nut free, wholegrain recipe)


  • 2 cups Brown Basmati Rice, soaked and rinsed 5 –  6 times or, until the water runs clear
  • 1 teaspoon Rice Bran Oil
  • 1/2 teaspoon Fennel Seeds
  • 1/2 teaspoon Carom Seeds
  • 1/2 teaspoon Cumin Seeds
  • 1/4 teaspoon Mustard Seeds
  • Salt, to taste
  • 4 – 5 cups of warm water 


  1. Heat a deep pan and coat with oil.
  2. Add the mustard seeds and cover the pan and cook on high heat until the seeds pop. 
  3. Roast the remaining spices until aromatic.
  4. Mix in the rice and add salt to taste.
  5. Add water and cover the pan. Cook on a slow heat until the rice grains are cooked and fluffy. (Pre-soaked Basmati rice that I used cooked in 25 minutes. Adjust cooking times depending on the age of the rice and soaking time). 

Serve warm!

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