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Basmati Rice With Turmeric and Mushrooms

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“This may also be baked in the oven instead of the stove top --- although some people would say that soaking the rice is not needed it is just something I have done for years with basmati rice, but by all means proceed with the recipe without presoaking, just make certain to wash the rice very well in cold water --- fresh sauteed mushrooms may be used in place of canned :)”

Ingredients Nutrition

  • 14 cup butter (can use less if desired) or 14 cup oil (can use less if desired)
  • 1 small onion, chopped
  • 1 tablespoon minced fresh garlic (or to taste)
  • 12 teaspoon turmeric (scant)
  • 1 12 cups basmati rice (well rinsed, you can also use the same amount of jasmine rice in place or the basmati)
  • 2 14 cups chicken broth
  • 1 12 cups canned mushroom slices, drained (I just use one can for this)
  • salt
  • pepper (optional)


  1. Rinse the rice under cold water very well.
  2. Place the rice in a large bowl covered with cold water and let it soak for 30 minutes (changing the water after 15 minutes) before proceeding with the recipe.
  3. Melt butter in a heavy saucepan over medium heat.
  4. Add in onion, garlic and tumeric powder; saute until JUST beginning to brown (about 2 minutes).
  5. Add in rice, broth, mushrooms, salt and pepper (if using); bring to a boil.
  6. Reduce heat to low, cover with a tight fitting lid and simmer until the rice is tender (about 18-20 minutes).
  7. **NOTE** this rice can also be cooked, covered with a tight-fitting oven proof lid in the oven at 350 degrees for about 30-35 minutes, or until rice is desired tenderness.

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