Haldi Chawal (Riz au Curcuma)
Un riz basmati doré délicatement épicé au curcuma, aux graines de moutarde, au cumin et aux feuilles de curry.
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Heat the oil, pop the mustard seeds, add the cumin and curry leaves and fry for a few seconds.
Toast the rice
Add the drained rice, turmeric and salt and stir gently for 2 minutes until the grains are coated and golden.
Cook
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Serve
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Temper
Heat the oil, pop the mustard seeds, add the cumin and curry leaves and fry for a few seconds.
Toast the rice
Add the drained rice, turmeric and salt and stir gently for 2 minutes until the grains are coated and golden.
Cook
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Turmeric has been used in Indian cooking, medicine and ritual for thousands of years — it's sacred in Hindu ceremonies and an everyday kitchen spice.
Simple tempered rice dishes like this one are a staple across South and West India, eaten with dal, sambar and vegetable curries.
⭐ Why It's Famous
A two-minute tadka turns plain rice into something golden and fragrant.
💡 Fun Fact
India produces most of the world's turmeric, much of it from the state of Telangana and the town of Erode in Tamil Nadu.
South & West India
11.34°N, 77.72°E
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