John Myers
Turmeric Rice with Carrot and Ginger Sauce
The perfect turmeric rice with carrot and ginger sauce recipe with a picture and simple step-by-step instructions.
- Long grain rice
- 1 Glass (not whole) Chicken broth with chicken
- 1 Tip of the thumb Fresh ginger
- 0,5 kl. Red onion
- 2 Carrots
- 2 tsp Mandarin juice
- 2 tsp Turmeric
- 2 tsp Tandoori masala
- White pepper and salt
- Lemon
- Sugar
- 2 drops Chili oil
- Put on the rice water with salt and turmeric.
- Cut the carrots into thin strips after scraping and washing. Chop the ginger and onion in the same way.
- In a saucepan, fry the carrots, onion and ginger in sesame oil and caramelize with a little sugar. Fry the turmeric and masala with a little butter.
- Deglaze with the stock and simmer. Then add the remaining spices as desired. If in doubt, a little less at first.
- Finally I add some rice water and have thickened the sauce with a little starch (mix with cold water beforehand).
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