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Cumin and Turmeric-Spiced Basmati Rice

Every great main dish needs a partner at its side. You can count on this simple, but flavour-packed rice.

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  • 20 min
  • Prep time5 min
  • ServingsPortions 6
recipe image Indian-Style Basmati Rice with Turmeric


  • 2 Tbsp. (30 mL) Becel® Original margarine
  • 1 small onion, thinly sliced
  • 2 cloves garlic, chopped
  • 1/4 tsp. (1 mL) cumin seeds
  • 1/4 tsp. (1 mL) turmeric
  • 1/4 tsp. (1 mL) ground cinnamon
  • 1/4 tsp. (1 mL) ground black pepper
  • 1/4 tsp. (1 mL) salt
  • 1 cup (250 mL) basmati rice
  • 2 cups (500 mL) reduced sodium chicken broth
  • 1/3 cup (75 mL) golden raisins

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Melt Becel® Original margarine in large saucepan over medium-high heat and cook onion, stirring occasionally, until lightly golden, about 5 minutes.
  2. Stir in garlic and cook 30 seconds. Add cumin seeds, turmeric, cinnamon, pepper and salt and cook, stirring constantly, 1 minute.
  3. Stir in rice and broth. Bring to a boil over high heat. Reduce heat to low and simmer covered, until rice is tender and liquid is absorbed, about 15 minutes.
  4. Stir in raisins and let stand covered 5 minutes. Just before serving fluff with fork.
This recipe has been evaluated by the Heart and Stroke Foundation registered dietitians and is part of a healthy diet based on the recommendations in Canada's Food Guide.

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