Add onions and fry for around 7 minutes, until softened
Add turmeric and fry for about a minute, until fragrant
Add the rice and fry for a couple of minutes until translucent
Add the carrot, lemon peel, raisins, frozen green peas and salt + pepper
Dissolve the stock cube in 415 ml (1 ¾ cup) boiling water
Add the stock mixture to the rice and mix well
Bring to the boil, keep a lid over it and cook for 15 minutes until all water is absorbed
Turn off the heat and leave with the lid on for a further 5 minutes
Discard the lemon peel and fluff up the rice with a fork before serving
Keeps covered in the fridge for up to a few days - reheat until piping hot in a dry frying pan with a lid, or in the microwave
Notes
Tips for making this Yellow Turmeric Rice
Make sure to cook the onion properly before adding the other ingredients, as otherwise the onion won't cook and will be hard and crunchy.
Make sure to cut the lemon peel in pieces large enough to take out and discard before serving - nobody wants to be surprised with a bite of bitter lemon rind!
Make sure to use a measuring jug to measure the amount of water exactly - too much and the rice will be uncooked and hard, too much and it will be watery and soupy.
If using a stock cube, make sure you've dissolved it completely in boiling hot water before adding it to the rice otherwise you'll end up with clumps of stock in your rice and the flavour won't be distributed evenly. You can alternatively use liquid stock.
This Yellow Turmeric Rice keeps covered in the fridge for up to a few days. You can reheat it until piping hot in a dry frying pan with a lid, or in the microwave.