This goes great with Indian food, which is why it’s shown with the salmon tikka, salmon rubbed with tandoori paste and then quickly cooked in a skillet. The recipe is from Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals (affiliate link), one of my favorite cookbooks. When I cook Indian food, it’s almost always from this cookbook. The recipes are easy and delicious–a perfect combination. And it’s aimed at people learning to cook so the directions are clear and the pictures are actually helpful rather than just pretty.
This rice is very colorful from the turmeric. It has a good flavor but despite the ginger and turmeric, it’s not overpowering. Just tasty! I used a rice cooker for this but you could, of course, cook the rice on the stove and then mix it into the skillet in which you cooked the ginger and turmeric.