Aromatic Onion Pulao Recipe

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Onions are usually added to make a dish tasty. But rarely do we see that onion is the soul ingredient of a dish. That is why an Indian rice recipe like onion pulao is very unique. Needless to say that onion is the dominant flavour of onion pulao. It is also important to note that 2 different types of onions are used in this pulao recipe; normal onions and baby onions.

Onions pulao is the perfect lunch box idea for any working mother. This pulao recipe takes less that half an hour to prepare. Unlike other Indian rice recipes, it does not have a hoard complicated indigents. However, you can add your choice of vegetables to this pulao recipe. Just make sure that you add vegetables in small quantities so that they do not overpower the flavour of onions.

Ingredients

• Basmati rice- 2 cups (soaked for an hour)
• Onions- 2 (chopped)
• Carrot- 1 (chopped)
• Cumin seeds- 1tsp
• Cloves- 5
• Cinnamon stick- 1 inch
• Green chillies- 2 (chopped)
• Ghee- 1tbsp
• Baby onions- 6
• Butter-2tbsp
• Sugar- 1tsp
• Salt- as per taste

Procedure

1. Boil the baby onions for 5 minutes in water, drain and keep aside.

2. Heat ghee in a deep bottomed pan. Once it melts and starts steaming, add cumin seeds to it.

3. After 1 minute, add onions along with cloves and cinnamon. Raise the flame to medium and stir well.

4. Cook for 2-3 minutes on medium flame; then add carrots and green chillies. Cook for another 2 minutes on low flame.

5. Add the rice to the pan and saute for 2 minutes on medium flame.

6. Add 3 cups of water and salt as per taste. Cover and cook on medium flame for the next 7 minutes.

7. Meanwhile melt butter in a shallow pan, when it steams add sugar to it and keep stirring.

8. Add the boiled baby onions to the pan; cover and cook for 3-4 minutes on low flame.

9. Once the onions are carmelised, add them to the pot of boiling rice. The rice will take another 10 minutes to cook completely.

Serve onion pulao hot with pickles or a side dish of your choice.