Recipe card
Simple rice recipe
This onion rice is a super simple and versatile dish loved by people of all age groups. You can serve it as a main dish or side dish in vegetarian or non veg thali or with any curries, such as mixed vegetable dal, dum aloo vindaloo, mushroom butter masala, and popular butter chicken. It goes well with stir-fries or grilled meat. My kids love this for their lunch box with a simple yogurt salad. If you have leftover rice or day-old rice, this onion rice can be made in less than 10 minutes.
Ingredients
Fat: For a vegan version, use vegetable oil or coconut oil. For a rich taste, always use desi ghee or butter. Onions: White, yellow, or red - any onions will work for this recipe. Spices: Cardamom, clove, cinnamon, bay leaf, or powder-like black pepper, garlic, etc, will all work for this recipe. Cashews: Adds a nice crunch to the recipe. Rice: I prefer basmati or jasmine rice for its aromatic flavor. You can use any long-grain rice or even brown rice to try this recipe. Herbs: For garnish, spring onions or cilantro (thyme, parsley) are optional. Check out the recipe card for the full list of ingredients.
One pot onion rice
Wash the rice 2 to 3 times underwater until the water runs clear. Heat oil or butter in a skillet or pot over medium heat. Add cumin seeds, cloves, and cardamom, and saute for a few seconds. Next, add cashews and saute until it becomes golden in color. Add the onions and green chile and saute for about 7 to 10 minutes on medium flame until the onions become light golden in color. You can add a pinch of salt while sauteing the onions, as this will draw out the moisture and cook the onions faster. Add the rice and saute it for a minute or 2, stirring occasionally until the rice becomes fragrant. Add 1 ½ cups of water and salt to taste, and bring it to a boil. Reduce heat to low, cover, and simmer for 10 to 12 minutes or until the rice is cooked and all the liquid is absorbed (If the rice is uncooked, add a splash of water and continue cooking. Some long-grain rice will need 2 cups of water and takes 15 to 20 minutes to cook. )
Tips
I have used jasmine rice. One cup: 1 ½ cup rice ratio works for jasmine and basmati rice in the USA. Check the package instructions for water to rice ratio if using any other rice. Some long-grain rice will need 2 cups of water and takes 15 to 20 minutes to cook. If using medium-sized onions, then add 2 onions to the recipe. Instead of water, you can use broth to cook rice. You can use your favorite herbs like thyme or parsley for garnish Any spices like bay leaf, cinnamon stick, garlic powder, pepper powder, or onion powder can be used while making this rice.
Onion rice with cooked leftover rice
If you are making this recipe with cooked or leftover rice, follow these steps. Heat butter or oil in a pan. Add cumin seeds, cloves, and cardamom, and saute for a few seconds. Next, add cashews and saute until it becomes light golden. Add chopped onions, green chile, and salt, and saute for about 7 to 10 minutes on medium flame until the onions become light golden in color. Add the cooked rice and toss until it is combined and heated through.
Store
Leftover onion rice can be stored in the refrigerator for 2 days. Reheat in a skillet or microwave just before serving.
How to serve onion rice?
In the picture above, I have served it with mixed vegetable dal and goan aloo vindaloo. Here are some of my favorite accompaniments for onion rice Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.
