Onion Rice
Equipment
Ingredients
Main Ingredients
Basmati rice (rinsed, drained)
300 g
Onions (thinly sliced)
3 piece
Sunflower oil
60 ml
Garlic cloves (minced)
4 piece
Fresh ginger (minced)
15 g
Green chilies (slit)
2 piece
Curry leaves
12 piece
Mustard seeds
5 g
Cumin seeds
5 g
Turmeric powder
2 g
Salt
8 g
Water
600 ml
Fresh coriander leaves (chopped)
15 g
Instructions
Prepare the rice
Rinse the basmati rice thoroughly until the water runs clear. Soak for 15 minutes if time permits.
Heat the oil
Heat sunflower oil in a heavy-bottomed pot or kadai over medium heat.
Temper the spices
Add mustard seeds and cumin seeds. When they start to splutter, add curry leaves, minced garlic, ginger, and slit green chilies.
Fry the onions
Add the thinly sliced onions and sauté until they turn golden brown. Be patient—this step builds the flavor base.
Add turmeric and salt
Sprinkle turmeric powder and salt over the onions. Mix well to coat evenly.
Add rice and water
Drain the soaked rice and add it to the pot. Gently stir to coat the rice with the onion-spice mixture. Add measured water.
Cook the rice
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is cooked and water is absorbed.
Rest and fluff
Remove from heat and let rest covered for 5 minutes. Fluff gently with a fork before serving.
Garnish and serve
Transfer to a serving bowl and garnish with freshly chopped coriander leaves. Serve hot.
Original recipe
Storage
Store in airtight container. Add a splash of water when reheating to restore moisture.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.