Onion Rice | Onion pulao
Onion rice | Onion pulao | pressure cooker pulao | Quick lunchbox recipe | onion recipe | pressure cooker recipe | quick lunchbox recipe step by step pictures and video recipe. Check out the onion rice in the pressure cooker and If you like the video pls SUBSCRIBE to my channel
Indian onion rice
Onion pulao is a flavorful Indian rice dish made by cooking basmati rice with sautéed onions and aromatic spices. It's a popular dish that can be enjoyed on its own or with accompaniments like yogurt or a curry.
CAN I SKIP BIRYANI MASALA
Yes, but in that case add extra masala powders accordingly.
RICE FOR PULAO
I have used basmati rice. You can use any variety of rice according to your choice. Adjust water accordingly
SHOULD I SOAK RICE?
If you are following the recipe, avoid soaking.
how much water should i add for soaked rice
If you soak the rice, use 1+½ cup of water for 1 cup of soaked rice
CAN I SKIP GHEE AND MAKE VEGAN onion PULAO?
Ghee gives amazing flavor to the biryani so I use prefer using ghee. If you are planning to make it vegan, skip ghee
CAN I SKIP CURD?
Yes, but in that case add tomatoes accordingly
SIDE DISH FOR onion BIRYANI
Biryani goes well with gutti vankaya kura, kathirikai chops, plain kurma, mirchi salan,and raita
CAN I COOK onion pulao IN THE instant pot?
Cook for 5 minutes and do natural pressure release
VARIETY RICE
PRESSURE COOKER RECIPES
ingredients
2 + ½ cup onion
¾ cup basmati rice
¼ teaspoon turmeric powder
½ teaspoon fennel seeds
bay leaf
½ teaspoon poppy seeds
cinnamon
clove
1 + ½ tablespoon peanut oil
½ tablespoon ghee
1 tablespoon ginger garlic paste
2 green chilli
required salt
coriander leaves
1 + ½ cup water
How to make onion pulao with step-by-step pictures
-
First, Wash rice and keep aside
- Add oil to the cooker and heat
- When the display shows "hot" add bay leaf, cinnamon, clove, fennel seeds, cardamom and poppy seeds; splutter
- Furthermore add onion, green chilli, and ginger-garlic paste; sauté till onion turns translucent
- add required salt, turmeric powder and biryani masala; mix well
- Furthermore add curd; mix well
- Add rice and mix well
- Furthermor, add water ; bring to a boil
- Add coriander leaves and mix well
- Make sure nothing is stuck to the pan
- Pressure cook for 2 whistles
- carefully open the lid
- Finally add ghee;Fluff the rice
Ingredients
- 2 + ½ cup onion
- ¾ cup basmati rice
- ¼ teaspoon turmeric powder
- ½ teaspoon fennel seeds
- bay leaf
- ½ teaspoon poppy seeds
- cinnamon
- clove
- 1 + ½ tablespoon peanut oil
- ½ tablespoon ghee
- 1 tablespoon ginger garlic paste
- 2 green chilli
- required salt
- coriander leaves
- 1 + ½ cup water
Instructions
- First, Wash rice and keep aside
- Add oil to the cooker and heat
- When the display shows “hot” add bay leaf, cinnamon, clove, fennel seeds, cardamom and poppy seeds; splutter
- Furthermore add onion, green chilli, and ginger-garlic paste; sauté till onion turns translucent
- add required salt, turmeric powder and biryani masala; mix well
- Furthermore add curd; mix well
- Add rice and mix well
- Furthermor, add water ; bring to a boil
- Add coriander leaves and mix well
- Make sure nothing is stuck to the pan
- Pressure cook for 2 whistles
- carefully open the lid
- Finally add ghee;Fluff the rice
Video
Notes
- biryani masala is optional, but in that case add extra masala powders accordingly
- I have used basmati rice. You can use any variety of rice according to your choice. Adjust water accordingly
- If you are following the recipe, avoid soaking
- If you soak the rice, use 1+½ cup of water for 1 cup of soaked rice
- Ghee gives amazing flavor to the biryani so I use prefer using ghee. If you are planning to make it vegan, skip ghee
- skip curd, but in that case add tomatoes accordingly
- Biryani goes well with gutti vankaya kura, kathirikai chops, plain kurma, mirchi salan,and raita
- instant pot- Cook for 5 minutes and do natural pressure release
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