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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+1/2 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 + 1/2 cup onion
3/4 cup basmati rice
1/4 teaspoon turmeric powder
1/2 teaspoon fennel seeds
bay leaf
1/2 teaspoon poppy seeds
cinnamon
clove
1 + 1/2 tablespoon peanut oil
1/2 tablespoon ghee
1 tablespoon ginger garlic paste
2 green chilli
required salt
coriander leaves
1 + 1/2 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 + 1/2 cup onion
- 3/4 cup basmati rice
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon fennel seeds
- bay leaf
- 1/2 teaspoon poppy seeds
- cinnamon
- clove
- 1 + 1/2 tablespoon peanut oil
- 1/2 tablespoon ghee
- 1 tablespoon ginger garlic paste
- 2 green chilli
- required salt
- coriander leaves
- 1 + 1/2 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+1/2 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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