Onion Rice | Easy Lunch Box Recipe
Onion Rice is a quick and easy aromatic rice recipe that can be prepared in less than 30 minutes. The best way to add depth of flavor to the plain rice. It is vegan and gluten-free.
Servings: 4
Calories: 262kcal
Equipment
Ingredients
- 2 tablespoon Vegetable oil ghee or butter
- 2 Cardamom seeds optional
- 1 Clove optional
- 1 teaspoon Cumin seeds
- 1 tablespoon Cashews chopped
- 1 Big Onion chopped finely or lengthwise
- 1 cup Rice
- 1 Green chile chopped (optional)
- Salt to taste
- Spring onions or cilantro for garnish optional
Instructions
One pot onion rice
- Wash the rice 2 to 3 times underwater until the water runs clear.1 cup Rice
- Heat oil or butter in a skillet or pot over medium heat. Add cumin seeds, cloves, and cardamom, and saute for a few seconds.2 tablespoon Vegetable oil, 2 Cardamom seeds, 1 Clove, 1 teaspoon Cumin seeds
- Next, add cashews and saute until it becomes golden in color.1 tablespoon Cashews
- 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.1 Big Onion, 1 Green chile, Salt
- 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. )
- Garnish with spring onions or cilantro if desired.Spring onions
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.
Notes
- 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.
Nutrition
Calories: 262kcal | Carbohydrates: 42g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 42mg | Potassium: 130mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg