Monday, 27 January 2014

Spring Onion Pulao

Spring onions are a good source of Vitamin C and you find them all through the year. You can make a curry and have it with roti or puri. Add them to noodles, their mild flavour gives a unique taste to noodles. And you can also add it to rice, just as I have done. Actually I am great fan of Sanjeev Kapoor. I found this recipe in his cookbook and I tried it out at home. I have added chopped coriander leaves to my version of Spring onion pulao. A simple yet very flavorful.


Basmati rice, soaked: 1 cup
Spring onion bulbs, chopped: 4
Garam masala: 1 tsp
Garlic cloves, chopped: 1 tbsp
Cumin seeds: 2 tsp
Oil: 3 tbsp
Water: 2 cups
Salt to taste
Coriander leaves, chopped: 2 tbsp
Spring onion greens, chopped: 3/4 cup
Lemon juice: 1 tbsp

  1. Heat oil in a deep bottomed vessel.
  2. Add cumin seeds and garlic cloves.
  3. When they turn brown add spring onions and saute for a minute.
  4. Add water, garam masala, salt.
  5. When the water comes to a boil, simmer the stove and add rice.
  6. When all the water is absorbed and rice is cooked add spring onion greens and coriander leaves.
  7. Add lemon juice and serve hot with raita.
  • If you want it to be spicy, you can add slit green chilies while frying spring onions and garlic cloves. 
  • Spring onions and garlic protect you from cancers.

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