Onion Rice
Transform simple ingredients into a flavorful masterpiece with this aromatic Onion Rice recipe! Featuring fluffy basmati rice infused with the rich sweetness of caramelized onions, toasty cumin seeds, and a hint of garlic, this dish is a fragrant delight. Cooked to perfection in a mix of ghee and vegetable oil, the rice is elevated with the subtle warmth of black pepper and bay leaf, making it the perfect side dish or stand-alone meal. Garnished with more caramelized onions and fresh cilantro, this recipe serves up a beautiful balance of texture and taste. Ready in just 35 minutes, Onion Rice is an easy yet impressive option for weeknight dinners or festive occasions. Perfect for fans of simple, comforting recipes with a touch of elegance.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 2 medium-sized Onions
- 2 tablespoons Ghee or butter
- 1 tablespoon Vegetable oil
- 2 cloves Garlic
- 1 teaspoon Cumin seeds
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rinsed rice in water for 20 minutes, then drain and set aside.
Peel and thinly slice the onions. Mince the garlic cloves and set both aside.
In a medium-sized pot, heat the ghee (or butter) and vegetable oil over medium heat.
Add the sliced onions to the pot and cook, stirring occasionally, until they are golden brown and caramelized. This will take about 10-12 minutes. Remove half of the caramelized onions and set them aside for garnish.
Reduce the heat slightly and add the minced garlic, cumin seeds, and bay leaf to the pot. Sauté for 1-2 minutes until aromatic.
Add the drained basmati rice to the pot and stir to coat the grains with the onion and spice mixture. Toast the rice for 1-2 minutes.
Pour in 2 cups of water, add the salt and black pepper, and stir gently. Bring the mixture to a boil over medium-high heat.
Once the water starts boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook undisturbed for 15 minutes.
After 15 minutes, turn off the heat and let the rice sit, covered, for another 5 minutes to allow the steam to finish cooking the grains.
Remove the lid, fluff the rice gently with a fork, and transfer it to a serving dish.
Garnish with the reserved caramelized onions and sprinkle fresh cilantro, if desired. Serve warm.
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 2386 mg | 104% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 13.0 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 540 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
