Pulao is a versatile and comforting one-pot meal that is loved for its simplicity and ease of preparation. Among the many variations of pulao, Spring Onion Pulao stands out for its unique flavor and vibrant green color. The subtle sweetness of spring onions combined with mild spices makes this dish light yet flavorful, making it perfect for a quick lunch or dinner.
Spring onions, also known as scallions or green onions, not only add a refreshing taste but also bring a host of health benefits. They are packed with antioxidants, vitamins A and C, and essential minerals that support digestion and immunity. Using spring onions in a pulao adds a mildly pungent and sweet flavor, enhancing the overall taste of the dish.
This Spring Onion Pulao is an excellent option for busy days when you want a nutritious yet hassle-free meal. It pairs beautifully with raita, dal, or a simple side dish like potato fry or paneer curry. Plus, it is naturally gluten-free and can be made vegan by skipping ghee and using oil instead.
In this blog post, I’ll share a step-by-step recipe to make this flavorful Spring Onion Pulao, along with tips to enhance its taste. Whether you’re a beginner in cooking or an experienced cook looking for a quick, tasty dish, this recipe will surely become a favorite in your kitchen.
Let’s get started!
Ingredients:
- Basmati rice - 1 cup
- Spring onions - 10
- Cumin seeds - 1 tbsp.
- Oil - 3 tbsps.
- Garlic - 6 to 8
- Salt - as needed
- Garam masala - 1 tsp.
- Lemon juice - 1 tbsp.
Method:
- Chop the white part and green part of spring onions and keep them separately.
- Finely chop the garlic pieces and keep aside.
- Heat oil in a pan and add cumin seeds.
- As the cumin seeds becomes brown, add spring onion whites and garlic and fry until brown.
- Now add rice and mix well and fry for a minute.
- Now add three cups of water, salt, garam masala powder and mix well.
- Close with the lid and keep in sim until water is absorbed and rice is cooked. This takes approximately 10 to 15 minutes.
- Sprinkle lemon juice and garnish with the greens of spring onions.
- You can serve this pulao with Panner butter masala or any other side dish.
Tips and Variations:
- You can add cashews or peanuts for added crunch.
- For a protein boost, toss in some paneer cubes, tofu, or cooked chickpeas.
- If you like a richer pulao, cook it with coconut milk instead of water.
- Adjust spice levels according to your preference.
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