Onion Basmati Rice is one of my favourites, to have with homemade curries.
Spices and soft onions add flavour that soaks into the rice making it so delicious, even without any curry!
We made this curry for National Curry week which started on the 7th October along with our homemade Lamb Curry, Garlic Naan, Mint Raita and last but not least our family and friend’s favourite Mango Chutney, and it was a true feast!
We often make a big batch of this rice and store in an airtight container to use as a side to other meals for up to 4 days.
Whilst on the subject of airtight containers! Have you got a cupboard full of odd pots with no matching lids? How annoying it is hunting through! I bet they are all stained or warped too? Well, I highly recommend you throw them all away and start again. I have the below Glass containers, they are so versatile not only for fridge storage of leftovers but also freezer safe. At the same time, they are oven & microwave safe finally they are dishwasher safe. Also, look good to serve up buffet-style foods. Furthermore, they are odour and stain proof.
Use a large lidded Wok to make this dish. So useful for loads of dishes, non-stick so minimal amount of oil required.
- Mixed with chopped ham, fried egg and sweetcorn.
- Grilled meat
- Chilli con Carne
- Korean Beef
When ordering a curry takeaway we often make our own rice to go with it, cooked quicker than the time it takes to arrive and costs next to nothing compared to the price of the Curry Takeaway rice!
Onion Basmati Rice
Added spices and soft onions add flavour that soaks into the rice making it so delicious, even without any curry!
- 280 g Basmati Rice (optional but I find soaking rice in cold water for 20 mins, makes end result of rice more fluffy)
- 130 g Eazy Fried Onions 1/3 tin ~ or 1 large onion sauteed on low heat for at least 20 minutes
- 1 Cinnamon stick
- 1 tsp Ground cumin
- 3 Cardamon pods
- 2 tsp Gia Garlic Puree or 2 cloves pureed
- 600 ml Water
- Sprinkle of salt to taste
- Heat Eazy onions in a large pot/wok for 2 mins on a medium heat/ If using raw onion gently sautee for 20 minutes.
- Add the cinnamon stick, cardamom pods and ground cumin and Garlic to the onions.
- Add dry or drained rice, stirring to coat in onion and spices. Add water, bring to the boil.
- Cover and reduce heat to a simmer. Leave covered for 8 mins, then turn heat off, leave covered & let it stand for 5 mins. Fluff it up with a fork.
Eazy Fried Onions are such a time saver!! Fantastic product can’t recommend enough, perfect for any dish that calls for softly sauteed onions. To get onions to a melt in the mouth softness yourself, takes a lot of tears, chopping, not to mention, the 20+ minutes of cooking time! Can be found in most supermarkets, down the same aisle as tinned vegetables. I picked mine up from my local Morrisons.
1/3 a tin is equal to approx 1 onion. The remaining can be stored for up to 4 days in an airtight container.