Onion Basmati Rice

5 from 1 vote

How to make onion basmati rice, the best savoury side dish to Indian or Arabic dishes.

A quick, easy way to add flavour to plain rice. Similar to what you get from Indian Restaurants or Takeaway.

Fried onions with garlic, cinnamon, cumin and cardamom pods added for a gentle spice and taste.

Cooked with long grain basmati rice to create what is aka as Pilau, Pilaf or Pulao rice.

Perfect served with meat, poultry, fish, vegetables or curry and stew recipes.

Vegetarian & Vegan friendly.

Prep Time5 mins

Active Time23 mins

Total Time28 mins

Course: Side Dish

Cuisine: Indian, vegan, Vegetarian

Keyword: arabic, Asian, easy, indian style, onion fried, Onion rice, pilaf rice, pilau, pulao, savoury rice, takeaway

Yield: people

Calories: 301kcal

1 tablespoon Olive Oil
1 large Onion diced
280 g (1 ¼ cup) Basmati Rice It is best to rinse rice before cooking to get rid of excess starch
1 Cinnamon stick substitute with ½ teaspoon ground cinnamon
1 teaspoon Ground cumin
3 Cardamon pods
1 teaspoon Garlic Puree or 2 cloves garlic crushed
600 ml (2 ½ cups) Cold Water
Sprinkle of salt to taste

Saute diced onions in olive oil at low heat until soft and golden coloured. This should take about 8 minutes.
Be patient, don't turn the heat up you want them soft fried not crispy!
Once softened, add the garlic, cinnamon stick, cardamom pods and ground cumin to the onions. Stir through.
Stir the rinsed rice with the onion and spice.
Add cold water and a sprinkle of salt.
Bring to a boil, once at a furious boil, place a lid on and reduce the heat to the lowest setting for 8 minutes.
Do not lift the lid at any point!
After 8 mins, turn the heat off. But, still, keep the lid in place, let it stand for 5 more minutes.
Fluff it up with a fork. Remove cardamom pods and cinnamon stick before serving.