Onion Pulao Recipe – Flavorful One-Pot Rice Dish

Looking for an easy, quick weeknight dinner for family gatherings to avoid extra hustle? Try this one-pot onion pulao recipe- the ultimate time and kitchen saviour! The combination of zesty golden onions, fluffy grains, and aromatic spices gives an authentic vibe when paired with raita and a bowl of curd. Perfect dish for lunch, dinner, and when you want to suppress your rice cravings!

About onion pulao

Onion pulao, onion pilaf, or pyaz pulao is a traditional Indian rice dish enjoyed across the country. Basically, it is made with raw basmati rice, onions, and tomatoes. All tempered with cumin seeds, bay leaf, cooked in water in a pressure cooker until soft and fluffy.

Why is this dish named onion pulao? Because it is loaded with sliced and chopped onions. Their golden texture and zesty flavour add a unique aroma to the rice. I add some tomato puree with sautéed onion to add a deep tangy flavour and to make it a traditional pulao way, which I had also used in my vegetable pulao and chana pulao recipes.

There are two ways to prepare this dish: in a pressure cooker and in a stir-fry. I made this onion pulao recipe in a pressure cooker with raw rice. The stir-fry method used leftover cooked rice, sliced onion, and basic spices. All together, sauté and fry for a few minutes, which is called onion rice.

So, onion pulao and onion rice are two different variations that contain different methods. Today, I am sharing a one-pot onion pulao with you, which is so simple and easy to make with a minimum of ingredients. I personally like this version more than stir-fried onion rice.

I always made this onion pulao at my baby brother’s demand, he likes onions too much. You can also add it to your lunch and dinner, and I am damn sure that if you eat it once, you want more and more of it. If you are a big fan of eating onions, you may also like my onion pakora and onion paratha recipes.

Ingredients

• Rice: I have used basmati rice to make a fragrant and fluffy pulao. You can also use any other variety that you have, but basmati rice is the best choice.

• Onions: Thinly sliced or evenly chopped onions add sweetness and flavour to the pulao. Two medium-sized onions are enough for the best taste. Red onions work well in this recipe.

• Tomatoes: I add one tomato puree to add tanginess to the pulao. This is optional; you can skip this. But I recommend using this to get the traditional taste of pulao.

• Whole Spices: I have used bay leaf and cumin seeds. Cloves, cardamom, and cinnamon can also be added for aromatic flavour.

• Green Chilli: I add one green chilli for a mild heat to the dish. Adjust the quantity according to your taste.

• Salt: Regular white salt or rock salt can be used.

• Oil: I used mustard oil for a lighter version. You can also add ghee for a rich and traditional aroma. But pulao tastes best when made with oil.

• Water: Used to cook pulao, 1 cup of rice needs 1 cup of water if soaked in water first, and that’s the perfect ratio for fluffy or separate grains.

• Coriander leaves: Fresh chopped leaves are a refreshing garnish that complements the pulao.

How to make onion pulao recipe

1. Take one cup of rice and wash it in clean water twice or thrice. After that, soak it in enough water for 20 to 30 minutes.

2. Heat 1 tbsp of oil with 1 bay leaf and 1 tsp cumin seeds in a pressure cooker on medium heat. Let them sizzle for a few seconds.

3. Now add chopped onions to it and sauté them until they are golden.

4. It takes 2 minutes to get the onions golden and translucent.

5. Now add tomato puree to it.

6. After that, add chopped green chilli and 1 tsp salt. Sauté all together for a minute.

7. Now add saoked rice to it.

8. Pour 1 cup of water and mix all the ingredients well with a spoon.

9. Now close the cooker lid and cook for 1 to 2 whistles, then turn off the flame.

10. When the pressure drops, open the lid, and the onion pulao is cooked.

11. Fluff gently with a fork or spoon and serve.

Serving

Garnish with chopped coriander leaves and serve hot with any raita: cucumber, mint, aloo, and boondi. For a complete meal, you can pair it with a glass of masala chaas. To add some crunch, serve with papad and chilli pickle. You can also enjoy a fresh salad of onion, tomato, and cucumber.

Pro Tips

• Always soak rice for 20 to 30 minutes before cooking to get separate grains.

• Slice or chop the onions evenly for uniform cooking.

• Cook the onions until light golden for the best flavour.

• Add some ginger garlic paste to enhance the taste of pulao.

• Maintain the perfect water ratio I have mentioned above.