Fresh cardamom, cumin seeds and cinnamon hit the rice with a delicate spice punch… the onions are cooked slowly until golden, soft and caramelised… add to that ginger and garlic which give a subtle flavour burst… all together this onion pulao is the perfect accompaniment to any curry or daal!

I would be happy with nothing else but a big bowl of this deeeeelish oniony-biryani like rice… All made in my gorgeous new @stellarkitchenware saucepans!


Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 cups Basmati rice, washed
  • 3 tbsp Olive oil
  • 4 Green cardamom pods, bashed in a mortar and pestle
  • 1.5 tsp Cumin seeds
  • 3 small pieces of Cinnamon stick
  • 1 large Onion, sliced into half moon
  • 0.5 tsp Garlic, crushed
  • 0.5 tsp Ginger, minced
  • 1.5 tsp Salt
  • 0.5 tsp Black pepper


  1. Soak the washed rice in boiling water for at least 2 hours
  2. Pour the soaked riced through a sieve and set aside, wipe down the pan
  3. In the same pan, on a low flame add the oil, then add the bashed cardamom pods, cumin seeds and cinnamon sticks, cook for 15 seconds until the cumin seeds start sizzling
  4. Immediately add the sliced onions and cook the onions about 15 mins until they become translucent
  5. Add the ginger and garlic, cook another 2 mins
  6. Add back into the saucepan the washed rice, salt and pepper along with 4.5 cups of boiling water, cover with a lid, turn the heat to low and cook for 10 mins
  7. Turn off the heat but keep the lid on for another 15 mins for the rice to steam itself
  8. Enjoy hot as an accompaniment to your fav curry or daal!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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