Spring onion simple pilaf/pulao

Spring onion rice3


This is an inventive and delicious dish made with spring onions with a lovely aromatic combination of spices. This dish is great for lunch/dinner and can be served with any curry of choice.

Health Benefits:

Green onions, also known as scallions or spring onions, contain a wide variety of health-enhancing compounds like vitamins, minerals and phytochemicals. Use them raw in salads or cook them with other vegetables in stir-fries or sautes for an extra boost of nutrition.

Yields-2-3 servings
Preparation time-10 minutes
Cooking time-35-40 minutes
Soaking time-30 minutes


  • Brown Rice-1 ½ cup
  • Oil-1tbsp
  • Cumin seeds-1tsp
  • Bay leaf-1
  • Cloves-4
  • Star anise-3petals
  • Cinnamon-1”stick
  • Cardamom-2
  • Chopped Spring onions-2 bunch
  • Chopped garlic-3 cloves
  • Low-fat coconut milk-1/2 cup
  • Water/broth-2 1/2 cup
  • Salt and crushed black pepper-to taste

To garnish:

  • Roasted cashews
  • Chopped spring onion


  • Rinse and wash rice thoroughly and let it soak for 20-30 minutes.
  • After soaking time drain and set aside.
  • Now heat oil in a heavy bottomed pan, add in cumin seeds when it sizzles add bay leaf, clove, cinnamon, star anise petals, cardamom, garlic and sauté for few seconds.
  • Add in spring onion and stir for 3-5 minutes or until almost cooked.
  • Add in drained rice and fry for 2-3 minutes.
  • Add 2 1/2 cups of water or broth stir and bring it to boil, uncovered over medium-high heat.
  • Then reduce the heat to low and cover and continue to cook for 12-15 minutes.
  • The rice should have already absorbed most of the liquid.
  • Now add coconut milk, black pepper, stir gently once and put the lid back on.
  • Let the rice cook for another 10 minutes or until appears cooked and all liquid has been absorbed.
  • Take the pot off the heat and add chopped Spring onions give the rice a quick stir, put the lid back on and let it sit for 5 more minutes.
  • Then fluff the rice-garnish with spring onion.

Spring onion rice1

Serve with any curry/yogurt dips.


  • Adding coconut milk towards end helps to make the rice soft and fluffy with nice coconut aroma
  • White or Red rice can be used
  • Coconut milk can be replaced with water

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on May 7, 2015, in Indian, Main dish. Bookmark the permalink. 26 Comments.

  1. Chitra I really like this, but if I can’t get red rice, what rice would you use…brown?
    Can’t wait to make this 🙂

    Liked by 1 person

  2. mmmm pilaf.. nuff said! 🙂

    Liked by 1 person

  3. Excellent. I’ll skip the coconut milk 🙂

    Liked by 1 person

  4. Looks good. We have a lot of wild green onions growing in our yard.

    Liked by 1 person

  5. Love trying new rice recipes!! Thanks for sharing…

    Liked by 1 person

  6. Mr. Militant Negro

    Reblogged this on The Militant Negro™.


  7. This sounds delicious Chitra!!

    Liked by 1 person

  8. I add onions to many of the rice pilafs I make – just love the flavor 🙂

    Liked by 1 person

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