Spring onion simple pilaf/pulao
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.
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.
Preparation time-10 minutes
Cooking time-35-40 minutes
Soaking time-30 minutes
- Brown Rice-1 ½ cup
- Cumin seeds-1tsp
- Bay leaf-1
- Star anise-3petals
- 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
- 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.
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