Recipe Cooked, Photographed and Written by Praveena
PrepTime:20 mins  CookTime:Given Below  Cuisine:Indian
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This is the first time I tried this, Spring onion pulao / rice. I never knew that basmati rice cooked along with only spring onions and spiced up, would taste so sooo good. I wanted to clear off the spring onion bunches which were lying in my fridge, before the Sankranthi festival. So it suddenly clicked up in my (sharp :-)) ) brain …why not I try just a flavoured rice kind with ONLY these spring onions rather than make it into veg pulao.
I have given recipes for Instant Pot Method, Stove Top Method and Electric Rice Cooker Method. There’s a short video too. Just check till the end!!
I truly gave a pat on my back for this no hype, quick and easily filling recipe for a Pulao. My little son loved it to the core, that he asked for a second serving ( which happens rarely )!!Â
When you have nothing except for Salad Onion / Spring Onion or when you want to keep the plate simple or in a mood only for a ONE POT meal, just go for this!! You will surely cook this the next time too! 🙂
Click for recipe of Tomato Raita / Tomato-Yogurt Dip in the above pic.
Before starting to cook, don’t forget to see the Tips  mentioned at the end.
My other rice recipes collection here⇒ Main Course
Instant Pot recipes collection⇒ Instant Pot / Electric Pressure Cooker Recipes
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Ingredients:
- Basmati Rice Grains / Long Grain Rice – 2 cups
- Spring Onions / Scallions – 1 bunch
- Green Chillies – 6
- Ginger – 1 inch piece
- Salt – 3 teaspoons
- Jeera / Black Cumin / Sha Jeera – 1 teaspoon
- Cashew Nuts – 1 fistful
- Cooking Oil – 3 table spoons
- Bay / Biryani Leaves – 3
- Cinnamon Sticks / Dalchini – 2
- Cloves / Lavang – 4
- Green Peas – ½ cup (optional)
- Water – as mentioned below
Special Ingredients:
- Indian Basmati Rice Grains
- Cinnamon Sticks
Step wise pics Procedure for ‘Spring Onion Pulao / Rice’:
PREP WORK:
- Firstly, take the rice (grains) into a vessel, wash twice.
- Fill it with water and let it soak for at least 20 mins.Drain the water before use.
- Rice:Water ratio for Stove top is 1:1½ ; Rice Cooker is 1:1¼; Instant Pot is 1:1.Â
Basmati Rice taken into cooker
Basmati Rice washed and soaked - Next, chop the spring onions and ginger, slit the green chillies length wise. Leave the green ends of the onions for garnishing.
Chopped Spring Onions, Ginger, Green Chillies
STOVE TOP / RICE COOKER METHOD(time:15 mins)
Fry them until the cashew turn light brown.
INSTANT POT METHOD (time:8 mins)
Tips:
- Soaking of rice is very important, as this makes the pulao rice to cook perfectly without sticking. So, try to soak the rice before you cut and fry the spring onions and spices.
- Basmati Rice is the best for any Pulao/Pilaf. You can even use long grain rice.
- Adjust the salt & spice as per your taste.
- You can avoid cashew nuts if you dislike / are allergic to.
- If you are using frozen green peas add them as it is. But if you are using dried peas, soak them overnight and then add.
- You can have this, spring onion pulao / rice with any raitha / any sauce of your choice.
- The measurement for rice:water is main, for the cooked rice to have perfect texture.
- For instant pot, instead of pressure cook mode, you can opt for Rice Mode which takes 12 mins on High Pressure.
Result :
- This, spring onion pulao / rice is very mild in flavour, one pot meal .
- We had it with Tomato Raita / Tomato-Yogurt Dip.but can be had with any gravy curry / sabzi too.
- Even though it has only one vegetable, yet it completely fills the tummy with right nutrients.
Spring Onion / Scallion Pulao Rice
Equipment
- Sauce Pan / Vessel (for stove-top method)
- Instant Pot or Electric Pressure Cooker (for IP method)
Ingredients
- 2 cups Basmati Rice Grains / Long Grain Rice
- 1 bunch Spring Onions / Salad Onions / Scallions
- 6 count Green Chillies
- 1 inch piece Ginger
- 3 teaspoons Salt (or as per taste)
- 1 teaspoon Jeera / Black Cumin / Sha Jeera
- 1 fistful Cashew Nuts
- 3 tablespoons Cooking Oil
- 3 count Bay / Biryani Leaves
- 2 count Cinnamon Sticks / Dalchini
- 4 count Cloves / Lavang
- ½ cup Green Peas (optional)
- as mentioned Water
Instructions
PREP WORK:
- Firstly, take the rice (grains) into a vessel, wash twice. Fill with water and let it soak for at least 20 mins. Drain the water before use.Rice:Water ratio for Stove top is 1:1½ ; Rice Cooker is 1:1¼; Instant Pot is 1:1.
- Next, chop the spring onions and ginger, slit the green chillies length wise. Leave the green ends of the onions for garnishing.
STOVE TOP METHOD(time:15 mins)
- Put a frying pan on stove top, in medium flame.
- Add oil, cashew nuts,whole cumin,bay leaves, cloves & cinnamon sticks.
- Fry them until the cashew turn light brown.
- Add the chopped ingredients, except the green ends of the spring onions.
- Give everything a quick mix, stir fry until the spring onions soften.
- After the onions became transparent, add the green peas and let them also fry for a couple of minutes.
- Transfer all the items of the pan onto the soaked rice in the vessel.Add the fresh water (as per given measurement) and salt. Mix everything gently, so that the basmati rice do not break.
- Place the rice cooker or pressure cooker or slow cooker or instant pot or cooking vessel for the rice to cook.
- If you are using stove top pressure cooker let it give 3 whistles.I used my rice cooker.
- Fluff up the cooked rice & garnish it with the green ends of the onions.Done!!Â
INSTANT POT METHOD (time:8mins)
- Switch the instant pot ON, set to SAUTE mode for 3 mins.
- Add oil, whole jeera / cumin seeds, bay leaves, cinnamon sticks, cashew nuts. Saute.
- Add the chopped ingredients, except the green ends of the spring onions.
- After a minute, add the frozen green peas (optional). Stir everything.
- Transfer the soaked rice. Add fresh water (as per given measurement) and salt. Mix everything gently.
- Close the lid & valve to SEALING position. Set to Pressure Cook Mode, under low pressure for 5 mins. Or else use Rice Mode.
- Release the pressure naturally (NPR). Gently fluff up with a fork.
- Garnish with spring onion greens. Done!!
Notes
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Looks tasty.
Thank you so much! Do try it! 🙂
sorry to say but i think if we will add more ingredients in any food it will remove main food’s taste. If you are adding lots of ingredients then how did we will get taste of rice?
As, spring onions are mild in taste , you will need to add minimum spices for flavourful pulao. However, you can eliminate the ingredient , whichever you think will subside the taste.