You are here: Home> Course > Indian Lunch > Lunch Pulao Rice > Pearl Pulao, Rice with Baby Onions

traditional pearl onion rice | long grain basmati rice pulao | baby onion rice |

Viewed: 57822 times

Tarla Dalal

21 July, 2016

5.0/5 stars 100% LIKED IT Cookbook Login 1 REVIEWS ALL GOOD

Table of Content

About Pearl Pulao, Rice With Baby Onions

Ingredients

Methods

How to make traditional pearl onion rice

Nutrient values

traditional pearl onion rice | long grain basmati rice pulao | baby onion rice |

Pearl Onion Rice: A Rich and Flavorful Pulao

The Pearl Onion Rice, also known as Baby Onion Rice or Long Grain Basmati Rice Pulao, is a dish that elevates the simple rice preparation into a rich, aromatic feast. Its unique character comes from the star ingredient: the baby onions (1/2 cup peeled). These small, pearl-like onions offer a distinct flavor profile that is both sweet and pungent, integrating beautifully with the rice to create a truly flavorsome experience. This pulao is a guaranteed delight when served hot and fresh, making it perfect for special occasions or when you simply want to indulge.

Aromatic Spices and Basmati Rice

The foundation of this exquisite dish lies in its perfect marriage of long grain rice (basmati chawal) and whole spices. Before cooking begins, the 1 cup of Basmati rice is soaked for 30 minutes to ensure it cooks perfectly, resulting in separate, fluffy grains. The cooking process starts by heating 3 tbsp oil in a deep non-stick pan. A fragrant base is created by sautéing whole spices: a small stick of cinnamon (dalchini), 2 cloves (laung / lavang), 1 bay leaf (tejpatta), and 1 cardamom (elaichi). Sautéing these spices for just 30 secondsreleases their mind-blowing flavor and aroma, which quickly permeates the oil.

Sautéing the Flavor Base

The next crucial step is building the primary flavor of the pulao. The 1/2 cup peeled baby onions and 1/4 cup garlic cloves are added to the seasoned oil and sautéed on a medium flame for 2 minutes until they achieve a beautiful golden brown color. This step is essential as it caramelizes the onions, enhancing their sweetness and balancing the pungent garlic. The toasted whole spices are then introduced, and the drained rice is added, requiring a further sauté of 4 minutes. This dry-roasting of the rice is vital for coating each grain with the spice-infused oil, which is the secret to a perfectly aromatic pulao.

Cooking the Pulao to Perfection

Once the rice is properly coated, the main cooking process begins. 2 cups of hot water and salt to taste are added to the pan. The mixture is stirred well, covered with a lid, and allowed to cook on a medium flame for 7 minutes, with occasional stirring. Using hot water helps maintain the cooking temperature, ensuring the rice absorbs the liquid evenly and quickly. At this stage, the rice grains swell and partially cook, absorbing the wonderful flavors from the spices, onions, and garlic.

Achieving the Rich, Creamy Texture

What truly sets this Pearl Onion Rice apart is its luxurious finish. After the initial cooking, 1/2 cup fresh cream and 1/4 cup grated processed cheese are added to the pulao. This generous use of dairy transforms the texture of the dish. The mixture is gently stirred until the cream and cheese are fully incorporated, and the pan is covered again to cook for an additional 4 minutes. This final cooking allows the steam to finish the rice grains while the cream and cheese melt, giving the pulao an awesomely rich texture that caresses your palate.

Serving and Final Presentation

The Pearl Onion Rice serves 4 and must be served hot and fresh immediately after preparation to enjoy its velvety texture and intense flavor. The finished dish offers a complex profile where the sweet and pungent baby onions are perfectly complemented by the aromatic spices, and the richness of the fresh cream and cheese. It’s more than just a rice dish; it's a complete culinary experience, ideal for making any meal feel special.

Ingredients

for pearl onion rice

1/2 cup peeled baby onions

1 cup long grain rice (basmati chawal)

3 tbsp oil

1/4 cup garlic (lehsun) cloves

1 small stick cinnamon (dalchini)

2 clove (laung / lavang)

1 bay leaf (tejpatta)

1 cardamom (elaichi)

salt to taste

1/2 cup fresh cream

1/4 cup grated processed cheese

Method

for pearl onion rice

Combine the rice and enough water in a deep bowl and keep aside to soak for 30 minutes. Drain well. Keep aside.
Heat the oil in a deep non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes or till they turn golden brown in colour.
Add the cinnamon, cloves, bayleaf, cardamom and sauté on a medium flame for 30 seconds.
Add the rice and sauté on a medium flame for 4 minutes.
Add 2 cups of hot water and salt, mix well and cover with a lid and cook on a medium flame for 7 minutes, while stirring occasionally.
Add the fresh cream and cheese, mix well and cover with a lid and cook on a medium flame for 4 minutes , while stirring occasionally.
Serve hot.

Pearl Pulao, Rice with Baby Onions recipe with step by step photos

How to make traditional pearl onion rice

1. To make traditional pearl onion rice | long grain basmati rice pulao | baby onion rice | wash 1 cup long grain rice (basmati chawal) thoroughly under running water until you get clear water. The removal of starch from rice helps in getting separate grains after cooking.
2. Transfer in a deep bowl and soak in enough water for 30 minutes.
3. Drain with the help of a strainer and keep aside.
4. Heat the 3 tbsp oil in a deep non-stick pan, add the 1/2 cup peeled baby onions and 1/4 cup garlic (lehsun) cloves and sauté on a medium flame for 2 minutes or till they turn golden brown in colour.
5. Add the 1 small stick cinnamon (dalchini), 2 clove (laung / lavang), 1 bay leaf (tejpatta), 1 cardamom (elaichi) and sauté on a medium flame for 30 seconds.
6. Add the long grain rice (basmati chawal) and sauté on a medium flame for 4 minutes.
7. Add 2 cups of hot water and salt to taste, mix well and cover with a lid and cook on a medium flame for 7 minutes, while stirring occasionally.
8. Add the 1/2 cup fresh cream and 1/4 cup grated processed cheese, mix well and cover with a lid and cook on a medium flame for 4 minutes , while stirring occasionally.
9. Serve traditional pearl onion rice | long grain basmati rice pulao | baby onion rice | hot.