Onion Rice

A rice that pairs beautifully with certain Parsi dishes like Parsi Curry Chawal and Doodhi Ni Buryani (no, it is not biryani, it is buryani). Of course, you can pair this rice with dals and rassas (gravies) too, but Parsi households usually pair this with the two dishes I’ve mentioned.

Also, these days, lots of people who rarely entered the kitchen have taken up the knife and ladle. I am publishing easy  ‘Back to the Basics’ recipes (such as this one) to ensure they don’t falter or lose heart in the kitchen over such simple everyday recipes. Go on, cook, that’s how you’ll perfect the art. 😊

Ingredients:

1 cup basmati rice

1 large onion, roughly diced small

1 teaspoon cumin seeds

Salt, to taste

2 tablespoons oil or as desired

Method:  

1. Wash rice until the water runs clear. Set aside.
   
   
   
   
2. In a relatively large vessel heat oil and splutter cumin seeds.
   
   
   
   
3. Add onions and fry till onions are translucent and edging towards brown.
   
   
   
   
4. Turn off the heat and allow the vessel to cool for 5 minutes. - This is so, because if you add rice to piping hot oil, you will have oil splatters to clean up in your kitchen. If you don’t mind the splatters you need not wait 5 minutes.
   
   
   
   
5. Add the washed rice, salt and 2 cups water.
6. Put the vessel on high heat. Allow it to come to a boil. Do NOT cover the vessel.
7. When it comes to a rapid boil and the water in the vessel reduces to the level of the rice, lower heat, eat a few grains of rice to check for salt. At this point add more if needed. Stir gently with a fork.
   
   
   
   
8. Once you check the seasoning (salt), COVER THE VESSEL and continue the simmer process.
9. Check the rice for doneness every 3-4 minutes but do not use a spoon. Lightly fluff with a fork to check.
10. Once rice is done, shut off stove and keep the rice COVERED with a lid for 20 to 25 minutes.
11. Serve with Parsi Curry Chawal (Parsi Curry Rice) or Doodhi ni Buryani (Bottle Gourd Gravy).
    
    

Chef Notes:

1. You may soak the rice in water for 20 minutes if you so desire; I usually do not, I’m lazy. *cheeky grin* The water content and method will not change regardless of whether you soak the rice or not.
2. We allow the onion edges to brown a bit so that it lends a wee, wee, wee bit of colour to the rice.
3. When stirring the rice, always use a fork and always be a tad gentle with the rice. Handle the rice as little as possible even with a fork. Once the rice is cooked gently fluff up the rice (just once). I cannot stress this enough, do not keep opening the vessel and fluffing it often or you’ll be left with broken messy grains of cooked rice. Consider this a lesson of cultivating patience.*evil grin*
4. Keeping the rice covered for 20 – 25 minutes after it is cooked is because the rice grains sort themselves out and each grain of rice when served will be beautifully separate. Also, If a bit of rice is stuck to the bottom, this process of keeping the vessel covered ensures the stuck rice loosens up resulting in a clean vessel that need not be scrapped out when you empty the rice into a serving bowl.
   
   

   

   This is how clean the vessel will turn out if you keep the rice covered for 20 minutes after it is cooked. No wastage!

   
   
5. Follow the instructions given with regard to the water content, the point at which the gas flame should be lowered and vessel covered, the use of a fork and leaving the rice covered after it is cooked and rest assured you will have perfect rice every single time.
6. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.
   
   Here's a video of the fluff-up after the rice is fully cooked. The rice grains will separate way better after you keep the vessels covered for 20 minutes.