SPRING ONION ALMONDS PULAO - RICE VARIETIES

Spring onion pulao is a very easy less spicy scrumptious rice recipe.

This recipe doesn’t require any vegetables or more ingredients. It is so simple to prepare and yummy to pair it up with any spicy gravies.

Few days before I had lot of spring onions in hand, so checked my cookbook collections and found this recipe. It was so easy, so prepared it for my daughter’s lunch with simple raita. As we liked it so much, again I prepared for my blog.

The crunchiness of almonds will be really in each spoon of pulao.

Please check the below links for the other pulao/biryani recipes here in our blog

• Methi pulao
• Puthina Pulao/Mint Pulao
• Vegetable Masala Kichedi
• Soya Chunks Briyani
• Vegetable pulao
• Subz Pulao(no onion no garlic Pulao) 

OK, now let’s move on to this recipe.

SPRING ONION ALMONDS PULAO

SOAKING TIME: 15 MINS | PREPARATION TIME: 10 MINS | COOKING TIME: 10 MINS

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: MAIN

CUISINE: INDIAN

SERVES:  2 PERSONS

INGREDIENTS:

                                    2 cup cooked rice

                                    ½ cup chopped spring onion white part

                                    1 tablespoon ginger garlic paste

                                    Few chopped spring onion green

                                    1 medium sized tomato

                                    Few coriander leaves

                                    2 green chillies

                                    5 almonds(Badam)

                        To temper

                                    1 tablespoon ghee

                                    2 cardamoms

                                    2 cloves

                                    1 inch piece cinnamon

                                    ½ teaspoon cumin seeds

                                    1 bay leaf

                                                                                                           

PREPARATION:

Chop the spring onion (white and green part separately) and keep it aside.

Finely chop the tomatoes and green chillies and set aside.

Soak the badam in hot water for 15 minutes. Then peel the skin and chop into fine pieces.

METHOD:

In a pan add ghee and let it melt.

Add the items given under ‘to temper’ list.

Saute well. Add the chopped spring onion white part and green chillies. Saute well 2 to 3 minutes.

Then add the ginger garlic paste and saute well. Then add the chopped almonds.

Then add the chopped tomatoes and salt. Saute till tomatoes becomes mushy.

Then add the cooked fluffy rice and mix well.

Finally add the chopped green part of the spring onion and coriander leaves. Stir well and serve hot with any spicy gravy.

NOTES:

• The rice should be fluffy and not mushy.
• Adjust the spiciness by adding/reducing the number of green chillies.
• Don’t add more tomatoes; otherwise it will taste like tomato riceJ.
• Instead of using almonds you can use cashews too.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

In a pan add ghee and let it melt.

Add the items given under ‘to temper’ list.

Saute well. Add the chopped spring onion white part and green chillies. Saute well 2 to 3 minutes.

Then add the ginger garlic paste and saute well. Then add the chopped almonds.

Then add the chopped tomatoes and salt. Saute till tomatoes becomes mushy.

Then add the cooked fluffy rice and mix well.

Finally add the chopped green part of the spring onion and coriander leaves.

Stir well and serve hot with any spicy gravy.

Do try this recipe and please don’t forget to give your feedback in comments.

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