Sapaadu the way amma made it

Onion Rice

A simple, fragrant onion rice — cooked rice tossed with whole spices, green chilli, and golden onion fried in ghee. Mild, comforting, and ready in minutes.

Rice & Curries
Onion Rice
Prep
10 min
Cook
10 min
Total
20 min
Serves
4

Simple, fragrant, comforting

This is the kind of quick onion rice that turns plain cooked rice into something special with just a handful of whole spices and a golden tangle of onion. Mild enough for children, fragrant enough to feel like a treat, and ready in the time it takes the rice to cool. Lovely on its own, or alongside any curry or raita.

Ingredients

  • 2 cups cooked white rice
  • 1 piece cinnamon stick
  • 2 large bay leaves
  • 2 cloves
  • 4 medium green chillies
  • 1 medium onion, sliced lengthwise
  • 1 tsp Indian ghee
  • 1/2 tsp turmeric powder
  • salt, to taste

Method

  1. Slice the onion into long, thin pieces.
  2. Cook the white rice in a pressure cooker or electric cooker — make sure it doesn't get too soft or watery. Let it cool slightly so the grains stay separate.
  3. Heat the ghee in a small deep pan over medium flame. Once melted, add the bay leaves, cinnamon, and cloves; let them sputter for a minute or two to flavor the ghee.
  4. Add the green chillies and onion. Fry until the onion turns golden brown — take care not to overfry, or it will turn crunchy instead of staying soft.
  5. Add the turmeric powder, fry for a few seconds, then turn off the heat.
  6. Pour the mixture over the cooked rice spoon by spoon, stirring as you go — go easy, since too much will make the rice oily. Season with salt and serve.

Tips

Slightly cooled or day-old rice keeps the grains separate so the ghee and spices coat each one. A few fried cashews stirred in at the end make it feel festive.