Yet, there is no substitute for onions and garlic. Used a lot, they overpower the flavors of other ingredients, but used in the correct quantity, they yield that subtle sweet and pungent taste which is so unmistakeable in Indian curries.
This recipe, like most of my recipes is very very simple. I saw a lot of recipes using a plethora of ingredients, but I wanted something which could be quick and easy, and yet bursting full with flavor. So this is my version of onion rice, which I can say is a variant of the usual jeera rice.
- 1 cup basmati rice washed
- 2 small onions sliced
- 4 pods garlic chopped
- 1 tsp cumin seeds
- 1 inch piece of cinnamon
- 1/2 tsp pepper powder
- 3 tsp vegetable oil (I use sunflower oil, because it is non-fattening as compared to peanut oil, and the difference is visible)
- salt to taste
- Heat the oil in a wok, and add cumin seeds and cinnamon.
- Once they begin to change color, add the garlic.
- Allow the garlic to brown a little and add the onions. Saute the onions well for about four minutes till they turn a lovely golden brown color. This really brings out the sweetness of the onions.
- Now drain the rice and add to the onions. Saute for a minute and add one and half cups of water.
- Season with salt and pepper and bring to a boil.
- Lower the heat and allow to simmer for five to ten minutes till all the water is soaked up.
- Serve hot. (I have garnished mine with fried potato wedges. So much for dieting!) Skip the potato garnish, and use brown rice to make a recipe which is low in fat and high in dietary fiber.