Punjabi Onion Rice

Name: Punjabi Onion Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 3 cup cooked long grain basmati rice; 2 medium sized onions; 2 tbsp rice bran oil; 0.5 tsp black mustard seeds; 2 green chilies; 5 garlic cloves; salt; black pepper; 2 tbsp fresh coriander leaves; 1 lemon

A Pakistani side dish of basmati rice, green chilies and lemon, seasoned with mustard seeds and cooked in a pan. Finish with finely chopped corriander leaves.

30 min · Serves 4 · Easy

Method

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Time: Prep 5 min · Cook 25 min · 30 min total
Difficulty: easy

1
Heat oil in a wok. Once it is hot, add black mustard seeds (rai). Allow to splutter. Then fold in the finely chopped green chillies, garlic and sliced onions.
2
Mix well and stir fry until the garlic is golden brown and the onions turn translucent. Add half a cup of water and stir well.
3
Cover and allow to cook ensuring the onions are browned. Uncover after 5 minutes, add half a cup more of water (you may add little more water depending on how much brown you would like the onions).
5 min
4
Fold in salt and black pepper powder. Add the cooked rice and mix well. Stir in the squeezed juice of one lemon and mix well.
5
Garnish with finely chopped corriander leaves and serve hot with yoghurt and papads.