Easy & Tasty Burnt Onion Rice

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5 out of 5 Stars!

Burnt onion rice is a different sort of tasty rice! All it needs is a few onions and a handful of nuts and you can easily eat it on its own or with chutney.


Burnt onion rice is in many ways similar to the East Indian Wedding rice. Rich, nutty, and delicious, the rice filled with fried onions, cashewnuts, and raisins is delicious.

The rice is tastier than haldi rice, perfect on it’s own or can be served with almost anything, from curries and dals, to salads and more. Try this delicious rice recipe and let us know what you think.

Burnt onion rice in a white platter.
Burnt onion rice

What ingredients do you need to make Burnt Onion Rice?

All you need is white rice, onions, raisins, and cashewnuts, and salt. You can also add cloves, bay leaf, and ghee.

How to make Burnt Onion Rice?

Step I – Cook the rice

Wash and rinse the rice from water a couple of times to remove grit and also to remove any excess starch. Yes, the rice may be clean when you get it, but washing really removes the excess starch that makes you fat. You know we Indians are right.

Heat water and salt in a steel pot. We Indians usually add water that’s double the quantity of rice or more. Once the water starts boiling, add the rice and boil it on a medium flame. Stir the rice often so that it can’t stick to the bottom of the pot. Check the rice after 10 to 15 mins, by squishing a few grains between 2 fingers.

If the grains are tough, cook them for longer. If they’re soft enough, strain the rice and set it aside.

Boiled white rice in a steel pot.
Boiled white rice

Step II – Prepare the burnt onion and cashewnut mixture

Cut the onions fine, and optionally break some cashew nuts into halves. Heat ghee or oil in a frying pan. Add the sliced onions and fry them till they’re a lovely brown.

Burnt onions and cashew nuts.
Burnt onions and cashew nuts

You can also add a few cinnamon sticks or bay leaves for more flavor and aroma, and fry for a little longer.

Step III – Mix the burnt onion and cashewnut mixture with the rice

Finally, mix the onion and nut mixture with the rice, and serve it in a platter.

Burnt onions in a pot ready to add to white rice.
Burnt onions in a pot ready to add to white rice
Burnt onions and nuts added to the rice.
Add the burnt onions and cashewnuts to the rice
Rice mixed with the nuts and fried onions.
Mix the rice with the nuts and fried onions
Burnt onion and cashewnut rice.
Burnt onion rice, simple and tasty!

Cooking Tips Or Tricks

FAQ’s About Burnt Onion Rice

Can Burnt Onion rice Be Re-heated?

Yes, burnt onion rice can be reheated. It’s better if you add a little water to it so it doesn’t dry out.

Can Cooked Burnt Onion Rice Be Frozen?

Cooked rice can be stored in the freezer in airtight containers. Thaw and reheat with a few spoons of water or oil before serving.

Can Burnt Onion Rice Be Refrigerated?

Yes, burnt onion rice can be refrigerated for 4 to 5 days.

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Burnt onion rice in a white platter.

Easy Burnt Onion Rice

Sarah
Burnt onion rice is a different sort of tasty rice! All it needs is a few onions and a handful of nuts and you can easily eat it on its own or with chutney.
5 out of 5 Stars!

Click the stars to add your rating! Left you don’t like it, right you love it!

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Lunch, Main Course
Cuisine Indian, International
Servings 4 Servings
Calories 388 kcal
Gluten free icon on Abbysplate website.
No added sugar icon on Abbysplate website.
Rice and Bread icon on Abbysplate website.
Vegetarian icon on Abbysplate website.

Ingredients
  

  • 250 grams Rice
  • 1 l Water
  • 1 Tablespoon Salt
  • 2 Tablespoons Ghee
  • 250 grams Onions
  • 50 grams Cashewnuts Halved (or sliced almonds.)

Instructions
 

  • Boil the rice in a stainless steel vessel and drain when ready. Set aside.
  • Cut the onions into fine slices and fry with ghee in a frying pan until golden brown.
  • Next, add halved cashew nuts and fry well.
  • Add this onion mixture to the rice and fry well.
  • Top with another spoon of ghee and serve.

Please click to rate the recipe! Left you don’t like it, right you love it!

Notes

  • Even if the rice is clean, we follow the traditional Indian method of rinsing it to remove excess starch.
  • You can add bay leaves or star anise to the water while boiling for additional flavor.
  • Draining the water from the rice helps drain excess salt and the rice is left with a low amount of salt.
  • You can use cashew nuts or almonds. 
  • This rice can be served with other dishes or on it’s own with green chutney or my mom’s green pista chutney

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Nutrition (Per Serving)

Calories: 388kcal | Carbohydrates: 60g | Protein: 7g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 564mg | Potassium: 246mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 1mg

Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.

Pinterest image of burnt onion rice.
Pinterest collage of images from burnt onion rice.

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