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.
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.
Step II – Prepare the burnt onion and cashewnut mixture
If you want our traditional East Indian recipes on hand, the Abby's Plate Cookbook Series books are available online or in-store in most countries.
Christmas with the Rebellos:
East Indian Meals & Desserts from Abby's Plate
See the full list of books here!
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.
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.
Cooking Tips Or Tricks
- Rinse the rice a few times to remove the excess starch.
- For more flavor, add bay leaves, cinnamon, or star anise to the water while boiling.
- You can add almonds, walnuts, or other dried fruits, to replace the cashew nuts.
- Serve with some fruity wine or red wine.
- You might also like these rice desserts – try the white choco puffed rice snack, dark choc puffed rice snacks, or the coconut and dark choc puffed rice snacks.
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.
Other Recipes You Might Like
- Irish Stew Pot Pies
- Cookies shaped like roses
- Spanish Paella, Mallorcan style
- Watermelon rind fries
- Bhokache Varias (Orias) – East Indian Wedding Bread
Easy Burnt Onion Rice
Click the stars to add your rating! Left you don’t like it, right you love it!
- 250 grams Rice
- 1 l Water
- 1 Tablespoon Salt
- 2 Tablespoons Ghee (Indian clarified butter)
- 250 grams Onions
- 50 grams Cashewnuts Halved (or sliced almonds.)
- 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 cashewnuts 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!
- 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.
Nutrition (Per Serving)
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.This printable recipe card is for home use only. For more recipes head over to AbbysPlate.com
Although Sarah has worked in travel for 15 years and specializes in Africa, she loves music, wine, food, and travel. Armed with her Canon, she’s on a mission to photograph food showcasing her community’s traditional recipes on the blog. And Abby is forever grateful!