Onion Rice

Why You’ll Love This Recipe

Onion Rice is incredibly easy to prepare and requires just a few pantry staples. It’s a great way to use up leftover rice and makes for a satisfying meal on its own or as a side dish. The caramelized onions lend a rich, slightly sweet flavor that pairs beautifully with the spices. Naturally vegetarian and gluten-free, this dish can be made vegan and customized with additional ingredients like herbs, nuts, or chilies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked rice (preferably cooled or day-old rice)
• Onions (thinly sliced)
• Oil or ghee
• Mustard seeds
• Cumin seeds
• Curry leaves (optional)
• Green chilies (slit or chopped)
• Ginger-garlic paste (optional)
• Turmeric powder
• Red chili powder
• Garam masala or black pepper (optional)
• Salt
• Fresh coriander leaves (for garnish)
• Lemon juice (optional)

Directions

1. Heat oil or ghee in a pan over medium heat.
2. Add mustard seeds and cumin seeds. Let them splutter.
3. Add curry leaves and green chilies. Sauté for a few seconds.
4. Add sliced onions and sauté until golden brown and slightly caramelized.
5. Stir in ginger-garlic paste (if using) and cook until the raw smell disappears.
6. Add turmeric powder, red chili powder, and garam masala or pepper. Mix well.
7. Add salt and stir.
8. Add the cooked rice and mix gently until the rice is well coated with the onion mixture.
9. Cook for 2–3 minutes, then turn off the heat.
10. Garnish with chopped coriander leaves and a squeeze of lemon juice, if desired. Serve hot or warm.

Servings and timing

This recipe serves 3–4 people and takes about 20–25 minutes to prepare using pre-cooked rice.

Variations

• Make it vegan: Use oil instead of ghee.
• Add vegetables: Toss in peas, carrots, or bell peppers for extra color and nutrition.
• Add nuts: Roasted peanuts or cashews add texture and richness.
• Spicy version: Add crushed pepper or more chilies for a spicier profile.
• Use flavored rice: Use jeera rice or lemon rice as the base for more complexity.

Storage/Reheating

Store Onion Rice in an airtight container in the refrigerator for up to 3 days.
To reheat, sprinkle some water and warm in a microwave or pan over low heat, stirring gently to retain texture and flavor.

FAQs

What type of rice works best for Onion Rice?

Long-grain or medium-grain rice like basmati or sona masoori works well, especially if it’s pre-cooked and cooled.

Can I use freshly cooked rice?

Yes, but allow it to cool slightly before mixing to avoid mushiness.

Can I skip green chilies?

Yes, you can skip or reduce them depending on your spice preference.

Is Onion Rice spicy?

It has a mild to moderate spice level, which can be easily adjusted.

What can I serve with Onion Rice?

It pairs well with raita, pickle, papadam, or even a fried egg or vegetable curry.

Can I make it without curry leaves?

Yes, curry leaves add flavor but the dish still tastes great without them.

How do I keep the rice from sticking?

Use cooled rice and mix gently to maintain grain separation.

Can I add garlic or ginger?

Yes, adding ginger-garlic paste enhances flavor but is optional.

Is this dish suitable for kids?

Yes, just reduce the spice levels and make sure the onions are well cooked and soft.

Can I pack this for lunch?

Absolutely. It holds up well and stays flavorful, making it a great lunchbox option.

Conclusion

Onion Rice is a quick, fuss-free recipe that delivers rich flavor with minimal ingredients. It’s the perfect solution for leftover rice and busy days when you want something warm, satisfying, and homemade without a lot of effort. Whether enjoyed on its own or paired with sides, this humble yet tasty dish is sure to become a regular in your kitchen.

Onion Rice

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Onion Rice is a quick and flavorful South Indian rice dish made by sautéing onions with spices and mixing them with cooked rice. It’s a comforting and aromatic meal, perfect for using up leftover rice.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 3–4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

• 2 cups cooked rice (preferably cooled or day-old)
• 2 medium onions, thinly sliced
• 2 tablespoons oil or ghee
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 6–8 curry leaves (optional)
• 1–2 green chilies, slit or chopped
• 1 teaspoon ginger-garlic paste (optional)
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon garam masala or black pepper (optional)
• Salt to taste
• 2 tablespoons chopped fresh coriander leaves (for garnish)
• 1 teaspoon lemon juice (optional)

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Instructions

1. Heat oil or ghee in a pan over medium heat.
2. Add mustard seeds and cumin seeds; let them splutter.
3. Add curry leaves and green chilies. Sauté for a few seconds.
4. Add sliced onions and sauté until golden brown and slightly caramelized.
5. Add ginger-garlic paste (if using) and cook until the raw smell disappears.
6. Add turmeric powder, red chili powder, and garam masala or pepper. Stir well.
7. Add salt and mix.
8. Add the cooked rice and gently combine until the rice is evenly coated.
9. Cook for 2–3 minutes. Turn off the heat.
10. Garnish with coriander leaves and lemon juice if desired. Serve warm.

Notes

• Use cooled, day-old rice to prevent sticking and clumping.
• Adjust spice levels to suit your taste.
• Add vegetables or nuts for variation and nutrition.
• Ginger-garlic paste is optional but adds depth of flavor.
• Great as a lunchbox meal or quick dinner option.

Nutrition

• Serving Size: 1 cup
• Calories: 220
• Sugar: 3g
• Sodium: 300mg
• Fat: 7g
• Saturated Fat: 1.5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg