Fennel Scented Spring Onion Pulav - An Indian fusion Pulav variety. Basmati Rice laced with Fennel seeds and Spring Onions.
A well-known fact, a cliche to be precise, that Indians love their rice. Cooking rice, especially in a pressure cooker, is an everyday affair. It is almost like a sacred ritual, the very first thing that you do once you enter the kitchen is to wash and soak the rice. Many of us would have had the pleasure of getting up to the whistle of the cooker rather than an alarm. Oh! It is sensational to see those beautiful white pearls and inhale the warm aroma of the steam that comes out as soon as it is cooked. Spanning the entire nation we have so many of rice varieties. So, when it comes to Indian vegetarian dinners, Pulav is always my first choice.
I go with this not just because of its taste and preference but its quite easy to prepare as well. It gives a win-win situation especially when you have guests. The hostess is stress free and since, almost 99% of the time it cannot go wrong, the guests are also happy.
One such recipe is what I am posting today. Its not a traditional Indian variety. It is a Pulav made with spring onions and fennel seeds. I just love spring onions. It gives a mild sweet aroma when it gets cooked and it pairs very well with the fennel seeds; and enhances the pulav. The final dish is very very mild. So when preparing the menu, add a spicy curry to pair this up with.
Fennel scented Spring Onion Pulav
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Basmati rice laced with fennel seeds and Spring onions
Course: Main Course
Cuisine: Indian
Servings: 2
Ingredients
- 1 Cup Basmati Rice
- 3 Cups chopped Spring Onions white and green, reserve some greens for garnish
- 1 teaspoon Fennel seeds
- 1-2 Anise seed
- 2 tablespoon Cashew nuts or chopped almonds or a mix of both
- 2 no's Garlic pods crushed
- Salt to taste
- A pinch sugar optional
Instructions
- Cook the rice. Fluff it up and let it cool. You can add little salt to the rice while it cooks.
- Roast the cashews in a pan and keep aside.
- In the same pan, in medium heat, add butter. Once it heats up, add the anise seed and fennel seeds; let it sizzle. (1) Immediately, add the chopped onions and garlic. Sautee until it softens.
- Turn off the pan. Mix the rice and cashews.
- Add salt and sugar (if using). Mix it well. Sprinkle some greens of the onions on top as garnish.
Recipe Notes
- The fennel seeds will easily burn. So keep the other ingredients handy and add as soon as the seeds sizzle.
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Preeti Garg says
Love the aroma and flavors
Sapana Behl says
I have never used fennel in savoury rice dishes. Looks absolutely delicious.
Harini-Jaya R says
I am sure the pulao was aromatic and flavorful.
Sandhya Ramakrishnan says
What a flavorful rice this is. Wonderful choice 🙂
Pavani N says
Very interesting and flavorful combination of fennel and spring onions. Will have to try this one out some time.
Padmajha PJ says
Love your props and the clicks are gorgeous!!
vaishali sabnani says
Interesting pulav with a nice twist . Lovely captures .
Archana Potdar says
The combo sounds interesting. I think I will try it out and yes rice is the stress buster, the best stress buster when guest are around.
Amara Annapaneni says
That plate of Pulav looks so inviting.
Srivalli says
Nisha, its good to have you back..and those pictures are stunning!..very lovely clicks...I am sure the pulao would have tasted yummy!
Jayashree says
I love pulavs for pretty much the same reasons - they are fail-proof and always hit the right spot whether you have guests or not.
Priya Suresh says
Can smell the flavor of this pulav rite here, excellent rice dish to pack Nisha.
Padma Rekha says
Fennel may gave a wonderful flavor to this rice nice one.
Nalini's Kitchen says
Simple yet colourful fried rice.