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Fennel scented Spring Onion Pulav

Fennel scented Spring Onion Pulav

Basmati rice laced with fennel seeds and Spring onions
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Nisha

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

  1. Cook the rice. Fluff it up and let it cool. You can add little salt to the rice while it cooks.
  2. Roast the cashews in a pan and keep aside.
  3. 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.
  4. Turn off the pan. Mix the rice and cashews.
  5. Add salt and sugar (if using). Mix it well. Sprinkle some greens of the onions on top as garnish.

Recipe Notes

  1. The fennel seeds will easily burn. So keep the other ingredients handy and add as soon as the seeds sizzle.