My F&W
quick save (...)

Quick Onion Pullao

  • SERVINGS: 2-4
  • FAST

Here's a quick way of turning yesterday's plain rice into a fragrant, pale yellow mound with turmeric-tinted onions and bright flecks of green chile.

Plus: More Vegetable Recipes and Tips

  1. 1/4 cup raw cashews
  2. 3 tablespoons vegetable oil
  3. 1/4 teaspoon asafetida (optional)
  4. 1 teaspoon mustard seeds
  5. 1 teaspoon turmeric
  6. 1 pound onions (3 to 4), thinly sliced into rings or half circles
  7. 4 jalapeños, minced
  8. 2 tablespoons minced fresh ginger
  9. 5 fresh or dried curry leaves
  10. 1 1/2 teaspoons salt
  11. 1 teaspoon sugar
  12. 4 cups cooked Govindobhog Rice or Basmati Rice
  13. 1/4 cup fresh lime juice
  1. In a large heavy skillet, toast the cashews over high heat, stirring constantly, until golden. Remove from the heat and stir for 15 seconds, then transfer to a plate.
  2. In a large saucepan, heat the oil until it shimmers. Add the asafetida and stir briefly to dissolve, then stir in the mustard seeds. When they stop popping, stir in the turmeric. Toss in the onions, jalapeños, ginger and curry leaves and stir to coat with the oil.
  3. Lower heat to moderate and cook, stirring frequently, until the onions start to brown, about 8 minutes. Stir in the salt and sugar. Add the rice; gently turn and stir until well mixed and heated through. Drizzle in the lime juice and cook, stirring, for 30 seconds. Discard the curry leaves. Mound the pullao on a deep platter, top with the cashews and serve.
Serve With Serve with plain yogurt and a simple salad.

Suggested Pairing

Serve with a rich California Chenin Blanc.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.