Shallot or Pearl Onion Pulao is an easy yet delicious rice dish which is a perfect accompaniment to any curry or a buffet. It is a recipe for keepers!
We all love shallots at home and this pearl onion pulao is our favourite rendition of the regular onion pulao. The crunch and mild sweetness of the baby onions (as Ojas calls them) makes the pulao absolutely delightful.
The rice has lovely flavours from whole spice, mildness sweetness of shallots and a very mild chilli hit. These things make this dish perfect accompaniment to any curry. Where it is the simple dal, chicken curry, a rich mutton curry or even a raita.
And it is so simple to make that now even the child manages to get it right. Not much chopping involved and if you buy peeled shallots from the supermarket, all it takes it 10 minutes to put this dish together. Ofcourse, another 10 minutes are needed for the rice to cook but even then it is a 20-minute dish. And isn’t that a blessing? Especially on hurried weeknights? Or even on days when I am cooking for a party. When I make this, I know rice is something I don’t have to worry about it.
PS – This is a post from September 2011, which has been updated & republished with new pictures and retested recipe in October 2018.
PPS – This post was originally a part of Blog Hop Wednesday. Simple Indian Food was my assigned blog partner. The blog has tons of simple Indian treasure recipes, so do check it out. This recipe is inspired from her Pearl Onion Pulao.
Pearl Onion Pulao
- 1 cup rice uncooked ( I used basmati)
- 2 tsps gingelly oil or ghee
- 2 cloves
- 1 Bayleaf
- 1 inch cinnamon Piece
- 1 cup shallots peeled
- 1 tsp jeera seeds
- 5- 6 black pepper whole
- 3-4 Dry red chilies
- 10-12 curry leaves
- Salt to taste
- Wash and soak the rice for 1/2 hour. Heat oil, jeera,cloves, cinnamon, pepper, curry leaves, dry red chillies and bayleaf.
- After a minute add shallots and fry till they start turning pink.
- Add salt and 2 cups of water. Let it boil.
- Add rice and Pressure cook for 1 whistle or put everything in a rice cooker and let it cook.
- Seperate the grains using a fork, serve with raita or curry of your choice.