Wednesday, April 17, 2013

SpringOnions- Parsley Pulav

It is a Simple ,Delicious and Herbed Pulav .
Basmathi Rice - 1 Cup
Onions- 1/4 Cup Chopped /Sliced
Garlic - 4 to 5 Cloves
Spring Onions - 2 sticks - Chopped
Parsley - 2 to 3 TBLSP Chopped fine.
Bay Leaves - 2
Cloves - 2
Cardamom - 2
Cinnamon Sticks - 2 Medium Pieces
Dry Red Chilly - 1
Ghee / Clarified Butter - 2 TBLSP
Salt - To Taste
Green Chilly - 1 Sliced
Cashews - 4 to 5  Cut it into two.
1.   Cook Basmathi Rice adding Water , Salt and a TSPN of ghee/Oil in it.( Avoids Sticking to each other)
2.  Once the rice is closely to done , turn off the heat and strain the water ( I do it the traditional way - straining with the lid), Close it with the same lid and keep it back in the same stove ( Obvious the stove is off ).
3. Allow it to cool.
4. After the rice is cooled down , In a big Non Stick pan  heat the  Ghee .
5. Once the ghee is hot add Bay leaves , Cloves , Cardamom and Cinnamon Sticks and Cashews.
6. When the Cashews turns Golden Brown Add Chopped Green Chilly and Red Chilly saute for a minute.
7. Now add Chopped onions and Garlic , allow them to cook till they are golden brown .
8. If they are done , Add chopped Parsley and cook till the raw smell goes , then add spring onions ,give it a quick mix ( They get cooked in no time) , remove from heat.
9 . Now add the rice in the Non Stick Pan and mix .( Do not over mix , It will break the Rice)

Serve it with the Curry and enjoy the Meal.


  • For 1 cup of rice I add 2 Cups of  Water.
  • I do not use pressure cooker for making rice , i always do the tradional way of straining the starch.
  • Why i keep the strained rice in the same stove is , The rice is strained before it is fully cooked and  when we keep it in the same stove , the stove will have a minimal heat , it helps the rice to cook.
  •  Make sure to cover it with the lid after straining the starch.
Linking it to Virunthu Unna Vaanga , Bon Vivant



  1. I do use spring onions a lot, mostly for soups and as garnishing for Chinese dishes. I see the same being used for a rice dish with parsley and others. That brings on the herby fragrances and its so good. After all we are big eaters of rice thus, we will dig into the deliciously prepared pulav.

    1. Thank you Navaneetham Krishnan . Oh yeah the Pulav had an Beautiful Fragrance ..

  2. Delicious . Always love one pot meals

  3. simple yet flavourful one pot meal...looks perfect...