Ever wished you could turn leftover rice into a lunchbox superstar in under 10 minutes? This Instant Onion Rice does exactly that—flavorful, fuss‑free, and perfect for busy school mornings or whipping up a quick one‑pot meal.
Nutty peanuts, tangy tamarind, and a hit of garlic make plain rice exciting—and it comes together in under 20 minutes.
Pack it in lunch boxes or serve it up for a speedy weeknight meal. Let’s dive in!
First, heat oil in a wide pan. Toss in chana dal, mustard, and cumin seeds, plus a handful of peanuts, and sauté until golden and nutty. Next, toss in a whole bulb of garlic cloves—let them sizzle until fragrant, then add thinly sliced onions, cooking until they turn translucent and slightly caramelized.
Sprinkle in turmeric, chili powder, a pinch of asafoetida, and salt. Stir in chopped green chilies for a playful kick, then toss in fresh curry leaves and tamarind puree, followed by a splash of water. Cover and steam‑cook this spice‑rich masala for about 4 minutes—this melds the flavors into a cohesive sauce.
Finally, fold in your cooked rice, gently stirring so every grain is coated in that tangy‑spicy masala. Give it a 2‑minute toss to heat through, then finish with a shower of chopped coriander leaves.
💡 Pro Tip: Use slightly undercooked rice—each grain retains its shape and soaks up just the right amount of masala.
Scoop Instant Onion Rice into bowls, garnish with extra coriander, and serve hot—ideal for a “make‑and‑go” lunch or quick family dinner.
Next time you’ve got leftover rice and 15 minutes, turn it into a delicious, one‑pot Instant Onion Rice—your new favorite lunchbox hack!
This Instant Onion Rice is a quick and flavorful dish that's perfect for school lunch boxes or a speedy weekday meal. Made with aromatic basmati rice, sautéed onions, crunchy peanuts, and a burst of spices, it's finished with tangy tamarind and fresh coriander for a delicious twist. It comes together in under 20 minutes, making it a lifesaver for busy mornings. Whether you're packing it up for your kids or enjoying it hot with a side of fryums or potato fry, this rice recipe is a simple yet satisfying choice you'll come back to again and again.
Peel the onions and slice them thinly and evenly to help them cook faster and evenly.
Heat oil in a pan. Add chana dal, mustard seeds, cumin seeds, and peanuts. Sauté until the seeds pop and the nuts are golden.
Add the sliced onions and sauté for 2–3 minutes until they soften and turn translucent.
Mix in the sliced green chillies and curry leaves.
Pour in the tamarind puree and water. Stir well, then cover and let it simmer for 4 minutes.
Sprinkle the chopped coriander leaves, give a final toss, and turn off the heat.
Scoop the onion rice into lunch boxes or plates. Enjoy with potato fry, papad, or your favorite side!Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.
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