Fennel Scented Spring Onion Pulav - An Indian fusion Pulav variety. Basmati Rice laced with Fennel seeds and Spring Onions.
I go with this not just because of its taste and preference but its quite easy to prepare as well. It gives a win-win situation especially when you have guests. The hostess is stress free and since, almost 99% of the time it cannot go wrong, the guests are also happy.
- 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
- Cook the rice. Fluff it up and let it cool. You can add little salt to the rice while it cooks.
- Roast the cashews in a pan and keep aside.
- 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.
- Turn off the pan. Mix the rice and cashews.
- Add salt and sugar (if using). Mix it well. Sprinkle some greens of the onions on top as garnish.
- The fennel seeds will easily burn. So keep the other ingredients handy and add as soon as the seeds sizzle.
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