Some meals just define summer for me. Onion Pulao paired with Lauki Raita is one such go-to combo I keep making on repeat. It’s light, simple, made with minimal ingredients, and comes together quickly. Perfect for those warm days when you want something wholesome yet gentle on the stomach, that still leaves you satisfied. I’ve shared a video for this combo on my YouTube channel.
It’s summer and the wedding season is in full swing for us. If you’re familiar with Punjabi weddings, you’ll know that a single wedding often comes with 4 to 6 events. The food is usually rich, indulgent, and heavy. Even with my limited options due to gluten intolerance, it still ends up feeling like too much.
To balance all the indulgence, I lean into the simplest meals when I’m back in my kitchen. Onion Pulao with Lauki Ka Raita is the perfect antidote—a simple, satisfying meal that feels like a reset. The ingredients are pantry-friendly and ideal for days when you want something fuss-free without compromising on flavor.
I assume most of you are already familiar with raita. It’s a yogurt-based side dish with endless variations. This version uses lauki (bottle gourd), though zucchini works just as well, they’re from the same family. Both are cooling, hydrating, and packed with nutrients, making them perfect for hot weather.
To make Lauki Raita, I boil and grate the lauki, then mix it into whisked yogurt with a few basic spices. Some recipes add a tempering of oil, mustard seeds, and curry leaves, but I always keep it simple. Raita pairs beautifully with poori, pulao, biryani, or parathas. Honestly, this version is so good you might just want to eat it by the spoonful. We love it with onion pulao.
Onion Pulao, as the name suggests, features caramelized onions, rice, and a few whole spices. It’s amazing how flavorful it turns out with such minimal ingredients—you don’t even need a vegetable side. If you have some leftover dal, it makes a great addition, but even on its own, this pulao is complete.
What I love most about this combo is how well the flavors complement each other. The sweet, slightly caramelized onions in the pulao pair beautifully with the cool, lightly spiced raita. It’s the kind of meal I turn to when I want something quick, nourishing, and comforting all at once. With just a little prep and a few easy steps, you get a dish that feels fresh, homey, and deeply satisfying.
Give this combo a try and let me know what you think. Whether you make both together or just one of the dishes. If you do, I’d love to see it! Snap a photo and tag me on social media using the hashtag #simpleglutenfreekitchen.
Ingredients
- 1 cup basmati rice
- 3/4 cup sliced onion
- 2 cloves
- 1" piece cinnamon
- 2 black cardamoms
- 1 bay leaf
- 1 tbsp oil
- salt to taste
- 1/8 tsp red chili powder
- cilantro to garnish (optional)
- 1 1/2 cup plain whipped yogurt, homemade preferred, (if using greek yogurt thin with water)
- salt and black pepper to taste
- 1 lauki
- 1 tsp dried mint leaves
Instructions
- Heat oil in a pan over medium heat. Add the bay leaf, slightly bashed black cardamom pod, cloves, and cinnamon stick. Sauté for about 15 seconds until aromatic.
- Add the sliced onions and cook until they turn slightly brown.
- Drain the soaked rice and add it to the pan along with salt, red chili powder, and the appropriate amount of water (usually 1.5 to 2 cups, depending on your rice).
- Cover with a lid and bring to a boil. Then reduce the heat and let it simmer, covered, until the rice is fully cooked.
- Turn off the heat, but leave the lid on for another 10 minutes to allow the rice to steam.
- Discard the bay leaf and cardamom shells. Fluff the rice gently with a fork.
- Garnish with cilantro if using. Serve hot with lauki raita, your favorite curry, or dal.
- Peel and grate the lauki. Discard the inner fibrous core and seeds if present.
- Boil the grated lauki in water for about 15 seconds. Drain and cool it under running water using a sieve.
- Squeeze out as much water as possible from the lauki using the back of a spoon or your hands. Set aside.
- Whisk the yogurt in a bowl until smooth. If using thick or Greek-style yogurt, add a bit of water to reach your desired consistency.
- Add the boiled and squeezed lauki, salt, red chili powder, cumin powder, black pepper, and dried mint powder (crushed by hand if using homemade).
- Stir everything well. Refrigerate until ready to serve. Enjoy cold with pulao or other meals.
angiesrecipes
Not something I eat, but I bet the rice fans would totally love it.