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Cumin Rice with Caramelized Onions
Jeera (or zeera) rice is an everyday dish in Pakistan and India. In her book “Made in India,” Meera Sodha includes a unique, especially delicious version that incorporates deeply caramelized onions. Their rich savory-sweetness is a perfect complement to the earthy cumin and nutty, aromatic basmati rice. This is our riff on her dish. Made with simple pantry staples, it’s an easy yet flavor-packed side, ideal for pairing with any roasted or grilled vegetables or meat as well as with curries or dal.
tablespoons ghee OR salted butter, cut into 3 pieces, divided
medium yellow onions, halved and thinly sliced
01In a large saucepan over medium-high, melt the ghee. Add the onions and ½ teaspoon salt. Cook, stirring occasionally to start and more often once browning begins, until the onions are deeply caramelized, 10 to 15 minutes; reduce the heat if the onions brown very unevenly or too quickly.