JOIN! 12 Weeks for $1


Cumin Rice with Caramelized Onions

4 to 6 Servings

45 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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.

4 to 6


45 minutes


  • 3

    tablespoons ghee OR salted butter, cut into 3 pieces, divided

  • 2

    medium yellow onions, halved and thinly sliced


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Pat C.
February 21, 2023
My new favorite rice.
Easy to make and very tasty.
Anne Y.
August 21, 2023
This was a wonderful recipe, and will be on regular rotation. For variation, I have sub’s the water with chicken stock (2 tsp “Better than Boullion” in the 2 C water), and have thrown in a few cloves and a cinnamon stick. Curry leaves, if you can get them, work nicely in here as well. A great recipe as-is, or with variations. Bravo!!
Cynthia P.
February 21, 2023
Yummy but not as pretty as the picture
This was delicious. But the process of cooking the rice washed most of the color out of the caramelized onions, so it was not as beautiful as the photo here - which looks to me like the onions were added after the rice was cooked. So in the future I think I would remove half the caramelized onions from the pan before adding and cooking the rice and add them back in before serving. Aside from that it was easy and delicious and I will definitely make again. We served it this time with a venison curry.