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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.
4 to 6
Servings
45 minutes
Ingredients
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3
tablespoons ghee OR salted butter, cut into 3 pieces, divided
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2
medium yellow onions, halved and thinly sliced
Directions
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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.
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February 21, 2023
My new favorite rice.
Easy to make and very tasty.
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.
August 21, 2023
Outstanding
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!!
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