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Cumin Rice with Caramelized Onions

Cumin Rice with Caramelized Onions

By Dimitri DemopolousFebruary 1, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes
  • Rating

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.

Ingredients
  • 3

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

  • 2

    medium yellow onions, halved and thinly sliced

  • Kosher salt and ground black pepper

  • 2

    teaspoons cumin seeds

  • 2

    cardamom pods

  • 1 ½

    cups basmati rice, rinsed and drained

  • Chopped fresh cilantro, to serve (optional)

Step 1

In 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.

Step 2

Add the cumin and cardamom; cook, stirring, until fragrant, about 1 minute. Stir in the rice, 2 cups water and 1 teaspoon salt. Bring to a simmer over medium-high, then reduce to low, cover and cook without stirring until the rice has absorbed the liquid, 15 to 18 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Step 3

Using a fork, fluff the rice; remove and discard the cardamom. Taste and season with salt and pepper. If desired, serve sprinkled with cilantro.