Rice recipe #2 from Made in India was this Caramelized Onions and Jeera Rice. It was super tasty as well.
Basmati rice is the preferred type of rice when it comes to Indian cooking. It is longer and slimmer than regular white rice and gives off the most delightful smell when it cooks (the name basmati comes from the Hindi word for fragrant). The rice smells kinda like popcorn while it cooks – and there’s nothing wrong with that, in my opinion.
Start by measuring the rice. Rinse, then soak the rice in cold water for 20 minutes.
While the rice is soaking, chop the onion.
Measure the cumin seeds (they are the jeera in the recipe title).
Cook the chopped onion until it’s caramelized.
Add the cumin seeds and salt to the onions.
Get the drained rice into the pot and stir so the rice is coated with the oil.
Pour the just-boiled water in and bring the mixture to a boil.
After cooking for 10 minutes and then resting for 10 minutes, serve the Caramelized Onions and Jeera Rice.
This recipe was, once upon a time, also available on Google Books. Where has it gone?
Caramelized Onions and Jeera Rice.
Dungree anna jiru waro bhat
The fragrance of freshly cooked jeera rice fills the whole house when it’s cooked. This simple rice is lovely enough to eat by itself, but it’s also a particularly accompaniment to fish or dal.
Serves 4, as a side
1 cup of basmati rice
2 tablespoons canola oil
1 large onion, finely sliced
1 teaspoon cumin seeds
1 teaspoon salt
1-1/2 cups of just-boiled water
Wash the rice in 3 to 5 changes of cold water, until it runs clear, then leave to soak in a bowl of cold water for at least 20 minutes (or at least 10 minutes if you’re stuck for time).
Put the oil into a wide-bottomed, lidded frying pan on a medium heat. When it’s hot, fry the onion for 12 – 15 minutes, until just turning a rich dark brown, then add the cumin seeds and salt.
Boil the kettle. Drain the rice, add it to the onions and stir well, making sure that you coat the grains with oil.
Pour over the boiled water. Stir, put the lid on and bring to a riolling boil. After 2 minutes, turn the heat down to a simmer and cook for 10 minutes without lifting the lid (no matter how tempting it might be).
Take off the heat and leave to rest for 10 minutes to allow the steam to carry on cooking the rice. Fluff up with a fork and add a knob of butter if you like.