Caramelized onions and jeera rice (Dungree anna jiru waro bhat) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 155) by Meera Sodha

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Accompaniments: Slow-cooked lamb and spinach curry (Gosht anna palak nu shaak); Salmon and spinach curry

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Notes about this recipe

  • bernalgirl on February 16, 2023

    This is a nice rice accompaniment but I'm not sure I would make this again unless I already had caramelized onions made, the effort to flavor ratio just wasn’t there given the other items on the table.

  • Meags on January 07, 2023

    This was delicious! I didn't have cumin seeds, so just put some cumin in the pan. Really flavorful and tasty! I'm looking forward to trying it again with cumin seeds. I also cut the salt in half.

  • nnirl on March 25, 2020

    I confess that I have been cooking rice in the microwave (in a container designed for that) for years with great results. So for this recipe, I caramalized the onions with the cumin, then added that to my usual rice/water volumes and nuked. Probably not quite on a par with the true recipe, but worked easily for a weeknight dinner.

  • Lepa on June 23, 2018

    This is a good rice recipe, a bit different but not fussy to prepare. Like Rutabaga, I cooked this in a wide skillet, browned the onions and let it sit for ten minutes after turning off the heat and it was perfect.

  • Rutabaga on April 04, 2016

    I made this again, and this time it turned out perfectly. I let the onions get deeply brown, and left the rice on the burner for an additional ten minutes after the cooking time. Instead of a deep pot, I used a 12 inch sautee pan (I was doubling the recipe). In the end, the rice was perfectly cooked, and the onions had great, deep flavor.

  • Rutabaga on October 05, 2015

    This is a good, basic basmati rice to serve with a variety of Indian dishes. I think that in the future I will follow my usual method for cooking the rice, however, which is to turn off the burner and let the pot sit for 10 minutes after the initial 10 minute cooking period, then remove it from the burner and let it sit a final ten minutes before opening the pot and serving. Sodha's method doesn't include the 10 minute wait on the burner once it has been turned off, and the rice, while nicely cooked, was a little wet.

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