Jeera Rice Pilaf with Caramelized Onions and Raisins

A fragrant and flavorful Indian Jeera Rice pilaf, perfectly paired with caramelized onions and sweet raisins. A classic side dish to complement any Indian meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

386 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.47/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Ingredients

Servings

1cupBasmati Rice(Long grain basmati rice recommended)

£0.40

2cupsWater(Adjust as needed based on rice instructions.)

1largeOnion(Thinly sliced)

£0.60

2teaspoonsCumin Seeds (Jeera)(Whole cumin seeds)

£0.15

0.3cupRaisins(Golden raisins are preferred, but any kind works)

£0.25

2tablespoonsGhee (or Vegetable Oil)(Ghee gives the best flavor, but vegetable oil is a suitable substitute.)

£0.30

1teaspoonSalt(Or to taste)

£0.01

0.3teaspoonTurmeric Powder(Optional, for color)

£0.05

1Bay Leaf(Optional, for aroma)

£0.10

Total Cost

£1.86

£0.47 per serving

Instructions

1.
Rinse the basmati rice in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
2.
Heat ghee (or vegetable oil) in a heavy-bottomed pot over medium heat.
3.
Add cumin seeds and bay leaf (if using) to the hot ghee. Let them sizzle for a few seconds until fragrant (about 30 seconds). Be careful not to burn them.
4.
Add the sliced onions to the pot and cook over medium-low heat, stirring occasionally, until they are deeply caramelized and golden brown (about 15-20 minutes). This is a crucial step for the flavor of the pilaf.
5.
Add the rinsed rice and turmeric powder (if using) to the pot. Sauté for 1-2 minutes, stirring constantly, to coat the rice grains with the ghee and spices.
6.
Pour in the water and add salt. Bring the mixture to a boil.
7.
Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 15-18 minutes, or until the water is completely absorbed and the rice is cooked through. Do not lift the lid during this time.
8.
Remove the pot from the heat and let it sit, covered, for 10 minutes. This allows the rice to finish steaming and become perfectly fluffy.
9.
Gently fluff the rice with a fork, being careful not to break the grains.
10.
Stir in the raisins.
11.
Remove bay leaf before serving, if used.
12.
Serve hot as a side dish with your favorite Indian curries or lentils.

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My Notes

Nutrition Information

Nutrition per serving (180g)

386 kcal / 1613 kJ

Carbs

61.2g

24% of RDA

Fat

12.7g

18% of RDA

Protein

6.8g

14% of RDA

Detailed Breakdown

Fibre

2.5 g

8% of RDA

Sugar

14.5 g

16% of RDA

Sodium

590 mg

26% of RDA

Saturated Fat

7.5 g

38% of RDA

Chef's Tips

For extra flavor, you can toast the cumin seeds in a dry pan before adding them to the ghee.

Adding a pinch of saffron soaked in warm milk to the rice after cooking will give it a beautiful color and aroma.

If your rice is sticking to the bottom of the pot, try using a diffuser or double-bottomed pot.

Ensure the pot lid is tightly sealed while simmering to trap the steam and cook the rice evenly.

Leftover Jeera Rice can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Stovetop

Heavy-bottomed pot with lid

Wine Pairings

No wine pairing suggestions available for this recipe.

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