Jeera Onion Pulao

🔥 Prep

• Rinse 250 g basmati rice under cold water until water runs clear; soak for 15 minutes, then drain.
• Peel and thinly slice the 2 onions.
• Measure 1.5 tsp cumin seeds, 1.5 tbsp ghee, 1 tsp salt, and 450 ml water.

🔥 Cook

• 1. Heat 1.5 tbsp ghee in a deep pan or pot over medium heat until melted.
• 2. Add 1.5 tsp cumin seeds and sauté for 30 seconds until fragrant.
• 3. Add the sliced onions and cook over medium heat, stirring occasionally, for 8–10 minutes until they turn golden brown and caramelized.
• 4. Add the drained basmati rice and gently stir to coat with the ghee and onions; sauté for 2 minutes on medium heat.
• 5. Pour in 450 ml water, add 1 tsp salt, and bring to a rolling boil over high heat.
• 6. Once boiling, reduce heat to low, cover the pot with a tight‑fitting lid, and simmer for 12–15 minutes until the water is fully absorbed and the rice is tender.
• 7. Turn off the heat and let the pulao rest, still covered, for 5 minutes to steam.
• 8. Fluff the rice gently with a fork, mixing in any caramelized onion bits, and serve.

🔥 Serve

• Transfer the jeera onion pulao to a serving bowl and garnish with a few extra caramelized onion strands if desired.
• Accompany with raita, plain yogurt, or a simple cucumber‑tomato salad.
• Pair with Indian breads like naan or roti, or enjoy as a standalone light meal.