Parsi Dhansak Pulao (Fragrant rice cooked in Parsi style) recipe
ingredients
1 1/2 cups (300 g) 11 oz Rice, Basmati,, washed in a number of changes of water, soaked in enough water to cover for 30 minutes, drained
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
2 Cinnamon (dalchini), 1 inch sticks
6 Cloves (laung)
3 Green cardamom (choti elaichi)
8 Black peppercorns (sabut kali mirch)
1 cup (120 g) 4 oz Onions, sliced
2 tbsp (40 g) Sugar
Salt to taste
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
2 Cinnamon (dalchini), 1 inch sticks
6 Cloves (laung)
3 Green cardamom (choti elaichi)
8 Black peppercorns (sabut kali mirch)
1 cup (120 g) 4 oz Onions, sliced
2 tbsp (40 g) Sugar
Salt to taste
method
1. Heat the oil in a pan; add cinnamon sticks, cloves, green cardamom, and black peppercorns. Saute until the green cardamom changes colour. Add the onions and saute until light brown. Add the drained rice and stir carefully for 3 minutes.
2. Dissolve the sugar in a pan on very low heat until it is golden. Remove the pan from the heat and add 1/2 cup water; stir to mix well. Return the pan to the heat and bring back to the boil.
3. Add the sugar water, 2 1/2 cups water, and salt. Bring to the boil and then reduce heat and cook covered until the rice is done and the water is absorbed completely.
2. Dissolve the sugar in a pan on very low heat until it is golden. Remove the pan from the heat and add 1/2 cup water; stir to mix well. Return the pan to the heat and bring back to the boil.
3. Add the sugar water, 2 1/2 cups water, and salt. Bring to the boil and then reduce heat and cook covered until the rice is done and the water is absorbed completely.
serving amount
serves: 4
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