Parsee Pulao

by RosyMathew
Parsee Pulao
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Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Long grain ricebasmati - 4 cups
  • Water(warm) - 8 cups
  • Onions(cut in rings) - 4 nos
  • Sugar - 1 ½
  • Cumin seeds(Jeerakam) - 1 tsp
  • Cinnamon(Karugapatta) - 1" stick
  • Cardamom(crushed)(Elakka) - 5 nos
  • Nutmeg powder(Jathikka) - 1/2 tsp
  • Pepper corns(Kurumulaku) - 5 nos
  • Cloves(Grambu) - 6 nos
  • Fried cashew halves - 8 nos
  • Raisins(Onakka munthiri) - 8 nos
  • Ghee - 6 tbsp
  • Salt(As reqd) -
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Long grain ricebasmati - 4 cups
  • Water(warm) - 8 cups
  • Onions(cut in rings) - 4 nos
  • Sugar - 1 ½
  • Cumin seeds(Jeerakam) - 1 tsp
  • Cinnamon(Karugapatta) - 1" stick
  • Cardamom(crushed)(Elakka) - 5 nos
  • Nutmeg powder(Jathikka) - 1/2 tsp
  • Pepper corns(Kurumulaku) - 5 nos
  • Cloves(Grambu) - 6 nos
  • Fried cashew halves - 8 nos
  • Raisins(Onakka munthiri) - 8 nos
  • Ghee - 6 tbsp
  • Salt(As reqd) -
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Clean the rice, drain it and keep aside.
  2. Heat the ghee in a heavy bottom pan.
  3. Add the cumin seeds, when they start popping, put the crushed cinnamon, cardamom, cloves and peppercorns and stir for a while.
  4. Add sugar and allow it to caramelize.
  5. Stir in the onion rings and sautT until they become brown in colour.
  6. Add the rice, nutmeg powder and salt. Mix well.
  7. Fry for 10 minutes.
  8. Add water and pressure cook until two whistles by which time, the rice is well cooked.
  9. Garnish with fried cashew halves and raisins.
  10. :- Serve hot.
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