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Parsee Brown Rice

Parsee Brown Rice

October 26, 2015 onlinevoice 0 1908

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Parsee Brown Rice – July 1st, 2003

INGREDIENTS

Basmati Rice: 2 cups.
Water: 4 cups.
Onions: 6(sliced).
Ghee: 5 table spoon.
Sugar: 1 table spoon.
Cloves: 4 pieces.
Cinnamon: 4 pieces.
Pepper: half tea spoon.
Mace: 2 small pieces.
Shajeera: half tea spoon.
Salt: to taste.

PREPARATION

Clean the rice and place it over the cooking plate and leave it inside the cooking pan. Add water and allow to soak for fifteen minutes.

Crush the cloves, cinnamon, pepper corns and mace. Heat ghee in a khadai and add the sugar to it. When it all turn brown, add shajeera, crushed spices and onions. Fry till onions turn to dark brown in colour.

Add all the above items and salt to the rice, and switch on to cooking. When cooked, serve it with any raita.

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Mrs. Soundaranayaki Vairavan


She has a Bachelors in Arts Degree in History with Ethiraj College, Madras University,Diploma in Freelance Journalism with International Correspondence School and Masters in Communication Management with University of South Australia. Read More

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