Though science was my favourite subject, I realized after passing higher secondary school that it was not my cup of tea. I had this deep hunger with an enormous appetite for cooking and baking, which chemistry, physics or biology just could not fulfill. Luckily, after my Grade 12 results, I overheard my friends talking about home science that aroused my interest. I quickly dashed off to Nirmala Niketan College of Home Science, Mumbai. It was satisfying to know that on completion of their three year program, we would graduate with a bachelor's degree in home science. This Parsi brown rice was one of the many dishes that we were taught at the college.
Basically, white basmati rice is flavoured with whole spices obtaining its beautiful brownish hue from the caramelized onion slices and sugar sautéed together. Simple and easy to prepare at home. Cooking rice with the absorption method can be challenging that I have mastered over the years. With my foolproof method, you will have the fluffiest rice every time. Each grain is firm, separated and cooked to perfection. This brown rice has a touch of sweetness and is traditionally served with dhansak, a dish cooked with a mixture of meat, vegetables, lentils and spices. The combination of rice and dhansak is a match made in heaven, divine, delightful and delicious.
Basically, white basmati rice is flavoured with whole spices obtaining its beautiful brownish hue from the caramelized onion slices and sugar sautéed together. Simple and easy to prepare at home. Cooking rice with the absorption method can be challenging that I have mastered over the years. With my foolproof method, you will have the fluffiest rice every time. Each grain is firm, separated and cooked to perfection. This brown rice has a touch of sweetness and is traditionally served with dhansak, a dish cooked with a mixture of meat, vegetables, lentils and spices. The combination of rice and dhansak is a match made in heaven, divine, delightful and delicious.
Parsi Brown Rice
(Serves 6)
Ingredients:
2 1/2 cups basmati rice
1 large onion (sliced)
10 whole black peppercorns
6 cloves
4 green cardamoms
2 cinnamon sticks (1.5 inches each)
2 teaspoons sugar
1/4 cup ghee
4 1/2 cups water
salt
Method:
Wash and soak rice in water for 30 minutes.
In a large wide bottomed pan, heat the ghee, add onion slices and sugar. When onion slices are caramelized, remove some aside for garnishing. Then, stir in the spices and rice after draining out the water. Coat every grain with fat and fry until there is no moisture. Pour in the water with some salt. Stir rice, close pan with the lid and cook on medium heat.
When you will see holes in the rice with little liquid left at the bottom of the pan, shut off the flame, give a gentle stir and close the lid tight. Do not touch or open for 15 minutes. The rice will absorb the remaining moisture. Lift the cover after the indicated time. Each grain of rice will be firm, cooked and separated. With a fork, gently move the top grains around to moisten them.
Serve brown rice with either vegetable, chicken or mutton dhansak.
Note:
(Serves 6)
Ingredients:
2 1/2 cups basmati rice
1 large onion (sliced)
10 whole black peppercorns
6 cloves
4 green cardamoms
2 cinnamon sticks (1.5 inches each)
2 teaspoons sugar
1/4 cup ghee
4 1/2 cups water
salt
Method:
Wash and soak rice in water for 30 minutes.
In a large wide bottomed pan, heat the ghee, add onion slices and sugar. When onion slices are caramelized, remove some aside for garnishing. Then, stir in the spices and rice after draining out the water. Coat every grain with fat and fry until there is no moisture. Pour in the water with some salt. Stir rice, close pan with the lid and cook on medium heat.
When you will see holes in the rice with little liquid left at the bottom of the pan, shut off the flame, give a gentle stir and close the lid tight. Do not touch or open for 15 minutes. The rice will absorb the remaining moisture. Lift the cover after the indicated time. Each grain of rice will be firm, cooked and separated. With a fork, gently move the top grains around to moisten them.
Serve brown rice with either vegetable, chicken or mutton dhansak.
Note:
- The rice to water ratio for every 1 cup of rice is 2 cups of water. I always add 1/2 cup less water. The reason being that the rice is soaked for 30 minutes so it does not require the extra 1/2 cup.
- India Gate premium basmati rice was used for making this brown rice. The grains are quite long and fragrant.
- Always use a wide bottomed pan to cook rice. This gives the rice grains enough room to spread and bloom.
