• Overview
  • Ingredients
  • Directions
  • Reviews

Parsi Dhansak Pulao

Parsi rice recipe made with white basmati or brown basmati rice and served with garnished fried oninos, parsi dal etc.

Ingredient

  • 1-1/2  cups / 300 gm Basmati , washed in a number of changed of water , soaked in enough water to cover for 30 minutes.
  • 3 tbsp / 45 ml Refined oil
  • 2 Cinnamon (dalchini) Sticks, 1 each
  • 6 cloves (laugn)
  • 3 green cardamoms (choti elachi)
  • 8 Black peperone (sabut kali mirch)
  • 1 cup / 120 gm onions , sliced
  • 2 tbsp / 40 gm sugar
  • Salt to taste.

Direction

  • Heat the oil in a pan; add the cinnamon sticks, green cardamoms and black peperone’s, sault until the green cardamoms changes colour. Add the onions and sauté until light brown. Add the cleaned rice and stir carefully for 3 minutes.
  • Dissolve the sugar in a pan over very low heat until it is golden. Remove the pan from the heat and add ½ cup water stir to mix well.  Return the pan to the heat and bring back to the boil.
  • 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.
  • 1-1/2  cups / 300 gm Basmati , washed in a number of changed of water , soaked in enough water to cover for 30 minutes.
  • 3 tbsp / 45 ml Refined oil
  • 2 Cinnamon (dalchini) Sticks, 1 each
  • 6 cloves (laugn)
  • 3 green cardamoms (choti elachi)
  • 8 Black peperone (sabut kali mirch)
  • 1 cup / 120 gm onions , sliced
  • 2 tbsp / 40 gm sugar
  • Salt to taste.
  • Heat the oil in a pan; add the cinnamon sticks, green cardamoms and black peperone’s, sault until the green cardamoms changes colour. Add the onions and sauté until light brown. Add the cleaned rice and stir carefully for 3 minutes.
  • Dissolve the sugar in a pan over very low heat until it is golden. Remove the pan from the heat and add ½ cup water stir to mix well.  Return the pan to the heat and bring back to the boil.
  • 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.

Not reviewed yet

divider

You May Also Enjoy

    (0)

    Paneer Makhni

    Paneer makhani is a dish that has redefined the Indian cuisine. It is primarily from the North-Western part of the country and has been an inherent part of the well-known Punjabi cuisine. It forms as a major recipe at most of the parties and is savoured by people of all cultures!

    Recipe by Kohinoor

    (0)

    Corn and Vegetable Pulao

    Corn and vegetable pulao is a delicious combo of corn and vibrant mixed vegetables with perfectly cooked rice. Onions and assorted spices give it a tasteful punch with fried kajus imparts an pleasurable crunch. Make sure the grains of Charminar Special Pulao Rice are isolated and not clumpy.

    Recipe by Kohinoor

    (0)

    Hyderabadi Biryani

    Hyderabadi Biryani Masala

    Recipe by Kohinoor

close
img

Sign up to My Kohinoor Account

Already have an Account? Login now

Kohinoor will not post to your
Facebook account without your approval.

or
Full Name
Email
Password
 
close
img

Log in to My Kohinoor Account

Don’t have a My Kohinoor Account yet?

Kohinoor will not post to your
Facebook account without your approval.

or
Email
Password
Need help in logging in?
close
img

Oops! Having problems logging in?

Enter the email you registered with us, we'll send you your new password. Back to Login

close
img

Rate & Review

Tell us what you think about this recipe.