Paramannam or Paravannam – Andhra Rice Kheer – Navaratri Special

Paramannam or Paravannam - Andhra Rice Kheer
Paramannam or Paravannam – Andhra Rice Kheer

It was when I was composing the post on Devi Navaratri Celebrations 2015 – Naivaedyam to Offer and Colours to Wear that I realised that I had not posted the recipe for Paramannam (or Paravannam). Here I am to set that right.

Paravannam is simple rice kheer from Andhra Pradesh and a staple at all celebrations. While Pal Payasam has very little rice and a lot of milk which is boiled till it is reduced, Paravannam uses more rice and the milk is not reduced as much as in the case of Pal Payasam.

You can make this dish with jaggery (in which case it is called Bellam Parammannam) or with sugar. This is the version with sugar.

Serves: 4

Soaking Time: 30 Minutes

Cooking Time: 30 Minutes


  1. Rice – 2/3 Cup
  2. Milk – 3/4 Litre
  3. Sugar – 1 Cup
  4. Green Cardamom – 4 to 5
  5. Cashews – 4 to 6
  6. Raisins or Kishmish – 12 to 16
  7. Ghee – 1/2 tsp

Method to Make the Annam Paramannam

  1. Wash the rice and soak it in 1.5 cups water for about 30 minutes.
  2. Drain the water from the rice.
  3. Peel and powder the green cardamom.
  4. Boil the milk.
  5. Add the rice to the boiling milk.
  6. Stir well.
  7. Over medium flame, cook till the rice is cooked. Stir every couple of minutes.
  8. When the rice is cooked, turn the heat to low.
  9. Add sugar and cardamom powder.
  10. Mix well till the sugar is melted.
  11. Turn off the heat.
  12. Split the cashews.
  13. In a ladle, heat the ghee.
  14. Lightly fry the cashew pieces and the raisins.
  15. Add the fried dry fruits to the Paramannam.
  16. Mix well.
  17. Offer as naivedyam and serve as prasadam.
Paravannam or Paramannam with Sugar - Andhra Rice Kheer Pudding
Paravannam or Paramannam with Sugar – Andhra Rice Kheer Pudding

A Collection of Biryani and Pulao Recipes

As I was thinking of what to make for dinner tonight, I was mentally going through the various one-dish meals that I could make. I then started to browse through my own recipes to see what I could “recycle” and so came about the idea of doing a quick round-up of some of the rice dishes I have written about.

So here are a few:

Kobbari Annam (Coconut Rice or Thengai Sadam)

Kobbari Annam or Coconut Rice or Thengai Sadam
Kobbari Annam or Coconut Rice or Thengai Sadam

Kobbari Annam, Thengai Sadam, or Coconut Rice is oh-so-easy to make, gets done in a jiffy, and tastes heavenly. I make it often in the festival season as naivedyam and as a means of using all the coconut I get as prasadam. 🙂


  1. Rice – 1 Cup
  2. Fresh Grated Coconut – 1/3 Cup
  3. Cashew – 6 to 8
  4. Peanuts – 2 tbsp
  5. Mustard Seeds – 1 tsp
  6. Red Chillies – 3 or 4
  7. Udad Dal/Husked Black Gram – 1 tsp
  8. Chana Dal/Bengal Gram – 1 tsp
  9. Curry Leaves – 6 to 8
  10. Oil – 2 tbsp
  11. Salt to Taste


  1. Pressure cook rice with 2 cups of water till cooked.
  2. Spread on a plate and set aside to cool.
  3. In a heavy-bottomed wok/kadai, heat the oil.
  4. Add mustard seeds and wait till they splutter.
  5. Add udad dal and chana dal.
  6. Fry till light brown.
  7. Add the cashew and peanuts.
  8. Fry till the cashew turns light brown and the peanuts just start to pop.
  9. Add split red chillies and curry leaves.
  10. Fry for a minute.
  11. Turn the heat to low.
  12. Add freshly grated coconut and mix well.
  13. Over medium heat, stir fry the coconut till it starts to turn light brown.
  14. Add rice and mix well.
  15. Add salt and mix well.
  16. Serve warm with papad.


  • The rice should be cooked such that the grains remain separate.
  • Be careful not to over fry the coconut, else it will smell of coconut oil.

Vangi Bhaat (Vankaya Annam or Aubergine/Brinjal/Eggplant Rice)

Vangi Bhaat or Vankaya Annam
Vangi Bhaat or Vankaya Annam

Vangi Bhaat is one of those classic dishes that is popular at Maharashtrian weddings and religious functions. I have always loved its mild flavour and am tempted to make it every time I see small plump brinjals (vangi = brinjals in Marathi) in the market.

Adding the star anise segment is a secret that one of my Maharashtrian friends told me about and I love the fragrance that star anise lends to the dish!

Ingredients for the Vangi Bhaat Masala

  1. Red Chillies – 3 or 4
  2. Udad Dal – 2 tsp
  3. Chana Dal – 2 tsp
  4. Cinnamon – 2″ pieces
  5. Cloves – 4 or 5
  6. Coriander Seeds – 1 tbsp
  7. Star Anise – 1 Segment
  8. Oil – 2 tsp

Ingredients for the Rice

  1. Rice – 1.5 Cups
  2. Small/Baby Brinjals – 8 to 10
  3. Onion – 1 Medium sized (optional)
  4. Cashew Nuts – 8 to 10
  5. Peanuts – 2 tbsp
  6. Mustard Seeds – 1 tsp
  7. Tamarind Pulp – 1/2 tsp
  8. Jaggery – 1/4 tsp (Optional)
  9. Oil – 2 tbsp
  10. Red Chillies – 2 or 3
  11. Curry Leaves – A Few
  12. Salt to Taste

Method for Making Vangi Bhaat Masala

  1. Heat the oil.
  2. Fry udad dal and chana dal till golden brown.
  3. Add the cloves and cinnamon. Fry for a minute.
  4. Add coriander seeds, star anise segment, and red chillies. Fry for a couple of minutes.
  5. Set aside to cool.
  6. Grind to a fine powder.

Method for Making the Vangi Bhaat

  1. Pressure cook the rice with 2.5 Cups of water.
  2. Spread on a plate to cool.
  3. Cut the brinjals into quarters.
  4. Chop the onion finely.
  5. In a kadai/wok, heat the oil.
  6. Add the mustard seeds and wait till they splutter.
  7. Add the split cashew nuts and peanuts.
  8. Fry for about 2 minutes or till the peanuts start to pop.
  9. Add the red chillies and fry for a minute.
  10. Add the onion and fry till it is transparent.
  11. Add the brinjal pieces and fry till cooked.
  12. Add the Vangi Bhaat masala and fry for about a minute.
  13. Add the tamarind pulp and jaggery.
  14. Cook till the jaggery melts.
  15. Add the curry leaves.
  16. Add the rice and mix well.
  17. Add salt and mix well.
  18. Serve hot with papad, vadiyalu or vadams.


  • You can add about 2 tbsp of copra or freshly grated coconut to the Vangi Bhaat masala.
  • You can add about 1/4 tsp of turmeric to the step 12 when making the rice.
  • You know the brinjal is cooked when you can cut it with the spoon or ladle.
  • You could add a splash of water in step 11 to make the brinjals cook faster.


Tondli Bhaat (Dondakaya Annam/Rice with Ivy Gourd)

Having lived in Maharashtra all my life, I love Maharashtrian food. Tondli Bhaat is a classic Maharashtrian dish that is simple to make and a nice way to use Tondli (Dondakaya/Ivy Gourd).

This is also a dish that is very quick and easy to make. Have it with some raita or just simple plain dahi and it is a complete meal in itself.

I love the lovely aroma of star anise used in this recipe! 🙂


  1. Rice – 1.5 Cups
  2. Tondli/Dondakaya/Ivy Gourd – 1/4 Kg
  3. Clove – 4
  4. Cinnamon – 1″ stick
  5. Pepper Corns – 4
  6. Star Anise – 1 segment
  7. Grated Coconut – 1/2 Cup
  8. Mustard Seeds – 1 tsp
  9. Chilli Powder – 1/2 tsp
  10. Turmeric Powder – 1/4 tsp
  11. Grated Jaggery (Optional) – 1/4 tsp
  12. Oil – 2 tbsp
  13. Salt to Taste

To make the masala:

  1. In a kadai/wok, heat 1/2 tsp of oil.
  2. Add the cloves and cinnamon.
  3. Fry for 1 minute.
  4. Reduce the heat to medium.
  5. Add the grated coconut and saute till the coconut turns light brown.
  6. Set aside to cool.
  7. Grind the cooled ingredients into a fine powder without any water.

To make the tondli bhaat:

  1. Cook rice as usual.
  2. Spread the rice onto a plate to dry out the excess moisture.
  3. Cut off the ends of the tondli and then cut into four pieces vertically.
  4. In a kadai/wok, heat the remaining oil.
  5. Add the mustard seeds and wait till they splutter.
  6. Add the tondli pieces and fry till done.
  7. Add red chilli powder, turmeric, jaggery, and masala powder.
  8. Mix well.
  9. Add the rice and salt.
  10. Mix well.
  11. Serve hot with dahi or raita.


  • Be careful about the amount of star anise you add. Too much star anise tends to overpower all other flavours. I use just one segment or “petal” of a star anise.
  • You could use Kopra/desiccated coconut instead of fresh coconut. If you do this, do not fry the coconut.