Parsi Brown Rice is essentially rice cooked with caramalized onions, which lend the rice a lovely aroma, flavour, and colour.
Why is that so many comfort foods across India share the same characteristics? This is a question that quite intrigues me. This Parsi Brown Rice recipe is very similar to the Sindhi Bhuga Chawal. All you have to do is caramalize some onions, and then add rice and cook it. That’s it; nothing more, nothing less. The result is a delicious rice that I served as an accompaniment to the Parsi Dhanshak.
If you like such simple dishes, do try my recipes for:
- Shakhannam | Satvik Vegetable Pulav for Navratri
- Sindhi Bhuga Chawal | Bhuga Chawar
- Peanut Rice | Verusenaga Annam | Verkadalai Sadam
How to Make Parsi Brown Rice
- Preparing the Rice
- Wash 1 cup of basmati rice well and leave it to drain in the colander. I do this instead of soaking the rice as I find that the grains remain separate and do not break when I cook them.
- Making the Parsi Brown Rice
- In a heavy-bottomed vessel, heat 1 tbsp oil or ghee.
- Add 3 whole green cardamoms, 3-4 cloves, 1″ piece of cinnamon and 1/4 tsp of pepper.
- Stir-fry for a few seconds till the aroma of the spices is released.
- Add 1 cup of finely sliced onions and stir-fry till they turn golden brown. This needs patience. If you increase the heat, the onions will char rather than caramelize. Do remember to constantly stir-fry the onions to ensure even browning.
- {Optional} You can add about 1/4 tsp sugar to the onion slices as they are frying to speed-up the caramelization. I did not do this.
- {Optional} Take out some of the caramelized onions and save them for garnish later.
- Now add the washed basmati rice, some salt, and 1.5 cups of water.
- Cover and cook till the rice is cooked. At regular intervals, lift the lid to check the status of the rice. Resist the temptation to stir the rice as you will break the grain. If you do mix it, it has to be with a very gentle hand.
- When the rice is cooked, cover and set it aside for about 30 minutes for it to settle.
- Garnish the Parsi Brown Rice with the caramelized onions and serve with Dhanshak.
Recipe for Parsi Brown Rice
Parsi Brown Rice | Rice with Caramalized Onions
This is a super simple rice made by cooking rice with caramalized onions. That’s it; nothing more, nothing less. It is just the perfect accompaniment for Dhanshak.
Equipment
- 1 x Heavy-bottomed vessel (1.5 ltr capacity)
- Ladle
Ingredients
- 1 Cup Rice
- 1 Cup Finely Sliced Onions
- 1 tbsp Oil or Ghee
- 1/4 tsp Sugar
- Salt to Taste
Spices
- 1/4 tsp Pepper Corns
- 3-4 Cloves
- 1" Piece Piece Cinnamon
- 3 Whole Green Cardamoms
Instructions
Preparing the Rice
- Wash 1 cup of basmati rice well and leave it to drain in the colander. I do this instead of soaking the rice as I find that the grains remain separate and do not break when I cook them.
Making the Parsi Brown Rice
- In a heavy-bottomed vessel, over medium flame, heat 1 tbsp oil or ghee.
- Add 3 whole green cardamoms, 3-4 cloves, 1″ piece of cinnamon and 1/4 tsp of pepper.
- Stir-fry for a few seconds till the aroma of the spices is released.
- Add 1 cup of finely sliced onions and stir-fry till they turn golden brown. This needs patience. If you increase the heat, the onions will char rather than caramalize.
- {Optional} Adding about 1/4 tsp sugar to the onion slices as they are frying will speed-up the caramelization.
- {Optional} Take out some of the caramelized onions and save them for garnish later.
- Add the washed basmati rice, 1.5 cups of water, and some salt.
- Cover and cook till the rice is cooked. At regular intervals, lift the lid to check the status of the rice. Avoid mixing the rice, and if you do mix it, use a gentle hand.
- When the rice is cooked, cover and set it aside for about 30 minutes for it to settle.
- Garnish the Parsi Brown Rice with the caramelized onions and serve with Dhanshak.
How do we pronounce these brown rice in parsi.