This traditional Parsi Brown Rice is a perfect accompaniment to the ever favorite Dhansak & is served in almost every Parsi home. It is mildly flavored with aromatic spices & the caramel does not sweeten the rice but lends a lovely brown color to it. Enjoy your parsi caramelized brown rice with Dhansak! 😀
- 200 gms. Basmati Rice
- 1 Bay Leaf
- 4 Cloves
- 1 inch piece Cinnamon Stick
- 1 Black Cardamom (lightly crushed)
- 3 Green Cardamom (lightly crushed)
- 5 Peppercorns
- 1 star Anise
- 2 tbsp. dark liquid Caramel/ 1 tbsp. Sugar
- 1 med. Onion (finely sliced)
- 3 tbsps. Vegetable Oil
- Salt to taste
- 1 tsp. Ghee (optional)
- Water as required
Pick & wash rice till the water runs clear.
Drain & let the rice soak & rest for about 20 mins.
Now heat the pressure cooker body with oil till hot.
Add the slice onions & fry till crisp & golden brown. Drain completely & set aside for garnishing.
In the same oil add the whole garam masala (spices) & let it splutter & give out a good aroma.
Now, if you want to prepare your own caramel then add the sugar & cook till it carmelizes to a dark color. Make sure it does not burn.
Add the soaked rice & sauté gently till the rice is well coated with oil & is separate & not sticky i.e. the rice should be not raw but fried well.
Now, if using prepared caramel then add the liquid caramel & stir to mix well.
Then add sufficient water & salt to taste to the rice. Stir well & let it come to a boil.
Then fix the cooker lid & the whistle. Steam upto 2 whistles.
Release steam immediately. Open the pressure cooker & let the rice rest for about 5 mins.
Drop one teaspoon ghee around the sides of the cooker body & on top of the rice. Do not stir.
Let the rice turn warm & then gently separate the cooked rice grains with a fork & toss lightly.
Garnish the brown rice with reserved crisp onions.
Serve the Caramelized Brown Rice with Dhansak.