Most brown rice recipes are brown because of the grain. Parsi brown rice is brown because of the onions. Sliced onions fried in oil with cinnamon, cardamom, cloves, and black peppercorns until deeply caramelised, with sugar added to speed and deepen the browning. The basmati rice is soaked for thirty minutes, drained, and cooked in this caramelised onion base.
Some of the browned onions come out before the rice goes in. They go back on top when you serve. That gives you sweet, jammy onions on the surface and fragrant, spice-infused rice underneath. A keeper for the recipe box.
Tips for Making Parsi Brown Rice
Soak the rice for thirty minutes
Basmati rice benefits from soaking. It absorbs water and cooks more evenly. Thirty minutes in room-temperature water, then drain completely. 
Drained rice fries better when it goes into the pot with the caramelised onions. Wet rice steams instead of absorbing the flavoured oil.
Caramelise the onions with sugar
Fry the sliced onions until translucent and soft, then add the sugar. The sugar melts and the onions turn golden, then brown. Stir frequently to prevent burning.
Remove some of the browned onions before adding the rice. These reserved onions are your garnish. They lose their crunch in the rice but stay sweet and sticky on top.
Parsi Brown Rice
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Vegetarian
Description
Fragrant basmati rice with sweet caramelized onions and warm spices. A perfect side for any Parsi feast.
Ingredients
- 2 cups (473 ml) basmati rice
- 1 or 2 inch cinnamon
- 4-5 green cardamoms
- 4-5 cloves
- 4-5 whole black peppercorns
- 1 large onion, thinly sliced
- 1.5 to 2 tsp regular sugar or 3 tsp organic unrefined cane sugar
- 2 tbsp oil or ghee
- 3.5 to 4 cups (833 to 946 ml) water
- Salt
Instructions
- Soak the basmati rice in enough water for 30 minutes.
- After 30 minutes, drain the rice and set aside.
- Heat oil or ghee in a thick-bottomed pot.
- Add the cinnamon, cardamom, cloves, and black pepper; fry until fragrant.
- Add the sliced onions; stir and fry until translucent and softened.
- Add sugar and stir.
- Continue frying the onions until caramelized or browned; the sugar will also caramelize. Stir frequently to ensure even browning.
- Once the onions are browned, remove some for garnishing.
- Add the rice and gently stir.
- Pour in 4 cups of water.
- Add salt and stir.
- Cover tightly and cook the rice until done and all the water is absorbed; check once or twice.
- If the water is absorbed and the rice is not cooked, add a few tablespoons of water.
- Do not stir to avoid breaking the rice grains.
- Cover and cook for 2-3 more minutes.
- Serve the parsi brown rice garnished with the fried onions.
Notes
- For a deeper caramelized onion flavor, use brown sugar instead of regular sugar.
- If you don’t have ghee, substitute with vegetable oil or coconut oil for a similar outcome.
- To prevent sticking, use a well-seasoned pot or lightly grease the pot before adding the oil/ghee.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: Parsi
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 150
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
Frequently Asked Questions
What is the difference between Parsi brown rice and regular biryani?
Parsi brown rice is simpler. No layers, no marinating, no long dum cooking. The flavour comes entirely from the caramelised onions and whole spices. It is a one-pot dish that takes about 45 minutes.
Can I use brown basmati instead of white?
You can, but it changes the dish. Brown basmati has a nuttier flavour and takes longer to cook. Increase the water to a 1:2.5 ratio and cook for about 50 minutes.
Do I need to use ghee?
Oil or ghee both work. Ghee gives a richer, more buttery flavour. Oil makes a lighter dish. The recipe suggests either.
