Description
Fragrant basmati rice with sweet caramelized onions and warm spices. A perfect side for any Parsi feast.
Ingredients
Units
- 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
- Brown sugar in place of the regular sugar gives a deeper caramelized onion flavor.
- Vegetable or coconut oil will stand in for the ghee.
- Use a well-seasoned pot, or grease it lightly before the oil goes in, so the rice does not stick.
- 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