Name: Parsee Pulao
Prep time: 30 min
Total time: 30 min
Ingredients: 4 cups Long grain ricebasmati; 8 cups Water (warm); 4 nos Onions (cut in rings); 1 ½ Sugar; 1 tsp Cumin seeds (Jeerakam); 1" stick Cinnamon (Karugapatta); 5 nos Cardamom(crushed) (Elakka); 1/2 tsp Nutmeg powder (Jathikka); 5 nos Pepper corns (Kurumulaku); 6 nos Cloves (Grambu); 8 nos Fried cashew halves; 8 nos Raisins (Onakka munthiri); 6 tbsp Ghee; Salt (As reqd)

Parsee Pulao

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Prep Time 30

Total Time 30

Cuisine North Indian

Servings people

Ingredients

4 cups Long grain ricebasmati
8 cups Water warm
4 nos Onions cut in rings
1 ½ Sugar
1 tsp Cumin seeds Jeerakam
1" stick Cinnamon Karugapatta
5 nos Cardamom(crushed) Elakka
1/2 tsp Nutmeg powder Jathikka
5 nos Pepper corns Kurumulaku
6 nos Cloves Grambu
8 nos Fried cashew halves
8 nos Raisins Onakka munthiri
6 tbsp Ghee
Salt As reqd

Instructions

Clean the rice, drain it and keep aside.
Heat the ghee in a heavy bottom pan.
Add the cumin seeds, when they start popping, put the crushed cinnamon, cardamom, cloves and peppercorns and stir for a while.
Add sugar and allow it to caramelize.
Stir in the onion rings and sautT until they become brown in colour.
Add the rice, nutmeg powder and salt. Mix well.
Fry for 10 minutes.
Add water and pressure cook until two whistles by which time, the rice is well cooked.
Garnish with fried cashew halves and raisins.
:- Serve hot.