Parsee Pulao


Parsee Pulao

Parsee Pulao
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Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 3 people


  • 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


  • 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.
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