Division of aikta Group Inc. 

Parsi Brown Rice

(measuring cup used, 1 cup = 250 ml)

2 cups basmati rice
1 or 2 inch cinnamon (dal chini)
4-5 green cardamoms (hari elaichi or choti elaichi)
4-5 cloves (laung)
4-5 whole black peppercorns
1 large onion/pyaaz, 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 water
Salt as required


Soak the Basmati rice in enough water for 30 mins. after 30 mins, drain the rice and keep aside.
Heat oil or ghee in a thick bottomed pot. Add the cinnamon, cardamom, cloves and black pepper. Fry till they get fragrant.
Add the sliced onions. Stir and fry the onions till they get translucent and are softened.
Now add sugar and stir. Continue frying the onions till they caramelize or get browned.
The sugar will also caramelize. Keep on stirring in between to ensure even browning.
When the onions have got browned, quickly remove some onions for garnishing. They will have sweet taste and will be a little sticky due to the caramelization of sugar.
Add the rice and gently stir. Pour 4 cups water. Add salt and stir.
Cover tightly and let the rice cook till done and all the water is absorbed.
Check once or twice when the rice is cooking.
If the water is all absorbed and the rice is not cooked completely, then add a few tbsps of water.
Don’t stir as you don’t want to break the rice grains. Cover and cook the rice for 2-3 minutes more.
Serve parsi brown rice garnished with the fried onions with veg dhansak, patio or parsi dal..