Parsi Pulao

Parsi Pulao
Parsi Pulao
Parsi Pulao
Parsi Pulao

Pulao in India is also known as pilaf, pilav or pulav and more. Just like its numerous names there are many kind of different pulao that are made in different regions of India. It is basically a rice preparation (mostly Basmati) cooked with mixing different ingredients which could be both vegetarian or non-vegetarian. Today we talk about one such preparation of pulao rice called Parsi Pulao, as the name suggests this is made by the Parsi community in India. This pulao is made by mixing the whole spices and dry fruits in the preparation and tastes very good. It goes well with any kind of raita or a spicy curry on the side. So let’s see this Parsi Pulao Recipe and add yet another tasty preparation to our list.

All you need is (serves 4)

Basmati rice – 2 cup

Onion – 1/2 cup (cut in small pieces)

Cumin seeds – 1/4 tsp

Green cardamom – 4 to 5

Cloves – 4 to 5

Black pepper – 8 to 10

Cinnamon – 1 inch stick

Dry red chili – 2 (cut in pieces)

Nutmeg powder – 1/4 tsp

Salt to taste

Sugar – 1 tsp

Cashew nuts – 1/4 cup

Raisins – 1/4 cup

Desi ghee – 3 tbsp

Parsi Pulao Recipe

Preparation time: 10 min.

Cooking time: 20 min.

Soak rice in water for 10 min. Drain and keep aside.

Heat desi ghee in a pan, add cashew nuts and raisins and shallow fry for a min. Keep aside.

In the same ghee, crackle the cumin seeds, add green cardamom, cloves, black pepper, cinnamon and dry red chili and stir till the aroma starts to come.

Add onions and saute till brown.

Add rice, nutmeg powder, sugar and salt and stir for 2 min.

Add 4 cups of water and pressure cook till done (about 2 whistles).

Garnish with raisins and cashew nuts.

Serve hot.