How to make Brown Rice -
Traditional Parsi rice with caramel
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rice , Onions (प्याज़ )
Cuisine : Parsi
Course : Rice
For more recipes related to Brown Rice checkout Til Aur Kadi Patta Rice, Risotto Verde, Thai Biryani, Sweet Rice With Fruits . You can also find more Rice recipes like Egg Biryani Spring Onion Pulao Chicken Saffron Rice Cuppa Mince Biryani
Brown Rice Recipe Card
Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Brown Rice Recipe
Rice 1 1/2 cups
Onions sliced 2 large
Ghee 4 tablespoons
Sugar 3 tablespoons
Cloves 6-8
Cinnamon 2 inch stick
Salt to taste
Method
Step 1
Soak rice in sufficient water for thirty minutes. Drain and set aside. Heat ghee in a pan and sauté sliced onions till brown.
Step 2
In another pan heat sugar and one tablespoon of water on medium heat and allow to caramelize. Add cloves and cinnamon to the browned onions and stir.
Step 3
Add rice and sauté for two to three minutes. When the caramel is ready add four cups of water to it.
Step 4
Mix and add the caramel liquid to the rice. Add salt to taste. Mix. Reduce heat, cover and cook till done. Serve hot with Dhansak.
Nutrition Info
Calories : 1870 Kcal
Carbohydrates : 299.4 gm
Protein : 25.5 gm
Fat : 63.3 gm
Other : Niacin- 12.6mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
