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PARSI BROWN RICE

Introduction

This aromatic Caramelized Onion Spiced Basmati Rice is a simple yet elegant preparation that highlights the richness of whole spices and the sweetness of golden-browned onions. The balance of flavors makes it a perfect accompaniment to a variety of Indian dishes or even enjoyable on its own.

INGREDIENTS

  • 600 gms Basmati rice
  • 5 nos Green cardamom, crushed slightly
  • 5 gms Cloves
  • 10 gms Black pepper, crushed
  • 3 inches Cinnamon stick
  • 15 gms Ginger garlic paste
  • 20 gms Sugar
  • 20 ml Ghee
  • 100 gms Onion, sliced
  • 2 lit Water
  • 5 gms Salt, as required

METHOD

  1. 1. In a container, soak the rice for about half an hour. After 30 minutes, drain the water and
  2. keep the container aside.
  3. 2. Slice the onions very thin. Add salt and keep it aside.
  4. 3. Take a heavy bottomed pan, and heat the ghee in it. Once hot, add the cardamom,
  5. cinnamon sticks, cloves, and black pepper to it and fry them. Keep stirring.
  6. 4. Squeeze the water off the onions, and add the sliced onions to the pan and keep stirring till
  7. they become slightly brown.
  8. 5. Next, add the sugar and let it caramelize the onions and the spices. Keep stirring till the
  9. mixture turns brown.
  10. 6. Once done, reserve some onions for later use. Add the soaked basmati rice to the pan and
  11. water one after another to the pan. Add some salt and stir again.
  12. 7. Cover the pan and let the rice get cooked in high flame till water gets completely absorbed.
  13. 8. Sprinkle more water if required. Now put the flame to low and cover and cook further for 10
  14. mins.
  15. 9. Once done, transfer the rice to a serving platter and garnish with the reserved caramelized
  16. onions.
  17. Chef Tips
  18. Always soak basmati rice for at least 30 minutes to ensure longer, fluffier grains.
  19. Thinly slicing onions helps achieve even caramelization.
  20. Cook spices in ghee on medium heat to release maximum aroma without burning.
  21. Add sugar carefully—it enhances the caramelization but should not overpower the dish.
  22. Use a heavy-bottomed pan to prevent the rice from sticking or burning.
  23. Serving Suggestions
  24. Serve hot with raita, dal, or a mild curry like paneer or chicken gravy.
  25. Garnish with fresh herbs like coriander or mint for added freshness.
  26. Pair with a simple salad and papad for a complete meal experience.

Chef of the Day

Congratulations to Mr. Ussain (FPP) from Indian Institute of Hotel Management and Culinary Arts for being selected as Chef of the Day He is recognized for his exemplary culinary skills, dedication, and passion for mastering the art of cooking. His commitment to continuous learning truly sets him apart.

Join IIHMCA Hyderabad

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