Brown rice

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

A traditional Parsi delicacy which is made using caramelised onions and sugar which together impart a deep brown colour to this rice. This recipe dismisses the common notion that browning onions requires loads of oil since the fact is that the same results can be achieved by cooking in a non-stick vessel using just a teaspoon of oil. Serve this aromatic rice with the spicy Dhan-saak Dal.

Cooking Time : 20 mins.
Preparation Time : 10 mins.

Serves 4.

1½ cups rice
1 large onion, sliced
2 sticks cinnamon (dalchini)
2 cloves (lavang)
3 cloves garlic, crushed (optional)
1 teaspoon sugar
½ teaspoon oil
salt to taste
1. Heat the oil in a non-stick pan, add the onions and sauté till the onions turn golden brown.
2. Add the cinnamon, cloves and crushed garlic and sauté for another 2 minutes.
3. Add the rice, salt and 3 cups of hot water.
4. Cover and cook over a slow flame till the rice is almost done.
5. Melt the sugar in ½ teaspoon of water over a slow flame when it caramelises, add to the rice while it is cooking.
6. Serve this rice with hot dhan-saak dal.

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