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Parsi Dhansak Pulao

Parsi Dhansak Pulao


Fragrant rice cooked in Parsi style


Prep Time45 minutes


  • 300 g basmati rice, washed in a number of changes of water, soaked in enough water to cover for 30 minutes, drained
  • 45 ml refined oil
  • 2 cinnamon (dalchini) sticks, 1" each
  • 6 cloves (laung)
  • 3 green cardamoms (choti elaichi)
  • 8 black peppercorns (sabut kali mirch)
  • 120 g onions, sliced
  • 40 g sugar
  • salt to taste


1, Heat the oil in a pan; add the cinnamon sticks, cloves, green cardamoms, and black peppercorns. Saute until the green cardamoms change colour Add the onions and saute until light brown, Add the drained rice and stir carefully for 3 minutes.
2, Dissolve the sugar in a pan over very low heat until it is golden. Remove the pan from the heat and add 0,5 cup water; stir to mix well. Return the pan to the heat and bring back to the boil.
3, Add the sugar water, 2,5 cups water; and salt. Bring to the boil and then reduce heat and cook covered until the rice is done and the water is absorbed completely.