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Brown Rice Parsi Style recipe | Parsi Caramelized Rice | Parsi Wedding Rice |
Tarla Dalal
27 October, 2015
Table of Content
Brown Rice Parsi Style recipe | Parsi Caramelized Rice | Parsi Wedding Rice |
Brown Rice Parsi Style, often referred to as Parsi Caramelized Rice or Vagharela Chawal, is a quintessential component of the vibrant Parsi culinary heritage. This unique rice preparation isn't brown due to the use of whole grain rice, but rather achieves its signature golden-brown hue and subtly sweet flavor through the skillful caramelization of sugar and onions. It’s a dish that beautifully embodies the Parsi penchant for balancing sweet, savory, and aromatic elements, creating a comforting and incredibly flavorful accompaniment, most notably to the famous Dhansak.
The magic of Parsi Brown Rice begins with the caramelization of sugar. In a broad non-stick pan, sugar is gently cooked with a small amount of water until it transforms into a rich, amber-colored syrup. This process is crucial as it forms the base of the rice's distinctive color and imparts a delicate sweetness that permeates every grain. This caramelized sugar mixture is then carefully set aside, ready to be incorporated later, showcasing a precise technique that sets this rice apart from other Indian rice preparations.
Following the caramelization, the aromatic foundation is built by heating ghee—clarified butter, a staple in Indian cooking—and tempering it with whole spices like cinnamon sticks and cloves. These spices infuse the ghee with their warm, earthy notes, creating a fragrant backdrop for the star of the show: sliced onions. The onions are meticulously sautéed on a medium flame until they achieve a deep, even brown color. This browning of onions is key to developing the complex, savory undertones that balance the initial sweetness from the caramelized sugar.
Once the onions are perfectly browned, the soaked and drained long-grain basmati rice is added to the pan. This step involves gently sautéing the rice with the browned onions and spices until the individual grains themselves begin to turn a light brown. This careful toasting of the rice is vital for enhancing its nutty flavor and ensuring that each grain maintains its distinct shape and texture after cooking, preventing it from becoming sticky or mushy. It adds another layer of depth to the overall profile of the dish.
The caramelized sugar water, prepared earlier, is then introduced to the rice along with a touch of salt. This sweet, savory, and aromatic liquid is absorbed by the rice as it cooks slowly, allowing the flavors to meld beautifully. Covering the pan and cooking on a slow flame ensures that the rice steams perfectly, resulting in tender, fluffy grains that are evenly colored and flavored. Occasional stirring helps prevent sticking and ensures uniform cooking.
The resulting Parsi Caramelized Rice is a masterpiece of balanced flavors and textures. Its slightly sweet, savory, and aromatic profile makes it the ideal partner for the hearty and spicy Dhansak Dal, where its subtle sweetness provides a wonderful counterpoint to the robust flavors of the lentil and vegetable stew. This dish is not just a side; it's an experience, reflecting the rich culinary traditions and meticulous cooking methods that are hallmarks of Parsi cuisine, often gracing family meals and special occasions alike.
Tags
Preparation Time
10 Mins
Cooking Time
20 Mins
Total Time
30 Mins
Makes
4 servings
Ingredients
Main Ingredients
1 cup long grain rice (basmati chawal)
3 tbsp sugar
2 tbsp ghee
1 small stick cinnamon (dalchini)
1 cup sliced onions
salt to taste
For Serving
Method
- Soak the rice in enough water in a deep bowl for 30 minutes. Drain and keep aside.
- Combine the sugar and 2 tbsp of water in a broad non-stick pan, mix well and cook on a slow flame for 3 minutes or till the sugar caramelizes, while stirring occasionally.
- Add 2 cups of water, mix well and keep aside.
- Heat the ghee in a deep non-stick pan, add the cinnamon, cloves and onions and sauté on a medium flame 5 to 6 minutes or till the onions turn brown in colour.
- Add the rice and sauté on slow flame for 6 to 7 minutes or till the rice turns light brown colour.
- Add the sugar-water mixture and salt and mix well. Cover with a lid and cook on slow flame for 10 minutes, while stirring occasionally.
- Serve hot with dhan saak dal.
Brown Rice – Parsi Style recipe with step by step photos
Nutrient values (Abbrv)per plate
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Jagriti
March 13, 2025, midnight
Nishrin Zohar
March 13, 2025, midnight
Very small and easy to follow recipe. Followed each step perfectly and was delighted with the result. Received many compliments. Thank you. Great fan of Tarla Dalal.
Tarla Dalal
March 13, 2025, midnight
Nishrin, thanks for your kind words.
Archana M
March 13, 2025, midnight
I was searching for a perfect brown rice recipe in parsi style.. and i found it in this website.. i was so happy with the result.. the rice was separated from each other.. perfectly cooked.. and the sweetness was just perfect.. Goes really well with dhansak dal..
Rita
March 13, 2025, midnight
Being a parsi lady, I make brown rice with Dhansak regularly. This process and recipe is quite authentic. Flavorful.
