This dish is traditionally served with Dhansak and Kachumbar salad in most Parsi homes.
- 2 cups Basmati rice
- 1/2 tsp sugar
- 5 black peppercorns
- 4 cloves
- 1 bay leaf
- 1" piece of cinnamon
- 4 1/2 cups hot water
- 2 tbsps vegetable/sunflower/ canola cooking oil
- Wash and completely drain the rice in a seive.
- Heat the oil in a deep, heavy-bottomed pan on a medium flame. Add the sugar and allow to caramalise (turn dark brown).
- Add the whole spices and fry till they release their aroma (or turn slightly darker).
- Add the rice to this and mix well. Fry for 2 minutes, stirring often to prevent sticking.
- Add the hot water and mix again.
- Bring to a boil and then reduce flame to a simmer.
- Cook this way till the water almost dries up.
- Now sprinkle about 3-4 tablespoons of water all over the rice, cover and cook till done. To check if rice is cooked, pick up a few grains and squeeze between thumb and index finger. The grains should feel firm but mash fully.
- Turn off fire, cover and allow to rest for 5 minutes.
- Serve hot with Dhansak and Kachumbar salad.