Dhansak Pulao

Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables. This is served with caramelised brown rice, which is rice cooked in caramel water to give it a typical taste and colour. The dal cooked with mutton and vegetables served with brown rice, altogether is called dhansak.

Dhansak is made using dhansak masala and this masala is used in making the dhansak pulao which is used in this recipe.

DHANSAK PULAO:

Ingredients

·         300 g basmati rice

·         45 ml refined oil

·         2 cinnamon (dalchini)

·         6 cloves (laung)

·         3 green cardamoms (choti elaichi)

·         8 black peppercorns (sabut kali mirch)

·         120 g onions, sliced

·         40 g sugar

·          salt to taste

Method:

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.