Ingredients
- 1-1/2 cups Rice (washed)
- 2 Onions (thinly sliced)
- 2 Cardamom (Elaichi) Pods/Seeds
- 2 Cloves (Laung)
- 1-inch Cinnamon Stick (Dalchini)
- Salt (to taste)
- 1 tablespoon Ghee
Preparation Time: 5 minutes
Cook Time: 20 minutes
Instructions
- Begin by heating ghee in a pressure cooker over medium flame. Add the whole spices—cinnamon, cloves, and cardamom. Once the spices start to sizzle, add the sliced onions.
- Sauté the onions until they become deep brown and caramelized, which should take about 10 minutes on medium heat.
- Once the onions are caramelized, add the washed and drained rice to the cooker, followed by 3 cups of water and salt. Close the pressure cooker.
- Pressure cook for 3 whistles and then turn off the heat. Let the pressure release naturally.
- Once the pressure is released, open the cooker and fluff the rice with a fork. Transfer to a serving bowl and serve hot.
Serve your Vagharela Chawal with Parsi Dhansak or Salli Marghi and a fresh salad for a delightful weekday lunch or dinner. Enjoy this aromatic and flavorful Parsi-style brown rice!
