A heritage Pulao recipe tweaked from a Parsi cookbook published in 1867, this Toor Dal Pulao features something old and something new and is simple yet celebratory at the same time.
Rice and Pulao
Finally a Pulao that celebrates Parsis’ most beloved fish, the Pomfret. This one is easy to make and adds a great wow factor to any Parsi dinner. Serve it with raita or Dhansak Dal.
An all time favorite, fuss free but fancy enough to impress all dish, Ribbon Rice is a unique pulao featuring prawns cooked in a red patio gravy that is then topped by a green chutney layer.
Nothing annoys me more than a ‘secret recipe’ and it is about time someone revealed the true secret behind the iconic Irani Berry Pulao. Here’s my not so secret recipe for you to make at home.
Cooked on all happy occasions in a Parsi household, the Gosht & Kebab Pulao is a classic Parsi dish that has any Parsi’s favourite ingredients – rice, mutton, potatoes and eggs.
The salmon pulao infused with Parsi flavours is a treat for the tastebuds and makes for a great celebratory meal.
Made with Kheema, Dry Fruits, Eggs and Cream, the Shehenshahi Kheema Pulao is great for impressing guests and for testing your Parsi Pulao making skills.
Prawn Pulao is a hot favourite in Bawa households and in this post my friend Mahafrin (the Prawn Pulao lady) shares her signature recipe with me.
I love rice, especially Basmati. However, rice by be quite hard to cook to perfection. So here’s a recipe for some Fluffy Steamed Rice you can try at home.