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.
A culinary trail through the sleepy Parsi town of Udvada featuring Aleti Paleti, Boi, Salli per Eedu, Ice-cream, Raspberry and Mawa Cakes!
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.