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.
Parsis often consider the green curry to be the poor cousin of the red curry. That’s a shame as its yummy and a sinful curry to have with fish. Try it out.
Parsi Brown Rice is actually caramelised white rice and goes perfect with Dhansak. Here’s how to make it in 3 easy steps.
The red coconut and prawn curry cooked in Parsi homes is a treat for your tummy. Different from the other indian or thai curry’s, this one’s a must try!
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.