Beary Paran Pathiri

Name: Beary Paran Pathiri
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2-3 servings
Ingredients: 1 cup basmati rice; 1 cup Coconut Milk, thick; 1 cup water; 1 tablespoon ghee; 1 Onion, finely sliced; 2 cloves Garlic, minced; 1 teaspoon Cumin, seeds; 1 teaspoon Fennel Seed; 2 Green Chili, slit; 1 stick cinnamon; 2 Cardamom Pod; 4 Clove; 1 Bay Leaf; salt, to taste; 2 tablespoons Cilantro, chopped

Veg Vegan

Sweet, stuffed banana leaf parcels made from rice flour dough filled with a coconut and jaggery mixture — steamed in banana leaves until fragrant and slightly sticky. A festive Beary sweet also found in Malabar Muslim cuisine, named for the banana leaf (paran) wrapper.

Cuisines

Beary Malabar

Best for

Breakfast Lunch

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

	1 cup	Basmati rice
	1 cup	Coconut Milk , thick
	1 cup	Water
	1 tablespoon	Ghee
	1	Onion , finely sliced
	2 cloves	Garlic , minced
	1 teaspoon	Cumin , seeds
	1 teaspoon	Fennel Seed
	2	Green Chili , slit
	1 stick	Cinnamon
	2	Cardamom Pod
	4	Clove
	1	Bay Leaf
	—	Salt , to taste
	2 tablespoons	Cilantro , chopped

Instructions

1 Wash and soak the basmati rice for 30 minutes, then drain.
2 Heat ghee in a pan over medium heat.
3 Add cumin seeds, fennel seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté until fragrant.
4 Add sliced onions and sauté until golden brown.
5 Stir in minced garlic and green chilies, and sauté for another minute.
6 Add the drained rice and sauté for 2-3 minutes, ensuring the rice is well coated with the spices.
7 Pour in the coconut milk and water, and add salt to taste.
8 Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the rice is cooked and the liquid is absorbed, about 20 minutes.
9 Once cooked, fluff the rice with a fork and garnish with chopped coriander leaves before serving.

Tips

For extra flavour, use whole spices in the oil first.