Beary Paran Pathiri
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 |
| 1 cup | water |
| 1 tablespoon | ghee |
| 1 | onion, finely sliced |
| 2 cloves | garlic, minced |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | fennel seeds |
| 2 | green chilies, slit |
| 1 stick | cinnamon |
| 2 | cardamom pods |
| 4 | cloves |
| 1 | bay leaf |
| — | salt to taste |
| 2 tablespoons | coriander leaves, 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.