Parsi Community Feast Rice
This traditional Parsi rice dish, known as 'Chaval Natna', is a staple at community feasts and weddings, celebrated for its distinctively separate, fluffy grains. The recipe combines aged rice with nutty split Bengal gram (chana dal) and is finished with a generous pour of ghee and crispy caramelized onions for a rich, aromatic flavor. Cooked using the 'dum' method, it offers a perfect texture that is neither mushy nor dry, making it an ideal accompaniment to rich curries or Dhansak.
Ingredients
- 1/2 cup Chana dal (split Bengal gram) (Use whole, unbroken dal. Originally 'half tipri'.)
- 2 cups Basmati rice (or Jirasal) (Use old/aged rice for best texture. Originally '1 payeli'.)
- 3 large Red onions (Sliced very thin (like vermicelli). Originally '4 sher' (scaled down for home use).)
- 1/2 cup Ghee (clarified butter) (Divided for frying onions and finishing the rice.)
- 2 teaspoons Salt (Adjust to taste.)
- 4 cups Water (Approximate amount for absorption method.)
Instructions
- 1Pick over the chana dal to remove any debris. Wash thoroughly and soak in plenty of cold water for 12 hours before cooking.
- 2Peel the onions and slice them very finely, resembling vermicelli. Heat ghee in a pan and fry the onions until they are crisp and red (golden brown). Remove the onions with a slotted spoon and set them aside. Reserve the ghee.
- 3Wash the rice gently in cold water. In a heavy-bottomed pot (traditionally tin-lined copper), bring the water to a vigorous boil.
- 4When the water is boiling rapidly, add the washed rice, the soaked (and drained) dal, and the salt. Stir gently with a spoon to mix. Cover the pot and cook over medium heat.
- 5Cook until the water has evaporated and the rice grains are separate and fluffy, but still slightly firm (al dente). If the rice seems too dry or hard, sprinkle a little water over it. Pour the remaining ghee (about 2-3 tablespoons) over the top of the rice. Cover the pot tightly and place on very low heat (or hot coals/embers) to steam (dum) for about 10-15 minutes until fully tender and dry.
- 6Once the rice is perfectly cooked and dry, remove from heat. Serve hot, garnished with the reserved crispy fried onions.