Today is Parsi New Year 2017 and Parsis from all across the country are celebrating this festival. Parsis who are said to be the single biggest Zoroastrian religious group in India celebrate this festival by dressing up in their traditional attire, visiting the fire temple and also by attending Jashan which is just a thanksgiving prayer. However, apart from all these traditional rituals that are followed, the highlight of Parsi New Year is the delicious and mouth watering authentic Parsi food. We told you how to cook the Dhansak and Berry Pulao. In this article we share with you the recipe of Dal Ghosht and Jeera Pulao (by Here is how to make this delicious dish.


Lamb Leg Boneless (Dices)- 1800 gms

Onion (Sliced)-1000 gms

Tomato (Sliced)- 500 gms

Green Chilli Paste – 50 gms

Ginger Garlic Paste – 75 gms

Bay Leaf- 2 gms

Cinnamon- 5 gms

Cardamom- 5 gms

Cloves  3 gms

Jeera   5 gms

Chana Dal (Soaked)- 500 gms

Dhaniya Powder – 20 gms

Jeera Powder – 25 gms

Turmeric- 3 gms

Red Chilli Powder- 20 gms

Garam Masala Powder- 15 gms

Coriander (Chopped) – 25 gms

Mint (Chopped)- 25 gms

Salt- 20 gms

Oil- 100 gms

Ghee- 75 gms

Golden Fried Onion- 50 gms

Water/Stock- 2000 gms

Jeera Pulao:    

Steamed Rice- 2700 gms

Jeera- 10 gms

Onion (Sliced) 150 gms

Ginger Garlic Paste- 25 gms

Butter- 20 gms

Oil- 20 gms

Salt- 10 gms

Coriander (Chopped)- 20 gms

Green Chilli- 15 gms

Hing- 2 gms

Laccha Onion- 200 gms


Heat oil and ghee in a heavy bottom pot. Add whole garam masala followed by sliced onion. Sauté it well till onion starts turning light brown. Add ginger garlic paste, green chilli paste and sauté for a while.

Add diced lamb boneless, keep mixing. Add chilli powder, salt, turmeric powder, jeera powder, dhania powder. Keep mixing on low heat. Add sliced tomatoes. Mix and cook on medium heat.

Transfer this mix to pressure cooker, add enough water to cover the mix. Add salt it required. Cover pressure cooker with lid and cook on simmer for 3-4 whistles.

Allow pressure to settle. Open pressure cooker, check doneness of lamb. Add soaked chana dal to it. Mix well. Add salt if required and pressure cook again till lamb and chana dal both are cooked well. It should take about 4-5 whistles.

Allow the pressure to settle before opening. Check consistency of dal gosht. Let it be on simmer based on required consistency.

Add garam masala powder, chopped mint and coriander. Check seasoning. Finish with golden fried onion.

Jeera pulao: Heat butter in a pan, temper with jeera, green chilli and hing. Add sliced onion, sauté. Add ginger garlic paste. Sauté for a while. Add steamed rice, mix, and toss well. Season with salt. Finish with fresh chopped coriander.

Finely slice onion, wash, and soak in chilled water. Repeat this 2-3 times. Mix it with chopped coriander and lemon juice and your dish is ready to serve.

Authored by Freshmenu, a food-tech company that brings fresh, chef-made meals to foodies of Bangalore, Mumbai and Delhi/NCR with a new menu every day.