Pakistani Bhagar Walay Chawal (Stir Fried Rice) or Zanzibari Pul |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Although this recipe has no major ingredient than rice. It has a very unique taste because of the garam masalas in it. I usually substitute it with plain white rice for meals when I am craving for something less bland. This is also a part of Zanzibari Pulao's recipe. Zanzibari Chutney (Part of Zanzibari Pulao/Pilaf) recipe #(will update soon) Ingredients:
3 cups basmati rice (soaked in water for at least 1/2 an hour) |
1/2 medium onion (sliced) |
3/4 cup oil |
3 teaspoons cumin seeds (zeera) |
3 black cardamom pods (bari elaichi) |
3 cinnamon sticks (dalchini) |
3 teaspoons salt |
1/2 teaspoon clove (laung) |
3 cups water |
Directions:
1. Heat oil in a pan & fry onions in it till they turn golden brown.
2. Add cardamom pods (bari elaichi), cinnamon sticks (dalchini, cloves (laung), cumin seeds (zeera), 2 teaspoons salt and stir fry on medium heat for 2 minutes.
3. Now add water & the remaining 1 teaspoon salt and turn the heat up on high & wait till the water starts boiling.
4. Add rice & cook them uncovered on high heat for 5 minutes or till the water dries up.
5. Gently mix the rice and cover the pan, closing the lid tightly making sure no steam passes by & cook on low heat for 10 minutes or until the rice is done.
6. Serve with Daal, Chilli chicken, Murghi Ka Salan (Chicken Curry) or as Zanzabari Pulao's rice.
|
|