Pakistani Bhagar Walay Chawal (Stir Fried Rice) or Zanzibari Pul

Total Time
40mins
Prep 15 mins
Cook 25 mins

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 Nutrition

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.
Most Helpful

I am not giving you any star because the ratio of cumin, cardamom cinnamon clove is two much in this recipe if you put 2 pinches of cumin, 2 cardamom pods, half inch cinnamon stick ,4 clove and add a little bit of garlic then this recipe will be ok because I always make zeera wala chawal like that and that is quite good

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