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

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)

• Ready In: 40 mins
• Serves: 6

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.