Pakistani Bhagar Walay Chawal (Stir Fried Rice) or Zanzibari Pul
- Ready In:
- 40mins
- Ingredients:
- 9
- 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
- Heat oil in a pan & fry onions in it till they turn golden brown.
- 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.
- Now add water & the remaining 1 teaspoon salt and turn the heat up on high & wait till the water starts boiling.
- Add rice & cook them uncovered on high heat for 5 minutes or till the water dries up.
- 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.
- Serve with Daal, Chilli chicken, Murghi Ka Salan (Chicken Curry) or as Zanzabari Pulao's rice.
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Reviews
-
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
RECIPE SUBMITTED BY
The UnModern Woman
United States
Mother of two. Self proclaimed food snob who is usually found in her kitchen, if not out in the city trying out new restaurants & bakeries.