Zanzibari Chutney Part Of Zanzibari Pulaopilaf Recipes

PAKISTANI BHAGAR WALAY CHAWAL (STIR FRIED RICE) OR ZANZIBARI PUL

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

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)

Provided by The UnModern Woman

Categories Long Grain Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

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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