Pakistani Bhagar Walay Chawal Stir Fried Rice Or Zanzibari Pul Recipes
ZANZIBARI CHUTNEY (PART OF ZANZIBARI PULAO/PILAF)
Growing up in Dubai there was a tiny restaurant my father would occasionally take us to. They were famous for & only served Zanzibari Pulao along with a cold glass of the drink Tang. After moving out of Dubai the only option I had to still eat the pulao was to come up with something at home. After many trials my mom came up with this chutney recipe. This chutney is part of the Zanzibari Pulao that I have posted. Pakistani Bhagaare Chawal (Stir Fried Rice) or Zanzabari Pulao recipe #282570 Soon I'll post Zanzibari Fried Fish's recipe as well. Already warning people with low tolerance to spices. This chutney is spicy & sour . It can be stored in an air tight jar for 2 weeks in the fridge.
Provided by The UnModern Woman
Categories Chutneys
Time 8m
Yield 4 cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- Blend everything together & make a puree. Your chutney is ready.
- Enjoy it with Zanzabari Pulao & Fish along with sliced cucumbers, carrots, onions & a cold glass of tang :).
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)
Provided by The UnModern Woman
Categories Long Grain Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
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.
BROCCOLI AND CHICKEN STIR-FRIED RICE
This is adapted from Cooking Light, July 2007. I really think it is one of my favorite stir-fry recipes out there, It is also very flexible...I'm sure you could sub in other veggies for some of the broccoli, like water chestnuts or carrots or mushrooms. Let your imagination run wild :). The original recipe calls for 2 T reduced-sodium soy sauce plus 1/4 t table salt stirred in at the end, but I think it is salty enough as written here.
Provided by smellyvegetarian
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add broccoli and onion; sauté for 5 minutes. Add 1/4 cup broth; cover and cook for 3 minutes. Remove broccoli mixture from pan.
- Place pan over medium-high heat. Add rice; cook 5 minutes, stirring occasionally. Add broccoli mixture, garlic, ginger, pepper, and chicken; toss well.
- Combine remaining 1/4 cup broth, soy sauce, oyster sauce, vinegar, and cornstarch; add to pan. Bring to a boil; cook 1 minute.
RICE BHUTEKO (RICE STIR-FRIED WITH CHICKEN, NEPALI STYLE)
Make and share this Rice Bhuteko (Rice Stir-Fried With Chicken, Nepali Style) recipe from Food.com.
Provided by Tulsi Regmi
Categories Chicken Breast
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 17
Steps:
- In a frying pan, heat butter.
- Add dried red chilies and turmeric; fry for 15 seconds.
- Add garlic, ginger, and fresh chilies.
- Fry for another minute or so.
- Add chopped onion, red bell pepper and zucchini; cook until lightly brown.
- Add chicken pieces, sugar, salt and pepper.
- Stir fry five minutes.
- Add rice, green peas, yogurt and toasted cumin seeds.
- Cook until all the liquid is absorbed and rice grains separate.
- Garnish with chopped scallions.
- Serve all by itself or with sekuwas (grilled skewers).
GUR WALAY CHAWAL
Make and share this Gur Walay Chawal recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 55m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a small pot, bring water to a boil; add the drained rice, cloves and cardamom pods. Bring to a boil, lower heat and simmer 'till rice is cooked. Drain rice well in a colander.
- Heat oil in a pan; add rice and mix well. Lower heat; mix in the jaggery. Cover and put pot over a griddle or tawa on low heat for about 15 minutes, stirring a couple of times in between; serve hot.
Nutrition Facts : Calories 583.1, Fat 29.9, SaturatedFat 4.1, Sodium 16, Carbohydrate 71.5, Fiber 3.2, Sugar 0.8, Protein 7.3
STIR-FRIED RICE WITH PORK
A very easy recipe. If you have left over rice and you are in a hurry this is the recipe to make. The rice needs to be cold in order to fry right. You can use less rice if you like or more hot pepper flakes if you like it really hot.
Provided by Catnip46
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions, celery and pork in oil until vegetables are tender crisp.
- Add rice and water chestnuts.
- Combine pepper, salt, egg and soy sauce. Stir into rice mixture.
- Cook, stirring 2-3 minutes or until heated.
Nutrition Facts : Calories 435.6, Fat 12.6, SaturatedFat 2.6, Cholesterol 124.8, Sodium 746.9, Carbohydrate 46.8, Fiber 2, Sugar 1.6, Protein 31.5
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