Pakistani Bhagar Walay Chawal Stir Fried Rice Or Zanzibari Pul 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.

GUR WALAY CHAWAL

Gur Walay Chawal image

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

Ingredients

1 cup basmati rice (washed and soaked for half hour.)
300 g gur (Jaggery)
4 green cardamom pods (Choti Ilaichi, powdered)
3 cloves (Loung)
1/4 cup cooking oil
4 cups water

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 WILD RICE WITH ASPARAGUS AND MUSHROOMS

Stir-Fried Wild Rice With Asparagus and Mushrooms image

A wonderful combination of flavors. Serves 4 as an entree or 6 as a hearty side. Add grilled tofu chunks for more protein. If you can't afford shitake mushrooms, it would probably be good with creminis. Cooking time includes rice, which you can do ahead of time. I cooked the 2 different kinds of rice together in a rice cooker with lots of water for about an hour. Adapted from The One-Dish Vegetarian by Maria Robbins.

Provided by Prose

Categories Vegetable

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons extra virgin olive oil
2 large shallots, finely chopped
2 garlic cloves, minced
8 fresh shiitake mushrooms, stems discarded and caps thinly sliced
1/2 teaspoon salt
fresh ground black pepper, to taste
2 tablespoons finely minced fresh parsley
1 tablespoon finely minced fresh dill
1 teaspoon grated lemon zest
1 teaspoon fresh lemon thyme leaves (optional)
1/2 cup vegetable broth or 1/2 cup water
1 lb asparagus, woody ends snapped off and cut into 1-inch pieces
1 1/2 cups steamed wild rice
1 1/2 cups steamed short-grain brown rice

Steps:

In wok or large pan, heat oil over medium heat. Add shallots and garlic and cook, stirring, for 1 to 2 minutes. Add mushrooms and sautee, stirring, for 5 minutes.
Add seasonings, liquid, and asparagus. Stir, cover, reduce heat to low, and cook for 3 to 5 minutes, until the asparagus turns bright green.
Stir in the rices, mix well, and heat through.

Nutrition Facts : Calories 587.3, Fat 9.7, SaturatedFat 1.5, Sodium 317.8, Carbohydrate 111.4, Fiber 9.3, Sugar 4.5, Protein 17.9

STIR-FRIED RICE WITH PORK

Stir-Fried Rice With Pork image

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

Ingredients

1/2 cup sliced green onion
1/2 cup diagonally sliced celery
2 cups diced pork roast
1 tablespoon minced garlic
2 tablespoons oil
3 cups cold cooked rice (rice needs to be cold in order to fry right)
1 cup sliced water chestnuts
1/8 teaspoon pepper
1/4 teaspoon salt
1 egg, slightly beaten
1 pinch hot pepper flakes
2 -3 tablespoons soy sauce (to taste)

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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