Tahirialoo Walay Rice Food

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

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.

CHOLIA WALAY RICE

Steps:

• Heat the oil in a pan; add the ginger, cloves, cinnamon stick, black cardamoms, and bay leaves; sauté for 2 minutes. Add the horse gram, sauté for 3 minutes and then add the rice. Stir-fry for 3-4 minutes. Add the water and bring the mixture to the boil.
• Cover the pan with a heavy lid and cook on low heat for 20 minutes or till the rice is done.

GUR WALAY CHAWAL

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.

TAHIRI(ALOO WALAY RICE)

Steps:

• 1;heat oil and fry onion till brown.
• 2;add salt tomatoes,green chillies,ginger and potatoes and cook well.
• 3;now add chicken stockand more 350g water and bring the boil.
• 4;then add rice and cook on high flame.
• 5;when water evaporates then simmer on low flame for 10 to 15 minutes.
• serve with raita and salad.