Zanzibari Chutney Part Of Zanzibari Pulaopilaf Recipes

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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

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.

ZANZIBARI CHUTNEY (PART OF ZANZIBARI PULAO/PILAF)



Zanzibari Chutney (Part of Zanzibari Pulao/Pilaf) image

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

7 small tomatoes, cut into 4 pieces
1 medium onion, cut into 8 pieces
1 medium jalapeno pepper
1 garlic clove
8 tablespoons vinegar
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/8 bunch fresh coriander
1/2 teaspoon salt
1 lemon, juice of

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 :).

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