Best Zanzibari Chutney Part Of Zanzibari Pulaopilaf Recipes
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.
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 :).
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