Pakistani Bhagar Walay Chawal Stir Fried Rice or Zanzibari Pul
Elevate your rice game with this aromatic and flavor-packed recipe for Pakistani Bhagar Walay Chawal Stir-Fried Rice, also known as Zanzibari Pul. This one-pan dish features fragrant basmati rice infused with warm spices like cumin, cinnamon, and cardamom, all brought to life in rich ghee. Thinly sliced golden onions, garlic, and a hint of green chili (optional for spice lovers) create a perfectly balanced base, while fresh cilantro adds a vibrant finishing touch. Quick to prepare, this versatile recipe makes an ideal side dish for curries, kebabs, or even a standalone meal. Whether you're hosting a dinner party or satisfying a weeknight craving, this simple yet sophisticated rice dish is sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 cups Water
- 1.5 teaspoons Salt
- 4 tablespoons Ghee (clarified butter)
- 1 teaspoon Cumin seeds
- 3 pieces Green cardamom pods
- 4 pieces Cloves
- 1 2-inch piece Cinnamon stick
- 1 medium (thinly sliced) Onion
- 2 minced Garlic cloves
- 1 minced Green chili (optional)
- 2 tablespoons (chopped) Fresh cilantro
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 15-20 minutes, then drain and set aside.
In a medium pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt and the soaked, drained rice. Cook the rice for 7-10 minutes or until it is about 90% done (firm but cooked through). Drain the rice and set it aside.
In a large skillet or wok, heat the ghee over medium heat. Add the cumin seeds, cardamom pods, cloves, and cinnamon stick, and sauté for 30 seconds to release their aroma.
Add the thinly sliced onion and cook until golden brown, stirring frequently, about 5-7 minutes.
Stir in the minced garlic and green chili (if using) and cook for 1-2 minutes until fragrant.
Gently add the cooked rice to the skillet, tossing lightly to combine it with the spiced onion mixture. Be careful not to break the rice grains.
Add the remaining 0.5 teaspoon of salt, and mix thoroughly. Reduce the heat to low, cover, and let the rice steam for 5 minutes to absorb the flavors.
Turn off the heat and garnish with chopped fresh cilantro before serving.
Serve Bhagar Walay Chawal warm with your favorite curry, kebabs, or enjoy it on its own!
Nutrition Facts
Calories |
1122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 3613 mg | 157% | |
| Total Carbohydrate | 128.9 g | 47% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 8.1 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 668 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
