Tempered, aromatic basmati rice infused with warm, earthy flavours of cumin seeds, cloves, and cinnamon.
The origins of Baghray Chawal can be traced back to the Punjab region of Pakistan, where rice is a staple food and is often enjoyed in a variety of dishes. The dish is believed to have originated as a simple and economical way to prepare rice, using readily available ingredients and basic cooking techniques.
It’s a dish that brings people together and celebrates the rich culinary heritage of Pakistan. With its comforting flavours and hearty appeal, it’s no wonder that it’s become such a beloved favourite in Pakistani cuisine.
But Baghray Chawal isn’t just any old rice dish. It’s got a secret ingredient that takes it to the next level: fried onions! We’re talking about thinly sliced onions that are fried until golden brown and crispy, adding a delightful crunch and a hint of sweetness to every mouthful. I fry onions in batches that I can freeze, and whenever I do, Aamir asks “Ohhhh that smells good! What’s cooking?” 🙂
It’s a very versatile side dish to accompany a hearty curry or kebab.
Baghray Chawal
Course: MainCuisine: PakistaniDifficulty: Easy3
servings30
minutes40
minutes1
hour10
minutesIngredients
1 cup basmati rice
1 tsp salt
4 black peppercorns
2 cloves
1 cinnamon stick
½ tsp cumin seeds (optional)
½ tsp garlic paste
½ tsp ginger paste
2 tbsp fried onions
1 tbsp plain yogurt
½ cup oil
Directions
- Rinse the rice until the water clears. Fill up the bowl with enough water to soak the rice. Set aside for around 30 minutes.
- Thinly slice half an onion and fry in hot oil until golden. Set aside.
- Remove the excess oil leaving only about 2-3 tbsp in the pan. Add the peppercorns, cloves, cinnamon, and cumin. Fry for about 1 minute on medium-low heat.
- Add the ginger and garlic paste and fry for 1 min (until fragrant). Note: you might want to do this on low heat to begin and close the lid immediately because it tends to spit and splatter.
- Add the yogurt and fried onions. Stir fry for 1-2 minutes on medium heat.
- Drain the rice and add it into the pan. Stir gently on medium-high heat until evenly mixed.
- Add enough water to submerge the rice (about 1cm above the rice).
- Stir in the salt.
- Cover with a lid and bring to a boil. As soon as it starts to bubble, reduce the flame to medium and cook for 10 minutes.
- Check on the rice in about 10 minutes. There should be no water remaining, the rice will still look a bit wet but cooked about 80-90%. At this point, reduce the flame to the lowest possible setting and leave it to cook covered for another 10 minutes.
- The rice should now be less moist and cooked through.
- Serve with pretty much anything – shami kabab, koftay, BBQ, qeema, tuna cutlets, I really could go on!
