Namkeen Chawal isn’t just a dish; it’s a memory. ✨
My father-in-law absolutely loved it. Anytime we went out or had a family gathering, he’d say, ‘Just make namkeen chawal for me!’ But what made it special was how involved he’d get—he’d sit with a bowl of fresh matar (peas) and happily peel them himself. It was his comfort food. Now, whenever I make this dish, I find myself smiling at those moments and even peeling the matar just like he did.🤍
Head to my YouTube channel to watch the full recipe.
Namkeen Chawal recipe
Ingredients:
– 1 cup basmati rice (soaked in 2.5 cups of water for 30 minutes)
– 1 tablespoon ghee
– 2 Glasses of water
– 1 Delhi carrot
– 1 small bowl of green peas
– 1 medium-sized onion
– 1 teaspoon jeera
– 1/2 teaspoon garam masala
– 1 teaspoon chili powder (adjust to taste)
– Salt (adjust to taste)
Method:
1. Chop the onions vertically and grate the carrot. Set them aside.
2. Heat the ghee in a kadai. Add jeera and chopped onion. Sauté until the onion turns golden-brown.
3. Next, add grated carrot and green peas. Cover with a lid and let it cook for a while.
4. Once the mixture is cooked, add garam masala, red chili powder, salt, rice, and water. Cover it with a lid and let it cook.
Tip: 1) You can also make this dish with brown basmati rice.
2) When the rice is half cooked, just lower the flame and let it cook on steam, just like dum biryani. It turns out so delicious!
3) Sauté the onion until golden brown, but be careful not to burn it, as it can turn bitter.
4) Don’t throw away the rice water! Use it to water your plants—it’s full of nutrients.
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