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Namkeen Chawal Recipe Final Product
hamzaali

Pakistani Namkeen Chawal/Pulao Recipe – Namkeen Rice

As a foodie who has tested countless rice dishes, I still crave a warm plate of Namkeen Chawal Recipe on quiet nights because it feels like home.
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Prep Time 30 minutes
Cook Time 30 minutes
Steam Time 30 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Pakistani
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup basmati rice I use Tilda brand. ~210 grams
  • 1 medium yellow onion ~180 grams
  • ¼ cup neutral oil I use canola
  • 10-13 grams Garlic paste
  • 20-21 grams ginger paste
  • 1.5 cups tap water or broth of your choice
  • 1 teaspoon cumin seeds
  • 4 whole cloves
  • ½ teaspoon whole black peppercorns
  • ⅕-2 cinnamon stick broken into pieces
  • 2 black cardamom pods smashed and opened. use both pods and seeds optional
  • 3 fragments of star anise or 1 whole. optional
  • 1 teaspoon salt
  • ¼ teaspoon turmeric powder
  • 1 heaping teaspoon coriander powder

Equipment

  • 1 knife
  • 1 cutting board
  • 1 heavy pot such as Dutch oven
  • 1 set of measuring spoons/cups
  • 1 wooden spoon

Method
 

  1. Prep ingredients: Gently swirl rice in a bowl of cold water; allow to soak for 15-30 minutes. Drain rice in strainer and rinse it until water runs clear to remove any debris. Set aside in strainer or bowl. Measure spices, ginger paste, and garlic paste and set aside. Select heavy pot and turn stove on medium heat.
  2. Bloom spices: Once pot is hot, add oil and allow to heat through. It's ready when it shimmers. Add whole spices and allow to bloom for 30-60 seconds.
  3. Frying onions: Add onion slices and stir to coat with oil and spices. Arrange in a relatively flat layer and fry on medium heat until 75% are golden brown. Stirring from time to time. Lower heat just a smidge (turning dial 5 degrees lower than medium) and add ginger and garlic. Caution as oil can spit at this stage. Allow to cook until these are fragrant, about 1 minute.
  4. Making masala: Add ground spices and salt. Stir until fragrant.
  5. Cooking rice: Add rice and mix together. Add water or broth. Bring to a boil. Allow rice to absorb liquid and cook off. You can speed this up by stirring rice mixture constantly for 30 seconds or so. Turn heat to low, cover with dish towel and lid, and steam for 15 minutes. Turn off heat. Fluff with fork. I leave my Dutch oven on the stove uncovered after doing so to allow any remaining moisture to evaporate.
  6. Serve alongside vegetarian or meat dishes, raita, or salad. Store in airtight container for up to 3 days.

Notes

If you want to make this in the instant pot, you can follow all the steps of frying the spices, onions, ginger, garlic, add the rice, and 1.5 cups water as above.  Then pressure cook for 6 minutes.  Natural release for 15 minutes and quick release any remaining pressure.  Fluff with a fork and serve or store in the fridge.