Namkeen Chawal | How To Make Namkeen Chawal

Namkeen Chawal, also known as savory rice, is a simple yet flavorful dish that originates from the diverse and vibrant cuisine of India. The term "Namkin" translates to "salty" or "savory," while "Chawal" means rice. This dish known for its aromatic spices and the harmonious blend of ingredients that result in a satisfying meal.

Namkeen Chawal can be enjoyed as a standalone dish or paired with various accompaniments such as raita (yogurt-based side dish), pickle, or a simple salad. Its versatility and ease of preparation make it an excellent choice for lunch, dinner, or even as a festive offering.

About Of Namkeen Rice:

Namkeen Chawal an Indian dish made from rice, spices and taka. this dish  famous in Uttar India and is mostly made from basmati or ground rice. Its popularity is more in states like Uttar Pradesh, Punjab, Haryana. Ismein jeera, hing, hari mirch, aur namak ke alawa kuch masale daal kar banaya jata hai. Iska swad aur aroma logon ko is dish mein milti hai, aur iski simplicity ke karan yeh ek samanya ghar ka bhojan bhi ban jati hai.

Equipments You Need for Namkeen Chawal :

1. Pan
2. Tablespoon
3. knife
4. And Ingredients As Given Below

Ingredients

• 1 cup basmati rice
• 1 tablespoon oil or ghee
• 2-3 cloves, 1 bay leaf
• 1 medium onion, finely chopped
• 2 green chillies, cut lengthwise
• 1 teaspoon ginger-garlic paste
• 1 medium tomato, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• salt to taste
• 2 cups water
• Fresh coriander, chopped (for garnish)

How To Make Namkeen Chawal :

1. Rinse the Rice: Start by rinsing the Basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.

2. Soak the Rice: Soak the rice in water for about 20-30 minutes. This step ensures that the rice cooks evenly and results in fluffy grains.

3. Prepare the Spices and Vegetables: While the rice soaking, thinly slice the onions, slit the green chilies, and chop the mixed vegetables.

4. Cook the Rice: In a large pot, bring 2 cups of water to a boil. Add a pinch of salt and a teaspoon of ghee. Drain the soaked rice and add it to the boiling water. Cook until the rice is 70-80% done, then drain any excess water and set the rice aside.

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5. Sauté the Spices and Vegetables: In a large skillet or kadai, heat the remaining ghee or oil over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom. Sauté until the spices release their aroma.

6. Add the Onions and Chilies: Add the sliced ​​onions and green chilies to the skillet. Cook until the onions turn golden brown, stirring occasionally to prevent burning.

7. Incorporate the Ginger-Garlic Paste: Add the ginger-garlic paste and sauté for another 2-3 minutes until the raw smell disappears.

8. Cook the Vegetables: Add the mixed vegetables, . Stir well and cook for about 5-7 minutes until the vegetables are tender but not mushy.

9. Spice it Up: Add the turmeric powder, red chili powder, and salt. Mix well to coat the vegetables and nuts with the spices.

10. Combine Rice and Vegetables: Gently fold the partially cooked rice into the vegetable mixture. Sprinkle garam masala over the rice and mix carefully to avoid breaking the rice grains.

11. Steam the Rice: Reduce the heat to low, cover the skillet with a tight-fitting lid, and let the rice steam for about 10-15 minutes. This allows the rice to absorb all the flavors and finish cooking.

12. Garnish and Serve: Once the rice is fully cooked, turn off the heat and let it sit for a few minutes. Fluff the rice with a fork, garnish with fresh coriander leaves, and serve hot.

Read More: Rice And Pulao Recipe

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4. Veg Biryani Recipe