Kari Chawal (Curry Rice) from India

Kari Chawal (Curry Rice) from India

Ingredients:

• 1 cup basmati rice, rinsed and soaked for 30 minutes
• 2 tablespoons ghee or oil
• 1 bay leaf
• 3-4 cloves
• 1-inch cinnamon stick
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 tomatoes, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• Salt to taste
• 1 cup mixed vegetables (peas, carrots, beans), optional
• 1 cup cooked chicken or mutton, optional
• Fresh coriander leaves for garnish

Instructions:

1. In a large pot, heat ghee or oil over medium heat. Add bay leaf, cloves, cinnamon stick, and cumin seeds. Sauté for 1 minute or until fragrant.

2. Add finely chopped onions and sauté until they turn golden brown. Add ginger-garlic paste and sauté for another 1-2 minutes.

3. Add finely chopped tomatoes and cook until they turn mushy.

4. Add turmeric powder, red chili powder, coriander powder, and salt to taste. Mix well and cook for 1-2 minutes.

5. Add mixed vegetables (peas, carrots, beans) and cooked chicken or mutton, if using. Cook for 2-3 minutes or until vegetables are tender.

6. Add 2 cups of water and bring it to a boil. Drain the soaked rice and add it to the boiling water.

7. Stir well and let it cook over medium heat until the water is absorbed and the rice is cooked through, about 10-12 minutes.

8. Once the rice is cooked, turn off the heat and let it rest for 5 minutes.

9. Fluff the rice with a fork and transfer it to a serving dish. Garnish with fresh coriander leaves.

10. Serve hot with raita or salad on the side.

Kari Chawal is a flavorful and comforting dish that is perfect for any occasion. Enjoy!

Image by Freepik