Pakistani Punjabi, Sindhi & Pashtun
Gur Walay Chawal
A Pakistani side dish of basmati rice and gur, seasoned with cardamom and simmered on the stove.
55 min · Serves 2 · Easy
2
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 25 min · 55 min total
- easy
- 1
In a small pot, bring water to a boil; add the drained rice, cloves and cardamom pods. Bring to a boil, lower heat and simmer 'till rice is cooked. Drain rice well in a colander.
- 2
Heat oil in a pan; add rice and mix well. Lower heat; mix in the jaggery. Cover and put pot over a griddle or tawa on low heat for about 15 minutes, stirring a couple of times in between; serve hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
