How to make Tadkewale Chawal - SK Khazana -
You can this rice by itself, you will need a gravy with it and it is complete in itself
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cooked basmati rice (पके हुए बासमती चावल), Ghee (घी)
Cuisine : Indian
Course : Rice
For more recipes related to Tadkewale Chawal - SK Khazana checkout Rice In Lotus Leaf, Baked Palak Paneer Rice, Thai Biryani, Thai Style Fried Rice . You can also find more Rice recipes like Chicken Biryani Pressure Cooker Vegetable Pulao - SK Khazana Pea Pulao Chinese Style Vegetable Claypot Rice
Tadkewale Chawal - SK Khazana Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 21-25 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Tadkewale Chawal - SK Khazana Recipe
Cooked basmati rice 3 cups
Ghee 2 tablespoons
Black peppercorns 12-15
Cumin seeds 1 teaspoon
Onions finely chopped 2 medium
Tomatoes finely chopped 2 medium
Red chilli powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Green peas boiled 1/2 cup
coriander leaves finely chopped 2 tablespoons
Salt to taste
coriander sprig for garnish
Method
Step 1
Heat ghee in non-stick pan, add black peppercorns and cumin seeds and sauté till the cumin seeds start to change the colour. Add onions, mix and sauté on medium heat ill translucent. Add tomatoes, mix well and sauté till pulpy.
Step 2
Add chilli powder, turmeric powder, coriander powder and cumin powder, mix and sauté for a minute.
Step 3
Add rice, green peas, coriander leaves and salt and mix well. Sprinkle a little water, cover and cook for 2-3 minutes.
Step 4
Transfer the rice into a serving bowl, garnish with coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
