Chawal means rice, is commonly eaten in India and other parts of South Asia. It is a staple food in many parts of the region and is often served with curries, vegetables, and other dishes. Chawal is usually white or brown in color and is available in a variety of sizes and shapes. It is also used to make dishes such as biryani, pulao, and kheer.
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2 cups
2 tablespoons
2 tablespoons
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1 teaspoon
2 cups
Wash the rice in several changes of water until the water runs clear. Soak the rice in water for 30 minutes.
Heat the ghee and oil in a heavy-bottomed pot over medium heat.
Add the bay leaves, cardamoms, cloves, and cumin seeds. Fry for a few seconds until fragrant.
Add the soaked rice and fry for a few minutes until the rice is lightly toasted.
Add the water and bring to a boil.
Reduce the heat to low and cover the pot. Simmer for 15 minutes or until the rice is cooked and all the water is absorbed.
Fluff the rice with a fork and serve.
We've got some serious foodies in our community! 36430 users have chowed down on Chawal a whopping 100502 times.
Hungry much? These cities certainly are! Lucknow, Indore, Delhi, Chandigarh, Kolkata are the top 5 cities gobbling up Chawal like there's no tomorrow.
When it comes to Chawal, our users are head over heels in june, but the interest cools down in january.
It's official: Chawal is the food of choice for 15-18 female, with people of 15-20 BMI also on board.
Enjoy it guilt-free by talking to our nutrition coaches today.