If there’s anything Punjabis love more than flying kites and celebrating Basant, its enjoying food. Desi food is already full of flavors but when rice is added, it becomes even more delicious for most devourers. Let’s go through 4 of the most popular rice recipes from Punjab that has everyone licking fingers after dinner.
-
Zeera Rice:
Zeera rice is a simple and adaptable rice meal flavoured with Zeera (cumin seeds). It has a mild flavor that complements other main course meals like as Dal Makhani, Shahi Paneer, Rajma, and chole. A fantastic combination is basic Zeera rice with dal tadka and boondi raita. When you don’t want to create a complicated rice meal like pulao or biryani, Zeera rice is a perfect alternative. It appeals to people of all ages. When the rice is not sticky and each grain is separated, these rice tastes fantastic.
-
Wadi Chawal:
Wadi Pulao, also known as Wadi Chawal, is a tasty dish made with rice, onions, spicy urad dal wadi, and seasonings. It is quite popular in Punjabi families and can be cooked wihtin 30 minutes. Wadiyan are sun-dried lentil or pulse dumplings that are gently seasoned and delightfully flavorful. The lentils are finely crushed and combined with a few spices. It’s then spread out in little bits and left to dry in the sun. It’s also a fantastic substitution for soya chunks and beef. If you’re a spice lover, we highly recommend you to try out waddi chawal at home.
-
Punjabi Biryani:
There is no desi person that doesn’t love biryani. Biryani is the heart and soul of not just Punjabi but every desi cuisine. However Punjabi biryani is slightly different than the regular spicy biryani. Although there is a difference between the spices used to prepare a Punjabi Biryani and a regular one, the major difference is that most Punjabis let their Biryani charcoal smoke one it’s complete. This “Koyle ka Dum†gives Punjabi Biryani a unique and mesmerizing taste that’ll leave you licking fingers once your plate is finished.
-
Kari Chawal:
One of the most famous South Asian cuisines is Punjabi Kadhi Pakora! Deep-fried fritters or pakora are dipped in a besan (gram flour) and spice-based yoghurt sauce! It’s prepared in a variety of methods across the continent, so there’s no one-size-fits-all approach. One thing they all have in common is that they all include besan. The punjabi version features fritters (pakora) and much more besan, whilst the Gujarati version is watery, contains less besan, has no fritters, and is somewhat sweeter. Sindhi kadhi, on the other hand, uses a variety of vegetables such as cluster beans, okra, and potatoes. In Punjab, Kari is widely served with boiled rice or Zeera chawal and is considered as a main course meal.
If there’s one thing Punjabis know better than anyone else, it’s how to cook the most mesmerizing dishes. We hope you like our list of top four favorite rice dishes from Punjab. If you happen to try any, do let us know about your review!
