Sindhi Seyal Chawal

My last post was a recipe that was on the menu of my brand The Sindhi Kitchen and that recipe was just like the way we make it at home as well so if you haven't seen it or tried it, you can check it out here - Basar Ji Koki.

As most of us are at home and have been cooking a lot (at least that's what I have been seeing on my Instagram profile) and at my place, we stick to simple food and Sindhi food mainly. A day for breakfast mom was confused as to what we should make and then we just decided to use the leftover rice (trust me, this tastes better with leftover rice, not that you can't make it with fresh rice) and I also told her that I need some content for my blog so let's cook together and while you make it, I can take images and then upload it on the blog.

So follow the blog as I might make more such dishes of things that we cook at home and upload it (only if mom lets me trouble her when we are cooking and I don't interfere in between).

Without wasting more time, here is the list of ingredients that you will need in order to make this. 

Leftover Rice - 400-450 gms
Oil - 
Sliced Garlic - 6-8 cloves
Chopped Green Chillies - 2-3 chillies but you can increase it based on your level of heat.
Chopped Coriander - a handful
Salt - to taste
Red Chilli Powder - 1 1/2 tbsp
Coriander Powder - 2 tbsp
Turmeric Powder - 2 tbsp

Step 1 - In a kadai, heat up the oil and let the garlic turn golden brown. I love garlic so most of my recipes have lots of garlic. If you are a person like me who loves garlic, let me know in the comments below. 

Step 2 - While the garlic is fry and turning golden brown, we will start preparing the rice. For that, in a bowl, take all the rice and add in all the ingredients i.e. the masalas, chillies and coriander. Mix all of it well and keep it ready for the next step. 

Step 3 - Its now time to introduce the rice to the lovely golden garlic that we have. Once you add the rice to the kadai, mix it well, sprinkle some water, cover and let it cook over slow flame for a couple of minutes. This will cook the masalas, and also heat up the rice. 

Once the rice and the masalas have cooked, its time to eat it. I usually eat it with some yogurt because at times I tend to go a bit overboard with the chilies and the yogurt kind of help cool it down. 

This is one of the easiest recipes that I have put up on the blog, to be honest with you. This is basically like Sindhi Fried Rice in simple terms and that's the term I used to use when I was serving this at my kitchen and when we used to get an order for this. My staff couldn't relate to it as Seyal Chawal and but whenever I said Sindhi Fried Rice, they understood. 

Also it goes without saying but it has become a standard statement to put in at the end of every blog that if you try making this recipe, let me know in the comments below how it was and you can also tag me (@hungrybawarchi) on Instagram if you upload the image. And in case you have any recipe in mind that you want me to make or try my hands on, please feel to let me know about that as well, I wouldn't mind trying something different or something new. 


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