Sindhi cuisine is a beautiful blend of flavors and tradition, offering dishes that cater to every palate. One such exceptional recipe is Sindhi Cheeni Wale Namkeen Pulao, also known as Cheeni Wala Namkeen Chawal. This traditional recipe combines the sweet notes of sugar with the savory richness of pulao, creating a dish that stands out among other rice preparations. If you love Sindhi Pulao Recipe or are exploring Indian cuisine, this flavorful rice dish is a must-try.
At first glance, Sugar & Salt in Pulao might seem like a paradox. The sugar is merely used to give the rice its color. Sugar is caramelized to brown color to give the rice its aroma and those peeks of sweetness in between. A true testament to Sindhi culinary creativity. Rooted in traditional Sindhi households, this Traditional Sindhi Rice Recipe has been passed down generations and remains a staple for festive occasions or weekend indulgences.
Sindhi Cheeni Wale Namkeen Pulao deserves a spot on your table. Its sweet and savory harmony makes it a standout recipe, perfect for food enthusiasts. For more recipes and culinary inspiration, keep exploring payals passion—where food meets love and flavor.
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| Cook Time | 25 Minutes |
| Passive Time | 30 Minutes |
| Servings |
People
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- 1 Cup Basmati Rice
- 10 Pcs Black Pepper Pearls
- 5 Pcs Cloves
- 1/2 Tsp Garam Masala
- 1.5 Tsp Red Chili Powder
- 1 Tsp Regular Salt To Taste
- 1.5 Tbsp. Sugar
- 1 Tsp Cumin Seeds / Jeera
- 1 Tsp Caraway Seeds / Shahi Jeera
- 2 Pcs Bay Leaves (Tej Patta)
- 1 Small Bowl Coriander Leaves For Garnishing
- 4 Tbsp. Cooking Oil
- 2.5 Cups Water
Ingredients
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- Wash the Rice 4 to 5 times & let them soak in the final water for about 30 minutes.
- In a pan, on high flame, heat 4 Tbsp. cooking oil.
- When the oil heats up, add 2 Bay Leaves, 1 Tsp, Caraway Seeds (Shahi Jeera), 1 Tsp Cumin Seeds, 8 to 10 Black Pepper Pearls & 4 to 5 cloves.
- Saute for 10 to 15 seconds, till you get a good aroma from the spices.
- Now add 1.5 Tbsp. Sugar & turn the gas flame/ heat to low. Stir continuously till the sugar caramelizes or changes its color to brown. This would take around 2 minutes.
- As soon as the sugar caramelizes, add 2.5 cups of water. Mix well and turn the gas flame/heat to high. We will measure the water with the same cup used to measure the rice. This ratio results in well cooked rice.
- Now add 1 Tbsp. Salt, 1.5 Tsp Red Chili Powder & ½ Tsp. Garam Masala. Mix the spices well with water.
- After mixing well, let the water come to a boil 2 to 3 times.
- When the water boils properly, add add soaked rice to the water & mix well using a spatula. Let the rice boil for about 10 minutes.
- After 10 minutes of boiling a little water is left in the rice. Stir the rice again with a spatula and cover & cook the rice again on low flame for 10 minutes.
- After boiling for another 10 minutes our sindhi pulao is almost ready. Garnish with fresh coriander leaves and mix well with a spatula. At this point turn the gas/heat off.
- Dish Out and garnish with remaining coriander leaves.
- Serve them with any vegetable or fried potatoes. I prefer serving them with Curd, Papad and fried potatoes.
Contact Chef: Payal Jethani
Tips:
- Measure the water with the same cup used to measure the rice.
- You can add dry fruits like cashews & raisins while the final 10 minutes of boiling.
Goes well with: Serve them with any vegetable or fried potatoes. I prefer serving them with Curd, Papad and fried potatoes.
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