Community World Tour – Season 25 | Week 1: Traditional Cuisine | Charsadda Chawal
Assalamoalaikum dear Steemians
I hope you are all doing well. This is me @isha-rehman. Today I am sharing Very special dish from my culture with all of you. It is called Charsadda Chawal famous traditional rice dish from Charsadda beautiful City in theKhyber Pakhtunkhwa Pakistan.
Even though I am from Swabi & living in Peshawar this dish is very close to my heart because we are enjoy it often in our family Normally it is made with beef or mutton but todays I am making it with chicken which is easier and faster to cook
Geographic origin: Charsadda Khyber Pakhtunkhwa Pakistan
.png)
The Recipe of Charsadda Chawal (Rice)
Ingredients:
- 1 kg Mota Chawal (thick long-grain rice)
- 750g Chicken (boiled and meat separated from bones)
- 5 medium Tomatoes (chopped)
- 4 medium Onions (thinly sliced)
- 2 tbsp Crushed Red Chili
- 1 tbsp Coriander Seeds (Dhaniya) – crushed
- 1 tbsp Cumin Seeds (Zeera) – crushed
- 1 cup Green Legumes (moong or matar) – boiled
- Salt to taste
- 1 cup Cooking Oil
- Water as needed
Preparation Steps With Full Details
Step 1: Soak the Rice
Take 1 kg of thick rice (mota chawal) wash them well 2–3 times with water and then soak them in clean Water. Let them to rest for about 30–40 minutes soaking help the rice to cook evenly and makes it soft and flufy
 |  |  |
|---|---|---|
 |  |  |
Step 2 Boil the Chicken
Take you are chicken pieces put them in pot with water and little sal. Boil the chicken on medium heat for about 45 minutes to 1 hour until its fully cooked and tender.
After it cool bit removed the bones carefuly and keeps the chicken meat aside
Step 3: Prepare Onion and Tomatoes
Slice 4 onion thinly and chop 5 tomatoes into small Piece These will be use to make the tasty masala.
Step 4: Make the Masala
Heat 1 cup of oil in large cooking pot. Add the slice onions and fry them on medium heat until they turn golden brown Keep stirring to Avoid burning.
Now add the chop tomatos and cook them for 5 –7 minute until they become soft & mix well with the onion.
Step 5 Add Spice
Once the tomatos are soft add
- 2 tablespoons of crushed red chili
- 1 tablespoon of crushed coriander seeds
- 1 tablespoon of crushed cumin seeds
- Salt to taste
Cook the mixture for another 5–7 minutes until oil starts Separating from the masala. That means its fuly cooked and smells amazing.
Step 6: Add the Chicken
Now add the boiled and deboned chicken meat to the masala Mix everythings well and cook for about 10 minute so the chicken absorb all the spicy flavor
Step 7: Add Boiled Legumes
Add the boiled green legumes. This add more taste and make the dish healthy & colorful Cook everything together for 5 minute.
 |  |
|---|
Step 8: Add the Soaked Rice
Drain the water from the soak rice and add the rice to the chicken and masala mixture
Add enough fresh water to the pot the usualy the Water level should be about 1.5 inches above the rice.
Taste the Water and adjust salt if need.
Step 9: Cook and Steam
Let the rice cook on medium flame until all the water is absorb.
Once the water dries up lower the heat to very low (dum) Cover the pot tightly with a lid and lets the rice steam for 15–20 minutes.
After that turn off the heat and wait for another 5 minutes before opening the lid
Why This Dish is Special to Me
I still remember how my mother made this dish on weekend or when guest Came The whole house would smell amazing and all of us would sit together to enjoy its For me this dish is not just food it is family love and tradition in one plate
"Zaiqa yaadon ka hota hai masalon ka nahi."
(Taste comes from memories not just spices.)
TYPE LESS SMILE MORE.