Pakistani Twist on Fried Rice

I remember some really tough times we have been through as a family. Both financial and emotional crises that we had to go through. This was when we moved from UAE to Pakistan with absolutely nothing. There was so much pressure on my mother to feed the family and keep everyone happy. She would stay up all night to make 'shami kababs' for the canteen she was working in with my father. They would leave the house at 6 am sharp to set up their little stall in one of the colleges in Karachi. My mother would take my baby sister with her and take care of her as well as work. She would cook before leaving so that we could eat after coming back from our schools. My father who'd worked at prestigious posts in BCCI and BCCE would feel no shame in selling 'bun-kababs' to young college boys. I can do absolutely nothing to return to them what they did for us.

During those times, we could not afford to have meat. That's when my mother reverted back to her mother's meatless recipes. She used to tell me that they as children had gone through even harder times. They would eat anything and everything their mother (my nanna) would cook for them and happily so. We were not that happy about it then but now I think it would've been easier if we would have smiled about just having them with us.

My mother is very proud about the fact that her children are successful and did not choose the wrong path. I, on the other hand, have accumulated a lot of remorse and some beautiful memories.

This is one of my nanna's and ammi's recipe. I simply treasure it.

TALEY HUE CHAAWAL (Fried Rice in Urdu)

INGREDIENTS

• Cooked Basmati rice- 2 cups


• Oil- 2 tbsp


• Thinly sliced onions- 2 cups


• Dried red chillies- 4


• Green chilli- 1


• Chopped fresh coriander/dhanya- 1 tbsp


• Turmeric powder/Haldi- 1 tsp


• Salt- to taste

Heat oil and then add the dried red chillies, half of the green chilli and onions. Keep stirring on medium-high heat until the onions turn golden colour. Try not to burn the onion. I did since I was craving these rice.

Now add the turmeric powder and salt. Stir quickly and add a tbsp of water.

Now tip in the cooked rice and mix vigorously. Turn the heat down and sprinkle fresh coriander and the other half of the green chilli. You can add a few drops on lemon juice at this stage too.

My mother says the more onion you put in, the better it tastes. The sweetness of fried onions with the hot peppers makes this rice dish extra-ordinary. This is the ratio I came up with. Go ahead and experiment more!

I had it with red chilli and garlic chutney and achaar (pickle). This will taste great with raita too. From now onwards, save all that leftover rice and turn it into a delicious lunch dish.

May God bless our parents and their resilience in the face of adversity!