Chawal Takatak

Chawal Takatak

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* if you add the garam masala and heat, the puree may lose its colour

left over rice may also be used for this recipe. just adjust quantity proportionately.

Chawal Takatak recipe - How to make Chawal Takatak

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2 medium sized onions , chopped
2 medium sized tomatoes , crushed in a mixer
1 cup rice (chawal)
3 cups water
oil or ghee
salt to taste
a pinch of turmeric powder (haldi)
a pinch asafoetida (hing)
1 each of clove (laung / lavang) , cinnamon (dalchini), bayleaf (tejpatta) and cardamom
1 tsp (each) fennel seeds (saunf), cumin seeds (jeera) , coriander (dhania) powder and dried mango powder (amchur)
1 tsp ginger-garlic (adrak-lehsun) paste
garam masala
chopped coriander (dhania) to garnish


  1. Heat oil and add hing & jeera
  2. Add onions and saute till golden brown
  3. Add tomatoes and dhaniya powder,haldi, long, dalchini, tejpatta, elaichi, saunf, amchur, ginger-garlic paste and salt to taste.
  4. Saute till the tomatoes leave the vessel.
  5. Set aside
  6. Boil rice in 3 cups water and add a pinch of salt. seive and discard the excess water.
  7. Add the rice to the preparation and heat for 2 mins till the rice and puree are mixed well. turn the gas off and add garam masala.*
  8. Garnish with coriander and serve as you serve pulao.