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Burmese Rice
By : Saroj Kering
Category : Burmese
Servings : 2
Time Taken : 15-30 mins
Rating :
Method

  1. Boil carrots, french beans, peas, cauliflower, drain, saving liquid.

  2. Keep both aside, till required.

  3. Heat one tsp. oil in a pan, add sliced capsicum.

  4. Stirfry for a few seconds, take off fire.

  5. Cool a little, add ground paste, vinegar.

  6. Mix well, empty and keep aside.

  7. Add 2 tbsp. oil to pan, put to heat.

  8. Add sugar, stir to melt.

  9. Add cloves, cinnamon, bayleaf.

  10. Add drained rice, tomato puree.

  11. Add approx. 4 cups water (including stock from boiled veggies).

  12. Add salt, stir gently, simmer and cook till each rice grain separate but cooked.

  13. Drain out any excess liquid in a colander.

  14. Spread onto a large plate, cool a little.

  15. Add half ketchup, chilli sauce and salt if required.

  16. Gently mix with hands or spatula to blend flavours.

  17. Heat remaining oil, add onions, stirfry till golden.

  18. Add ground paste mixture, remaining sauces, salt,boiled veggies.

  19. Stir and cook till thick.

  20. Grease ring mould well with ghee or oil.

  21. Spread half rice at base of ring mould.

  22. Spread vegetable mixture over rice, pressing down gently.

  23. Spread remaining rice, press gently.

  24. Cover ring with foil, bake in preheated oven at 200oC for 25 minutes.

  25. Unmould onto serving tray, serve hot and

  26. Serve hot, with curds or a dip, or even a stew.

Ingredients:
2 cups rice (washed and soaked in salted water for 15 minutes)
1 bayleaf
2 cloves
1"stick cinnamon
1tbsp. butter or ghee
1 carrot chopped
10 french beans chopped
1/2 cup fresh green peas
1/4 cup fresh cauliflower, broken into florets
2 onions, thinly sliced
1 capsicum sliced thinly
1/2 cup tomato puree
2 tbsp. tomato ketchup
1 tsp. white vinegar
1 tsp. chilli sauce
Salt to taste
4 tbsp. oil

Grind to paste:

2 green chillies
1/2"stick cinnamon broken
2 cloves
4-5 peppercorns
1"piece ginger, chopped
1 tsp. cumin seeds
1 tsp. red chilli powder
1/2 tsp. salt


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