Burmese rice

Posted on June 22, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

A different rice with vinegar and capsicums.

Cooking Time : 40 mins.
Preparation Time : 20 mins.

Serves 6 to 8.

1 1/2 teacups uncooked rice
1 large sliced capsicum
1 teacup mixed boiled vegetables (french beans, carrots, green peas, cauliflower)
2 sliced onions
2 teaspoons white vinegar
2 1/2 teaspoons sugar
1 stick cinnamon
2 cloves
6 tablespoons tomato ketchup
2 teaspoons chilli sauce
6 tablespoons oil
salt to taste
To be ground into a paste
12 mm. (1″) piece ginger
3 to 4 green chillies
3/4 teaspoon chilli powder
1 teaspoon cumin seeds (jeera)
2 cloves
1 stick cinnamon
1. Add the vinegar to the paste and mix well. Add the capsicum and allow to marinate in the paste for 1/2 hour.
2. Heat 2 tablespoons of oil in a vessel. When hot, add the sugar.
3. When the sugar melts, add the cinnamon and cloves and fry for a few seconds.
4. Add the uncooked rice, salt and just enough water to cook the rice.
5. When the rice is cooked, spread on a big plate.
6. Add 2 tablespoons of tomato ketchup, 1/2 teaspoon of chilli sauce, and salt to the rice. Mix well.
7. Heat the remaining oil in a vessel and fry the onions until golden in colour.
8. Add the capsicum, boiled vegetables, the remaining toamato ketchup and chilli sauce and salt.
9. Cook on a slow flame for 5 minutes.
10. On a greased baking dish, spread the rice and the vegetable in alternate layers so that there are 3 to 4 layers of each.
11. Cover and bake in a hot oven at 450°F for 20 minutes.
12. Unmould on a plate and serve hot.

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