5 spice rice

Posted on June 25, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

Preparation Time : 15 mins.
Cooking Time : 20 mins.

Serves 4.

3 cups Chinese rice, recipe below
1 cup fried tofu (soya paneer)
½ cup bean sprouts
1 cup sliced spring onions
1½ teaspoons Chinese 5 spice powder, see handy tip
A pinch sugar
2 tablespoons oil
Salt to taste
For the Chinese rice
1 cup long grained rice
2 tablespoons oil
1 teaspoon salt
For the Chinese rice
1. Wash the rice thoroughly and soak in 3 cups of water for 30 minutes. Drain and keep aside.
2. Boil 6 to 8 cups of water, add salt and 1 tablespoon of oil.
3. Add the rice to the boiling water. Cook till the rice is 85% cooked.
4. Pour into a colander and let the water drain out. Pour some cold water on the rice to arrest further cooking.
5. Let all the water from the rice drain out ensuring that the rice does not contain any moisture.
6. Add the remaining 1 tablespoon of oil and toss the rice in it.
7. Spread the cooked rice on a flat surface till it is cool.
8. Use as required.
How to proceed
1. Heat the oil in a pan, add the spring onions and sauté till they are tender.
2. Add the Chinese 5 spice powder and sauté for ½ a minute.
3. Add the bean sprouts and tofu and mix well.
4. Add the rice, sugar and salt and toss well.
5. Serve hot.
5 Spice Powder
It is a powdered mixture of fennel seeds (saunf), cloves (laung / lavang), cinnamon (dalchini), star anise (dagad phool), schezuan peppers.
The ration of the mixture is 1 : ½ : 1 : 2 : 2.
It is slightly sweet and pungent and has to be stored tightly covered, in a dry place at room temperature.

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