How to make Rice In Lotus Leaf - Lotus leaves give this rice preparation a unique flavour.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Cooked basmati rice (पके हुए बासमती चावल), Lotus leaves (कमल के पत्ते)
Cuisine : Chinese
Course : Rice
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
For more recipes related to Rice In Lotus Leaf checkout Baked Palak Paneer Rice, Thai Biryani, Thai Style Fried Rice. You can also find more Rice recipes like Bajra Khichdi, Til Bhaat, Methi Rice, Beans And Vegetable Biryani.
Rice In Lotus Leaf Recipe Card
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Rice In Lotus Leaf Recipe
Cooked basmati rice 3 cups
Lotus leaves 2
Oyster mushrooms soaked 3-4
Chicken breasts boiled and cut into small pieces 2
Green capsicum cut into small pieces 1 medium
Red capsicum cut into small pieces 1 medium
Yellow capsicum cut into small pieces 1 medium
Ginger grated 1 inch piece
Black pepper powder 1/2 teaspoon
Salt to taste
Eggs 2
Soy sauce 2 tablespoons
Vinegar 2 teaspoons
Method
Step 1
Slice oyster mushrooms and put into a bowl. Add chicken, the 3 coloured capsicums, ginger, pepper powder, salt and rice. Break the eggs and add and mix. Add soya sauce, vinegar and mix well.
Step 2
Dip the lotus leaves in boiling water to soften them. Spread the leaves on a flat surface. Put the rice mixture in the centre of each. Fold the four edges to make a parcel. You may tie up the parcel with string to secure it.
Step 3
Heat sufficient water in the bottom half of a steamer. Keep the parcels in the perforated top half of the steamer, put the lid on and steam for 5-6 minutes. Serve hot.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.