How to make Burnt Ginger Rice -
Don’t get misled by the word burnt – the taste of this preparation is absolutely divine.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rice (चावल), Ginger (अदरक)
Cuisine : Chinese
Course : Rice
For more recipes related to Burnt Ginger Rice checkout Jeera Rice, Handi Biryani, Bisi Bele Huliyana, Brown Rice Vegetable Pilaf . You can also find more Rice recipes like Clay Pot Rice Chholay Biryani Nasi Kuning Vegetable Parda Biryani
Burnt Ginger Rice Recipe Card
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.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Burnt Ginger Rice Recipe
Rice 11/2 cups
Ginger 4 1 inch piece
Onion 1 small
Fresh coriander leaves sprigs 2-3
Oil 4 tablespoons
Light soy sauce 1 tablespoon
Tomato sauce ½ tablespoon
Red chilli paste ½ tablespoon
Salt to taste
Vinegar 1 tablespoon
Method
Step 1
Cook in four cups of boiling water until just cooked. Remove, drain well and cool.
Step 2
Peel, wash and finely chop onion. Peel, wash and thinly slice ginger. Clean, wash and chop coriander leaves.
Step 3
Heat oil in a wok, add sliced ginger and stir-fry for two to three minutes or till ginger turns brown in colour. Remove with a slotted spoon and drain onto an absorbent kitchen towel. Reserve some ginger pieces for garnish and finely chop the remaining ginger.
Step 4
Reheat oil, add chopped fried ginger, onion and stir-fry briefly. Immediately add cooked rice, light soy sauce, tomato sauce, red chilli paste, and salt to taste.
Step 5
Cook on high heat for a minute, stirring and tossing continuously. Add chopped coriander leaves, vinegar and serve hot, garnished with the reserved fried ginger slices.
Nutrition Info
Calories : 1642 Kcal
Carbohydrates : 237.9 gm
Protein : 23.4 gm
Fat : 66.1 gm
Other : Niacin- 12mg
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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.
