How to make Burnt Ginger Rice -

Don’t get misled by the word burnt – the taste of this preparation is absolutely divine.

Sanjeev Kapoor

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

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


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.

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MasterChef Sanjeev Kapoor

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 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.