New Update
/sanjeev-kapoor/media/post_banners/cd73ac4765553e9ef4a0e4e7c99d1e360b3c4ce07b759a7560f34c7a7c3da157.jpg)
Main Ingredients | Babycorn, Rice |
Cuisine | Fusion |
Course | Rice |
Prep Time | 31-40 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Citrusy Babycorn Rice
- 6-8 Babycorn cut diagonally
- 1 1/2 cups Rice soaked
- to taste Salt
- 3 tablespoons Cornflour/ corn starch
- 2 cups Orange juice
- 3 cups Vegetable stock
- 1 Orange
- 1 Star anise
- 4 tablespoons Oil
- 1 inch piece Ginger sliced
- 2 tablespoons Sugar
- 1/4 teaspoon Cinnamon powder
Method
- Take babycorns in a bowl.
- Add salt, one tablespoon cornflour and two tablespoons orange juice and mix.
- Heat three tablespoons oil in a pan.
- Add the babycorns and cook on low heat. Heat another pan.
- Add rice and vegetable stock and cook on medium heat.
- Take an orange and slice a thin sheet from its peel. Further chop it fine.
- Peel the orange and separate the segments.
- Peel the segments and remove the seeds.
- Add salt and star anise to the rice and continue to cook.
- Heat the remaining oil in another pan, add ginger and sauté till lightly browned.
- Add orange peel and the remaining orange juice and mix.
- Add sugar, salt and cinnamon powder and mix.
- Mix the remaining cornflour in quarter cup of water and add to the sauce and cook till it thickens.
- Once the rice is cooked strain it.
- Add orange segments to the sauce and mix.
- To serve put the rice in a bowl, top it with the babycorns and pour the sauce over.
Advertisment