Burmese Spice Rice

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Asian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more One Pot Meal Recipes. You may also want to try undefined, undefined, undefined, undefined, undefined, undefined, undefined

Rate This Recipe


  • 2 cups rice (washed and soaked in salted water for 15 minutes)
  • 1 bay leaf
  • 2 cloves
  • 1-inch stick cinnamon
  • 1tbsp butter or ghee
  • 1 carrot, chopped
  • 10 French beans, chopped
  • 1/2 cup fresh green peas
  • 1/4 cup fresh cauliflower, broken into florets
  • 2 onions, thinly sliced
  • 1 capsicum, sliced thinly
  • 1/2 cup tomato puree
  • 2 tbsp tomato ketchup
  • 1 tsp white vinegar
  • 1 tsp chilli sauce
  • salt to taste
  • 4 tbsp oil
  • Grind to paste:
  • 2 green chillies
  • 1/2-inch stick cinnamon, broken
  • 2 cloves
  • 4-5 peppercorns
  • 1-inch piece ginger, chopped
  • 1 tsp cumin seeds
  • 1 tsp red chilli powder
  • 1/2 tsp salt

How to Make Burmese Spice Rice

  • Boil carrots, French beans, peas and cauliflower. Drain and reserve the liquid. Keep both aside till required.
  • Heat one tsp oil in a pan and add the sliced capsicum. Stir fry for a few seconds and take off the fire.
  • Cool a little and add ground paste, vinegar. Mix well, empty and keep aside.
  • Add 2 tbsp oil to pan and heat it.
  • Add sugar, stir to melt.
  • Add cloves, cinnamon, bay leaf.
  • Add drained rice, tomato puree.
  • Add approximately 4 cups water (including stock from boiled vegetables).
  • Add salt, stir gently, simmer and cook till each rice grain is separate but cooked.
  • Drain out any excess liquid in a colander.
  • Spread onto a large plate and cool a little.
  • Add half the ketchup, chilli sauce and salt if required.
  • Gently mix with your hands or spatula to blend flavours.
  • Heat remaining oil, add onions and stir fry till golden.
  • Add ground paste mixture, remaining sauces, salt and boiled vegetables. Stir and cook till thick.
  • Grease ring and mould well with ghee or oil.
  • Spread half the rice at the base of the ring mould.
  • Spread vegetable mixture over the rice, pressing down gently.
  • Spread remaining rice and press gently.
  • Cover ring with foil and bake in preheated oven at 200 degree C for 25 minutes.
  • Unmould onto serving tray, serve hot and serve hot, with curd or a dip, or even a stew.