Burmese Spice Rice

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

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Asian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 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.

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