Friday, October 23, 2009

Vegetable Rice (Chinese)


Rice: 1 kg (keep dipped in water)
Carrots: 4
Cabbage: 1
Capsicum: 4
Potatoes: 4
(finely chop all these vegetables)

Chicken: ¼ kg
(Boil in pan with one glass of water and make boneless)

Green Chilies, Ginger, Garlic (paste)
Chinese salt: 1 tbsp
Tomatoes: 4
Common salt: 2 tbsp
Red Chilies: ½ tbsp (powder)
Spices (Biryani Masala for locals): 1 packet (small)
White Zeera: 1 tbsp
Onions: 3
Oil: ¼ kg


Take a pan. Finely chop onion and fry in oil until golden brown. Then add Chinese salt, common salt, chilies and zeera and mix well while heating on stove.
When the mixture looks well cooked, add all the vegetables and the boiled chicken.
Cook until vegetables are soft (cooked)
Then add spices (biryani masala) and put the pan on slow-heat. During this, add some amount of lemon juice or vinegar.
Take a second pan (open pan). Boil the rice with 2 tbsp salt in the usual procedure.
Now take out the rice, and in the same pan make 2-3 layers such that one layer is of rice and the other layer is of the spices (from the first pan)
Add food colour on top (yellow or orange) and put the pan with lid tightly in place, on very slow heat for 10 minutes


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