Fried rice is one dish where you can never go wrong. Here is a recipe which is half way between pulao and fried rice (of the Chinese kind).
Ingredients
Kaima or Basmati rice – two and a half cups
Clove - 1
Cardamom - 3-4
Cinnamon – 1inch piece
Celery stalks - 2
Cooking oil - 2 tbsp
Sesame oil - 2 tsp
Onions - 1 cup, finely chopped
Garlic - 4-5 cloves, finely chopped
Garlic paste – half tsp
Green chilli - 1 large, slit
Spring onion – Quarter cup, finely chopped
Celery – Quarter cup, finely chopped
Soya Sauce - 1 tbsp
Freshly ground black pepper - 1 tsp
Method
(Using Kaima may be best for this recipe)
To prepare the rice, fill a vessel half with water. Add one clove, cardamom pods, cinnamon stick and celery stalks. Bring this to a boil. Wash, sort and drain the rice. Tip in the rice.
When the rice is three-fourths cooked, drain. Now, wash the rice with ice-cold water. In a heavy-bottomed wok, warm the cooking oil and one tsp sesame oil.
Sauté the garlic, green chilli and garlic paste. Add onions and sauté them until golden brown.
Tip in the chopped celery, spring onion. Add the freshly ground pepper and salt. Sauté for a minute. Add soya sauce and stir well. Tip in the drained rice. Adjust the seasoning. Finally, add warmed sesame oil (1 tsp).
When the hot mixture releases a fragrance, remove from heat.
Serve with raita or fresh salad, chilli sauce and pappadams.
Chilli sauce
Ingredients -
Green chilli - 1-2 large, chopped finely
Salt - To taste
Soya sauce - 1 tsp
Vinegar – half 2 tsp, or to taste
Hot water – half cup
Method:
In a bowl, tip in the green chillies. Sprinkle salt. Add soya sauce, vinegar. Stir in warm water. Serve with the fried rice.
