Burmese Rice

by Tarla Dalal

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A different rice with vinegar and capsicums.

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Preparation Time: 20 mins.
Cooking Time: 40 mins.
Serves 6 to 8.
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Ingredients

1 cup rice (chawal)
1 large capsicum, sliced
3/4 cup mixed boiled vegetables
2 onions, sliced
2 tsp vinegar
2 1/2 tsp sugar
12 mm (1/2") piece cinnamon (dalchini)
2 cloves (laung / lavang)
6 tbsp tomato ketchup
2 tsp chilli sauce
6 tbsp oil
salt to taste

To be ground into a paste
25 mm (1") piece ginger (adrak)
3 to 4 green chillies
3/4 tsp chilli powder
1 tsp cumin seeds (jeera)
2 cloves (laung / lavang)
1 stick cinnamon (dalchini)

Method

Add the vinegar to the paste and mix well. Add the capsicum and allow to marinate in the paste for 1/2 hour.
Heat 2 tablespoons of oil in a vessel. When hot, add the sugar.
When the sugar melts, add the cinnamon and cloves and fry for a few seconds.
Add the uncooked rice, salt and just enough water to cook the rice.
When the rice is cooked, spread on a big plate.
Add 2 tablespoons of tomato ketchup, 1/2 teaspoon of chilli sauce, and salt to the rice. Mix well.
Heat the remaining oil in a vessel and fry the onions until golden in colour.
Add the capsicum, boiled vegetables, the remaining toamato ketchup and chilli sauce and salt.
Cook on a slow flame for 5 minutes.
On a greased baking dish, spread the rice and the vegetable in alternate layers so that there are 3 to 4 layers of each.
Cover and bake in a hot oven at 450°F for 20 minutes.
Unmould on a plate and serve hot.