Crackling Rice Topped With Manchurian Gravy Recipe

Ingredients

• 1 1/2 cups long grain rice (basmati chawal), washed and drained
• salt (namak) to taste
• 2 tbsp oil
• 3 tbsp cornflour
• 2 tsp finely chopped garlic (lehsun)
• 1 tbsp finely chopped green chillies
• 1 tsp finely chopped ginger (adrak)
• chopped spring onions whites
• 1/4 cup onion cubes
• 1/2 cup coloured capsicum cubes
• 1/4 cup diagonally cut baby corn
• 1 1/2 tsp soy sauce
• 1 tbsp red red chilli sauce
• salt (namak) to taste
• salt (namak)

Steps

1. Boil enough of water in a deep non-stick pan, add the rice and salt, mix well and cook on a medium flame for 10 minutes.
2. Drain well, spread the rice on a clean muslin cloth and allow them to dry for 30 minutes.
3. Heat the oil in a deep non-stick kadhai, put little of the dried rice and deep-fry on a medium flame till the rice turns crisp and light brown in colour from all the sides. Drain on an absorbent paper.
4. Cool completely and store in an air-tight container. Keep aside.
5. Combine the cornflour and 2 cups of water in a deep bowl and mix well. Keep aside.
6. Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for 30 seconds.
7. Add the onions and spring onion whites and greens and sauté on a medium flame for 1 minute.
8. Add the capsicum and baby corn and sauté on a medium flame for 2 minutes.
9. Add the cornflour-water mixture, soya sauce, red chilli sauce and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
10. Just before serving, place the crackling rice on a sizzler plate and pour hot manchurian gravy evenly over it.
11. Serve immediately garnished with spring onion whites and greens.