Thursday, March 28, 2024
ADVT 
Food

Clay Pot Rice

By Chef Sanjeev Kapoor, 22 Nov, 2016
    Prep time: 11-15 minutes
    Cook time: 26-30 minutes
    Serves: 4
     
    Nutrition chart 
     
    Calories: 1948 gm
    Carbohydrates: 355.4 gm
    Protein: 50.6 gm
    Fat: 39.3 gm 
     
    Ingredients
     
    2 cup cooked rice
    2 thin long eggplants
    1 star anise
    6-8 dry mushrooms
    Salt to taste
    2 tbsps cornflour mixed with 4 tbsps water
    2 tbsps oil
    1 medium onion
    100 gm tofu (bean curd)
    1 tbsp chopped ginger
    5-6 garlic cloves, chopped
    5-6 button mushrooms, quartered
    2 tsps soy sauce
    2 tsps Hoisin sauce
    1 tsps white pepper powder
     
    Preparation
     
    Put the rice in a clay pot.
     
    Halve the eggplants lengthwise and then into thick slices. 
     
    Put water, eggplants, star anise, dry mushrooms and salt in a deep non stick pan and cook.
     
    Heat oil in a non-stick wok. Cut bean curd into small cubes and add to the wok. Cut onion into thick pieces; add onion, ginger and garlic to the wok and sauté for two to three minutes.  
     
    Add button mushrooms to the wok and toss. Add soya sauce and Hoisin sauce and mix. Add white pepper powder and mix.
     
    Add the eggplant mixture to the mixture in the wok. Add cornflour mixture and let it thicken. Add vinegar and mix again.
     
    Pour this mixture over the rice in the clay pot. Preheat oven to 200° C. Cover and place the clay pot in the preheated oven and bake for 15-20 minutes. Serve hot.

    MORE Food ARTICLES

    Brown Rice Biryani with Chutney Chicken

    Prep time: 51-60 minutes Cook time: 31-40 minutes Serves: 4   Nutrition char...

    Almond Crusted Prawns with Wasabi Mayo

    Almond Crusted Prawns with Wasabi Mayo

    Prep time: 11-15 minutes Cook time: 16-20 minutes Serves: 4   Nutrition char...

    Apple Barley Pumpkin Seeds Salad

    Prep time: 26-30 minutes Cook time: 31-40 minutes Serves: 4   Nutrition char...

    Roasted Sweet Potato, Pumpkin & Lentil Soup

    Roasted Sweet Potato, Pumpkin & Lentil Soup

    This soup is really tasty and lends itself to creativity with the flavourings

    Purple Sprouting Broccoli with Garlic, Chilli & Pomegranate

    Really easy to prepare, this dish is a welcome accompaniment to any meal

    Healthy Recipes from Chef Cyrus Todiwala

    From ‘chef of genius’ to ‘creator of the classiest curries in the City’ and in 2014 ‘BBC Food Personality of the Year’ this Mumbai-born Parsee chef has been called all manner of good things, but the Chef Patron of Cafe Spice NamasteMr Todiwalaʹs KitchenAssado, and The Park Café in Victoria Park East still has his feet very much on the ground...running.

    PrevNext