How to make Clay Pot Rice -
Eggplants cooked in a clay pot, mixed with cooked rice and flavoured with star anise.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Cooked rice (पके हुए चावल), Eggplants/ brinjals (बैंगन)
Cuisine : Chinese
Course : Rice
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For more recipes related to Clay Pot Rice checkout Thai Fried Rice with Pineapple, Til Aur Kadi Patta Rice, Tawa Pulao, Achari Chholay Pulao . You can also find more Rice recipes like Mopillah Biryani Lentil and Bulgur Pilaf Creamy Mushroom Risotto-SK Khazana MBPS pulao
Clay Pot Rice Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Clay Pot Rice Recipe
Cooked rice 2 cups
Eggplants/ brinjals 2 long
Star anise 1
Mushrooms dry 6-8
Salt to taste
Cornflour/ corn starch mixed with 4 tbsps water 2 tablespoons
Oil 2 tablespoons
Onion 1 medium
Tofu 100 grams
Ginger chopped 1 tablespoon
Garlic chopped 5-6 cloves
Button mushrooms quartered 5-6
Soy sauce 2 teaspoons
Hoisin sauce 2 teaspoons
White pepper powder 1 teaspoon
Method
Step 1
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.
Step 2
Heat oil in a non stick wok. Cut onion into thick pieces. Cut bean curd into small cubes.
Step 3
Add onion, ginger and garlic to the wok and sauté for 2-3 minutes. Preheat oven to 200°C. Add button mushrooms to the wok and toss. Add soya sauce and hoisin sauce and mix.
Step 4
Add white pepper powder and mix. Remove star anise from eggplant mixture. Add ¼ cup water. Remove mushrooms and chop them.
Step 5
Add the eggplant mixture to the mixture in the wok. Add cornflour mixture and let it thicken. Add vinegar and mix again. Add chopped mushroom and mix.
Step 6
Pour this mixture over the rice in the clay pot. Cover and place it in the preheated oven and bake for 15-20 minutes.
Step 7
Serve hot.
Nutrition Info
Calories : 1948 Kcal
Carbohydrates : 355.4 gm
Protein : 50.6 gm
Fat : 39.3 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
