How to make Lotus Leaf Rice -
Rice mixed with onions, garlic, fresh red chillies, wrapped in lotus leaf and steamed in a bamboo steamer.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Cooked Rice (पके हुए चावल), Lotus Stems
Cuisine : Fusion
Course : Rice
For more recipes related to Lotus Leaf 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 Suran Ki Khichdi Creamy Red Rice Risotto Tak-A-Tak Tomato Pulao Jain Sichuan Fried Rice
Lotus Leaf 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 : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Lotus Leaf Rice Recipe
Cooked Rice 3 cups
Lotus Stems 4
Spring onions 2
Oil 2 tablespoons
Garlic chopped 1 teaspoon
Fresh red chilli 1
Button mushrooms 4
Water chestnuts 4-5
Vegetable stock 1
Frozen green peas 2 tablespoons
Cornstarch mixed in 2 tbsps water 2 teaspoons
Salt to taste
Method
Step 1
Diagonally slice spring onions. Heat oil in a non-stick pan, add spring onions and garlic and saute.
Step 2
Heat 3 cups water in a deep non-stick pan.
Step 3
Chop fresh red chilli finely and add to the first pan. Slice button mushrooms and add. Slice water chestnuts and add. Add ½ cup vegetable stock and cook.
Step 4
Add green peas and mix.
Step 5
Trim the stems of the lotus leaves.
Step 6
Add cooked rice, ½ cup vegetable stock and 2 tbsp cornstarch water and mix well. Add salt and mix. Switch off heat.
Step 7
Place some rice mixture in the centre of each lotus leaf and fold the leaf from all four sides to make a parcel.
Step 8
Keep a bamboo steamer kin the deep pan with boiling water. Place the parcels, folded side downwards, and cover the steamer. Cover the pan also and steam for 5 minutes.
Step 9
You can serve it in the steamer itself. Or take the parcel out and place on a serving dish folded side facing downwards. Cut the leaf in a cross from the centre and open out the 4 triangles. Serve immediately.
Nutrition Info
Calories : 1156 Kcal
Carbohydrates : 193.8 gm
Protein : 20.9 gm
Fat : 32 gm
Other : Niacin-4.3mg
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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.
