Step-by-Step Guide to Make Perfect Hot Desi Garlic Fried Rice

Hot Desi Garlic Fried Rice.

You can cook Hot Desi Garlic Fried Rice using 17 ingredients and 29 steps. Here is how you achieve it.

Ingredients of Hot Desi Garlic Fried Rice

  1. It’s 2 tbsp of oil.
  2. You need 1 pinch of Hing.
  3. You need 1 tbsp of cumin seeds.
  4. Prepare 2 pieces of green chillies, minced (+/- 1 for spice tolerance).
  5. It’s 1 piece of dry red chilli, broken by hand (+/- 1 for spice tolerance).
  6. It’s 5 cloves of garlic, minced.
  7. You need 1 cup of onions, moon-sliced (sliced and cut in half).
  8. Prepare 1 tbsp of turmeric powder (Haldi).
  9. Prepare 1 tbsp of black pepper powder.
  10. You need 1 tbsp of kitchen king masala (you can find it ready or can make your own with a mix of coriander powder, garam masala and cumin powder 1:1:1).
  11. It’s 1/4 of lemon squeezed.
  12. You need 1/2 cup of chopped cilantro (garnish).
  13. It’s of lemon slices (garnish).
  14. You need of For the rice boiling.
  15. You need 1 cup of Rice.
  16. Prepare 1/2 tsp of turmeric powder.
  17. You need 1/2 tsp of salt.

Hot Desi Garlic Fried Rice instructions

  1. To boil the rice, see steps 3 to 8. Hot Desi Garlic Fried Rice
  2. Main dish, see steps 9 to end. Hot Desi Garlic Fried Rice
    Hot Desi Garlic Fried Rice
    Hot Desi Garlic Fried Rice
  3. Take a vessel with water, bring it to a boil.
  4. Add a pinch of turmeric powder, and salt.
  5. Add 1 tsp olive oil.
  6. Add the rice and cook until it is slightly undercooked, approximately 8-10 minutes should do the trick.
  7. When the rice tastes edible, slightly undercooked, strain the water.
  8. Set the rice aside in a strainer for it to dry.
  9. Cut chillies, garlic cloves and onions like this. Hot Desi Garlic Fried Rice
    Hot Desi Garlic Fried Rice
    Hot Desi Garlic Fried Rice
  10. Take a wok/kadhai, heat oil.
  11. When oil is hot, add hing, followed by cumin seeds, cook for 30 seconds.
  12. Add green chillies.
  13. Break red chillies by hand and add, Cook for about 15-20 seconds.
  14. Add minced garlic and cook until it is slightly off-white in colour.
  15. Add the moon-slit onion and sauté till they turn pink.
  16. Add turmeric powder, black pepper powder and kitchen king powder.
  17. Add little salt (this is for the onions to cook to their full potential) (we will be adding more salt later).
  18. Add very little water to the dish (as little as 30 ml), this will help the spices blend and spread the flavour.
  19. Add the rice we set aside in step number 8.
  20. Lightly mix the spice mix we made and the rice.
  21. Add water, approximately 60 ml this time.
  22. Cover and cook on low flame for approximately 2 minutes.
  23. Adjust the salt at this point.
  24. Add chopped cilantro (coriander) to the dish and mix.
  25. Squeeze 1/4 lemon into the wok and mix.
  26. Cover and cook for more 2 minutes.
  27. Add 1 tbsp vegan butter to the dish and stir.
  28. Turn off the heat and cover for 1 minute.
  29. When you serve, garnish with sliced lemons.
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