Burmese Rice, Baked Egg Custard & Prawn Chutney by Sara Riaz
Dec 28, 2013
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Burmese Rice Ingredients:
Undercut beef: 1/2 kg Tomato: 1 pao Onion: 2 Ginger: 1 tsp Garlic: 1 tsp Salt: 1 tsp Red chili powder: 1 tsp Turmeric: 1/2 tsp Coriander: 1 tsp All spice powder: 1 tsp Cumin: 1 tsp For Rice: Rice: 3 pao Whole Spices: 1 tbsp Cumin: 1 tsp Turmeric: 1/2 tsp Red chili powder: 1 tsp Ginger: 1 tsp Garlic: 1 tsp Kari patta: 15-20 For serving: Coriander leaves: 1 bunch Mint: 1 bunch Fried onions: 1/2 cup Fried garlic: 1/4 cup Sesame seeds: 2 tbsp Bhuni moong phali: 1/2 cup Bhunnay channay: 1/2 cup Green chilies: 4-5 Spring onions: 2 Round Red chili: 10 Crushed red pepper: 1 tsp Imli ka juice: 1 cup Boiled spaghetti: 1 cup Potatoes: 2 Method: Blend onions and tomatoes together. In a pan heat oil and add onions, tomatoes, ginger, garlic, turmeric, coriander, cumin and mix well. Now add beef and cook well and when done then mix well and take it out. Dip rice in water for half an hour. Heat oil and add Whole spices, cumin and kari patta and give bighaar. Now add ginger, garlic, salt, red chili, turmeric, water and mix well. Now add rice and leave it to cook. In the serving dish put rice and cooked beef. On top sprinkle coriander leaves, mint, garlic, fried onions, bhunnay channay ka powder, sesame seeds powder and moong phalli powder. Then add crushed whole red chilies. Add in green chilies, spring onions and boiled spaghatties with imli ka juice. Peel off potatoes, boil and add turmeric and kalonji. Put boiled potatoes, cabbage and carrots on rice and serve. Baked Egg Custard Ingredients: Milk: 1 liter Eggs: 6 Caster Sugar: 1 cup Mustard powder: 3 tbsp Vanilla Essence: 1 tbsp Strawberry Jelly: 1 packet Fruit cocktail: 1 tin Butter: 2 tbsp Method: Blend Eggs, butter, milk, custard powder, sugar and vanilla essence. In the serving dish add this mixture, bake and cool it. Add jelly in 1 cup water and set. On top of the baked pudding add jelly cubes, fruit cocktail and serve. Prawn Chutney Ingredients: Dried prawns: 1 pao Spring onions: 1/2 cup Crushed red pepper: 1 tbsp Salt: 1 tsp Cumin powder: 1 tsp Lemon extract: 2 tbsp Method:
Fry prawns in 2 tbsp oil and mix it in the chopper. Add in Fried onions, crushed red pepper, salt, cumin and lemon extract and chop well. Chutney is ready.
Recipe of Burmese Rice, Baked Egg Custard & Prawn Chutney by Sara Riaz in Zauq Zindagi on Ary Zauq