Recipe from Rangoonwala
Ingredients:
- Rice boiled 1 cup
- Fine chopped onions 3 tbsp (1 medium onion)
- Oil 1 tbsp
- Fine chopped green chillies 1 tbsp
- Salt 1/2 tsp
- Paprika powder 1/2 tsp
- Crushed chillies (Kuti laal mirch) 1/2 tsp
- Chilli garlic sauce ketchup 3 tbsp
- Water 3-6 tbsp (to prevent sauce from burning)
- Red kidney beans (lobia) boiled 1/2 can (1/2 cup)
- Chilli sauce 1 tbsp
- Black pepper powder 1/2 tsp
- Tomatoes fine chopped 3 tbsp
- Capsicum fine chopped 3 tbsp
- Yellow bell pepper fine chopped 3 tbsp
- Tomato ketchup 1 tbsp
- Corns (optional) 1/2 cup
- Lemon juice 1 tbsp
- Green chillies 1 tsp
- Cilantro or corriander fine chopped 1 tbsp heaped
Method:
Boil 1 cup of rice with salt (a pinch). Drain the water and keep rice aside.
Take a pot and add oil to it. Add onions and green chillies. Cook until onion becomes translucent (light pink). Saute but don't make it soggy. Add salt, paprika powder, crushed chillies, Chilli garlic sauce. Cook and add 2-3 tbsp of water to prevent the sauce from burning. Add red kidney beans, add more water (2-3 tbsp) if needed. Add chilli sauce, black pepper powder.
Add tomatoes, capsicum and bell pepper. Cook until all is mixed well.
Add ketchup and remove from heat. Now add boiled rice. Add green chillies (1 tsp) and lemon as per your taste. Add chopped coriander.
Mix it all well.
Serve with salsa and grilled Mexican chicken.
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