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Brown Rice Clay Pot

A twist to the simple brown rice recipe that will add spice and zestiness.
Chef Ranveer Brar's Brown Rice Clay Pot recipe
Cuisine

- Indian

Serves

- 4

Cooking Time

-25-30 Min

Difficulty

- Medium

Preparation Time

- 15 Min

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INGREDIENTS

  • FOR Rice
  • 3 to 4 crushed garlic cloves
  • 6 to 7 sliced mushrooms
  • 1 tbsp crushed ginger
  • 2 to 3 sliced spring onion whites
  • 1 tbsp oil
  • 1 tsp red chilli flakes
  • ¼ tsp cumin powder
  • 1 tsp dark soy sauce
  • Water as required
  • 1 cup soaked brown rice
  • FOR Sauce
  • ½ cup chopped pineapple
  • 1 yellow bell pepper diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 tbsp chopped ginger
  • 2 tsp oil
  • Crushed black pepper
  • 1 tbsp tomato ketchup
  • 1 tbsp White vinegar
  • 1 tsp dark soy sauce
  • ¼ cup chopped spring onion greens
  • ¼ cup bean sprouts
  • ¼ cup soya nuggets soaked
  • Water
  • FOR Salad
  • 1 chopped tomato
  • ¼ cup bean sprouts
  • Few chopped coriander leaves
  • Olive oil

HOW TO PREPARE BROWN RICE CLAY POT

  1. 1

    Heat oil in a pan. Add crushed ginger garlic, mushrooms, chilli flakes, cumin powder, dark soy sauce, water, soaked brown rice, and spring onion whites. Mix well. Transfer the brown rice mixture to a clay pot. Place the clay pot in an oven and bake for 10 to 15 min. For the soya nugget sauce, heat oil in a pan. Add chopped ginger pineapple, and red, yellow, and green bell peppers. Mix well. Season with black pepper powder, tomato ketchup, white vinegar, and dark soy sauce. Add spring onion greens bean sprouts, soaked soya nuggets, water, and chopped coriander leaves. Mix well and cook till the sauce thickens. Top the baked brown rice with the soya nugget sauce. For salad, combine chopped tomato, pineapple, bean sprouts, salt, chopped coriander leaves, and olive oil. Mix well. Serve brown rice with salad.
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