Crackling Rice Topped with Manchurian Gravy
by Tarla Dalal
This dish delights your senses with the crunch of deep-fried rice and the spiciness of the Manchurian gravy. Deep-frying rice to make it crackling crisp needs a bit of tact, but if you follow the simple instructions meticulously you will get it right on the first try itself.
You can prepare this in advance and keep it ready. Then go on to making the Manchurian. With colourful, juicy and crisp veggies, and the exhilarating flavour of soy and red chilli sauces, this gravy is a really thrilling ride for your taste buds!
Arrange the Crackling Rice topped with Manchurian Gravy on the sizzler plate just before serving. Serve along with other Chinese delicacies like Chinese Samosa and Schezuan Noodles .
Crackling Rice Topped with Manchurian Gravy recipe - How to make Crackling Rice Topped with Manchurian Gravy
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Crackling Rice
1 1/2 cups long grained rice (basmati) , washed and drained
salt to taste
For The Manchurian Gravy
2 tbsp oil
3 tbsp cornflour
2 tsp finely chopped garlic (lehsun)
1 tbsp finely chopped green chillies
1 tsp finely chopped ginger (adrak)
1/4 cup finely chopped spring onions whites and greens
1/4 cup onion cubes
1/2 cup coloured capsicum cubes
1/4 cup diagonally cut baby corn
1 1/2 tsp soy sauce
1 tbsp red chilli sauce
salt to taste
For The Garnish
2 tbsp finely chopped spring onions whites and greens
For the crackling rice
- For the crackling rice
- Boil enough of water in a deep non-stick pan, add the rice and salt, mix well and cook on a medium flame for 10 minutes.
- Drain well, spread the rice on a clean muslin cloth and allow them to dry for 30 minutes.
- Heat the oil in a deep non-stick kadhai, put little of the dried rice and deep-fry on a medium flame till the rice turns crisp and light brown in colour from all the sides. Drain on an absorbent paper.
- Cool completely and store in an air-tight container. Keep aside.
For the manchurian gravy
- For the manchurian gravy
- Combine the cornflour and 2 cups of water in a deep bowl and mix well. Keep aside.
- Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for 30 seconds.
- Add the onions and spring onion whites and greens and sauté on a medium flame for 1 minute.
- Add the capsicum and baby corn and sauté on a medium flame for 2 minutes.
- Add the cornflour-water mixture, soya sauce, red chilli sauce and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
How to proceed
- How to proceed
- Just before serving, place the crackling rice on a sizzler plate and pour hot manchurian gravy evenly over it.
- Serve immediately garnished with spring onion whites and greens.
| Energy | 352 cal |
| Protein | 6.3 g |
| Carbohydrates | 63.6 g |
| Fiber | 4.5 g |
| Fat | 8.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 152.6 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 2.4 mg |
| Vitamin C | 26.3 mg |
| Folic Acid | 35.1 mcg |
| Calcium | 31.7 mg |
| Iron | 1.6 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 138.9 mg |
| Potassium | 75.8 mg |
| Zinc | 1.2 mg |
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This recipe is so unusual with rice that is so crunchy and when topped with this manchurian gravy it taste just fab. Loved and relished every bite of it.