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Burmese Rice, Baked Egg Custard & Prawn Chutney by Sara Riaz

umeranis
Dec 28, 2013
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Burmese Rice

Ingredients:

For curry:
  • 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:

  1. Blend onions and tomatoes together.
  2. In a pan heat oil and add onions, tomatoes, ginger, garlic, turmeric, coriander, cumin and mix well.
  3. Now add beef and cook well and when done then mix well and take it out.
  4. Dip rice in water for half an hour.
  5. Heat oil and add Whole spices, cumin and kari patta and give bighaar.
  6. Now add ginger, garlic, salt, red chili, turmeric, water and mix well.
  7. Now add rice and leave it to cook.
  8. In the serving dish put rice and cooked beef.
  9. On top sprinkle coriander leaves, mint, garlic, fried onions, bhunnay channay ka powder, sesame seeds powder and moong phalli powder.
  10. Then add crushed whole red chilies.
  11. Add in green chilies, spring onions and boiled spaghatties with imli ka juice.
  12. Peel off potatoes, boil and add turmeric and kalonji.
  13. 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:

  1. Blend Eggs, butter, milk, custard powder, sugar and vanilla essence.
  2. In the serving dish add this mixture, bake and cool it.
  3. Add jelly in 1 cup water and set.
  4. 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:

  1. Fry prawns in 2 tbsp oil and mix it in the chopper.
  2. Add in Fried onions, crushed red pepper, salt, cumin and lemon extract and chop well.
  3. Chutney is ready.

Recipe of Burmese Rice, Baked Egg Custard & Prawn Chutney by Sara Riaz in Zauq Zindagi on Ary Zauq

Tags: Burmese Rice
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Zauq ZindagiOils and FatsSara RiazARY Zauq
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