BURNT GARLIC RICE

Burnt garlic rice is a popular Indo-Chinese fried rice dish known for its strong garlic aroma and smoky flavor. It is prepared by frying finely chopped garlic in hot oil until it turns deep golden brown and slightly crisp, which gives the dish its signature “burnt garlic” taste. Cooked rice is then tossed on high heat with the crisp garlic, peppers, spring onions/cilantro, and sometimes vegetables or meat.

Burnt garlic rice has a savoury, slightly smoky and garlicky flavour with each grain of rice coated in aromatic oil and crunchy garlic bits. It is commonly served in Indo-Chinese restaurants and pairs well with dishes like gobi manchurian, chicken manchurian or any other Indo-chinese starter.

ABOUT THE RECIPE:

I’ve used freshly made long grain basmati rice for this recipe. Any kind of freshly prepared rice or left over rice can also be used. Garlic and rice are the main ingredients for this recipe. Adding vegetables and meat is completely optional. I usually prefer the original smoky garlic flavour, and don’t add any vegetables or meat to the recipe.

INGREDIENTS FOR BURNT GARLIC RICE:

• BASMATI RICE – 1 CUP
• GARLIC (FINELY CHOPPED) – 1/4 CUP
• PEPPER POWDER – 1 TSP
• SALT – AS REQUIRED
• OIL – 3 TBSP

HOW TO MAKE BURNT GARLIC RICE:

• Wash and soak the basmati rice for about 30 minutes.

• After 30 minutes, cook the basmati rice along with salt and a tablespoon of oil. You can either use a pot, rice cooker or instant pot. The rice has to be long and flaky, and not soft and mushy.

• Once the rice is ready, heat a wok/kadai, and add 2 tbsp of oil to it.

• On high flame, once the oil is heated, add the finely chopped garlic to it.

• Fry it until it turns golden brown in color.

• Once it turns golden brown in color, add the cooked basmati rice to it.

• Mix everything really well. Since, I’ve cooked the rice along with the salt, it is not necessary to add anymore salt to the recipe.

• Add 1 teaspoon of pepper powder to it and mix everything well. This entire process has to be done on high flame, and takes a maximum of just 2 minutes.

• Finally garnish it with fresh coriander leaves or spring onions, and turn off the flame.

YUMMY AND DELICIOUS BURNT GARLIC RICE IS READY.

SERVE IT HOT WITH YOUR FAVOURITE INDO-CHINESE SIDE DISH.

I HAD BURNT GARLIC RICE WITH SPICY BUTTER GARLIC CHICKEN.

VARIATIONS:

• Regular white rice and jasmine rice can also be used for this recipe.
• Freshly cooked rice or left over cooked rice can also be used.
• Vegetables like carrot, french beans, capsicum, cabbage and sweet corn can be added to this recipe.
• Meat, paneer or tofu can also be added for the protein.

PRO TIPS:

• Garlic has to be fried until golden brown.
• The rice has to be flaky and not mushy. Adding mushy rice rice will spoil the taste of the recipe. Add a tablespoon of oil, while cooking the rice. This gives a flaky non-stick rice.
• This recipe has to be made completely on high flame. The cooking process takes a maximum of just 2 minutes on high flame.
• 1/2 tsp of soy sauce can also be added to this recipe. It gives a light sour taste to the recipe, eliminating the strong garlic flavour of the recipe. If you prefer the original garlic flavour, do not add soy sauce to it.
• Either cilantro(coriander) or spring onions can be used as garnishing. I generally prefer coriander leaves for this recipe. The coriander leaves along with the burnt garlic gives the most aromatic flavour to this recipe.

BURNT GARLIC RICE

Recipe by foodpassion1513Course: Indo-chinese, Rice dish, vegan, Vegetarian

Servings

4

servings

Prep time

5

minutes

Cooking time

30

minutes

Calories

200

kcal

Burnt garlic rice is a popular Indo-Chinese fried rice dish known for its strong garlic aroma and smoky flavor. It is prepared by frying finely chopped garlic in hot oil until it turns deep golden brown and slightly crisp, which gives the dish its signature “burnt garlic” taste. Cooked rice is then tossed on high heat with the crisp garlic, peppers, spring onions/cilantro, and sometimes vegetables or meat.
Burnt garlic rice has a savoury, slightly smoky and garlicky flavour with each grain of rice coated in aromatic oil and crunchy garlic bits. It is commonly served in Indo-Chinese restaurants and pairs well with dishes like gobi manchurian, chicken manchurian or any other Indo-chinese starter.

Ingredients

• BASMATI RICE – 1 CUP

• GARLIC (FINELY CHOPPED) – 1/4 CUP

• PEPPER POWDER – 1 TSP

• SALT – AS REQUIRED

• OIL – 3 TBSP

Directions

• Wash and soak the basmati rice for about 30 minutes.
• After 30 minutes, cook the basmati rice along with salt and a tablespoon of oil. You can either use a pot, rice cooker or instant pot. The rice has to be long and flaky, and not soft and mushy.
• Once the rice is ready, heat a wok/kadai, and add 2 tbsp of oil to it.
• On high flame, once the oil is heated, add the finely chopped garlic to it.
• Fry it until it turns golden brown in color.
• Once it turns golden brown in color, add the cooked basmati rice to it.
• Mix everything really well. Since, I’ve cooked the rice along with the salt, it is not necessary to add anymore salt to the recipe.
• Add 1 teaspoon of pepper powder to it and mix everything well. This entire process has to be done on high flame, and takes a maximum of just 2 minutes.
• Finally garnish it with fresh coriander leaves or spring onions, and turn off the flame.
• YUMMY AND DELICIOUS BURNT GARLIC RICE IS READY.

Notes

• VARIATIONS:
  Regular white rice and jasmine rice can also be used for this recipe.
  Freshly cooked rice or left over cooked rice can also be used.
  Vegetables like carrot, french beans, capsicum, cabbage and sweet corn can be added to this recipe.
  Meat, paneer or tofu can also be added for the protein.
  
• PRO TIPS:
  Garlic has to be fried until golden brown.
  The rice has to be flaky and not mushy. Adding mushy rice rice will spoil the taste of the recipe. Add a tablespoon of oil, while cooking the rice. This gives a flaky non-stick rice.
  This recipe has to be made completely on high flame. The cooking process takes a maximum of just 2 minutes on high flame.
  1/2 tsp of soy sauce can also be added to this recipe. It gives a light sour taste to the recipe, eliminating the strong garlic flavour of the recipe. If you prefer the original garlic flavour, do not add soy sauce to it.
  Either cilantro(coriander) or spring onions can be used as garnishing. I generally prefer coriander leaves for this recipe. The coriander leaves along with the burnt garlic gives the most aromatic flavour to this recipe.