How to make Burnt Ginger Rice - Don’t get misled by the word burnt – the taste of this preparation is absolutely divine.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Ginger (अदरक)

Cuisine : Chinese

Course : Rice

Burnt Ginger Rice Recipe Card

Burnt Ginger Rice

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Burnt Ginger Rice Recipe

  • Rice 11/2 cups

  • Ginger 4 1 inch piece

  • Onion 1 small

  • Fresh coriander leaves sprigs 2-3

  • Oil 4 tablespoons

  • Light soy sauce 1 tablespoon

  • Tomato sauce ½ tablespoon

  • Red chilli paste ½ tablespoon

  • Salt to taste

  • Vinegar 1 tablespoon


Step 1

Cook in four cups of boiling water until just cooked. Remove, drain well and cool.

Step 2

Peel, wash and finely chop onion. Peel, wash and thinly slice ginger. Clean, wash and chop coriander leaves.

Step 3

Heat oil in a wok, add sliced ginger and stir-fry for two to three minutes or till ginger turns brown in colour. Remove with a slotted spoon and drain onto an absorbent kitchen towel. Reserve some ginger pieces for garnish and finely chop the remaining ginger.

Step 4

Reheat oil, add chopped fried ginger, onion and stir-fry briefly. Immediately add cooked rice, light soy sauce, tomato sauce, red chilli paste, and salt to taste.

Step 5

Cook on high heat for a minute, stirring and tossing continuously. Add chopped coriander leaves, vinegar and serve hot, garnished with the reserved fried ginger slices.