Schezwan Rice is a delicious, spicy, hot and sizzling Indo- Chinese recipe. The color is awesome and taste is yummy! You can serve it as a main course and with veg Manchurian gravy. I like the sight of steaming Schezwan rice, they serve in a huge pot, at restaurants. I also try to do that at home. It is a recipe that satisfies your hunger and your taste buds too! Here is the step by step procedure of the same.
Ingredients
- Long Basmati Rice: 2 cups
- Oil: 1 tablespoon
- Kashmiri chillies: 4 – 5
- Dried Red Chillies: 2
- Garlic cloves, chopped: 2 – 3
- Ginger paste: 1 teaspoon
- French beans, chopped: 4- 5
- Onion, chopped: 1
- Carrot, chopped: 1
- Vinegar: 1 teaspoon
- White pepper powder: ¼ teaspoon
- Salt to taste
Method:
- Soak Kasmiri chillies in water for ½ hour and make a paste of it to make the sauce. You can use Schezwan sauce which is available in market instead of Kashmiri chilly paste.
- Chop all the vegetables and keep aside.
- Wash rice and cook it in water. Drain it. Let it cool.
- Take oil in a pan. Add to it crushed garlic and dried red chillies.
- Then add ginger paste and fry for 5 minutes.
- Add onion, French beans carrots and stir fry for another 5 minutes. Now, add in the add schezwan sauce or the red chilly paste you made earlier.
- Season with salt and vinegar and mix well.
- Add the cooked rice and toss well. Serve hot.