Burmese Rice #6

“There is no use trying, said Alice; one can’t believe impossible things. I dare say you haven’t had much practice, said the Queen. When I was your age, I always did it for half an hour a day. Why, sometimes I’ve believed as many as six impossible things before breakfast”- Lewis Caroll

Yes, I am getting well versed with the art of believing in impossible things. I might not be a great cook or a baker but hey, that does not stop me from doing something I love. In fact cooking is like doing experiments in the lab, they are not that different really! This is a very delicious recipe modified from here. I am not sure if it really is a Burmese dish but it does not matter, does it?! 


1 1/2 cups rice
1 sliced green pepper
1 1/2 cups boiled mixed vegetables (carrots, beans and green peas)
1 onion sliced
2 tsp white vinegar
1 tsp sugar
1 stick cinnamon
4 cloves
Tomato ketchup
Chilli garlic sauce
Oil for cooking
Salt and pepper to taste

To grind,
1 inch ginger
4 green chillies
3 cloves
1 small cinnamon stick
2 tsp cumin
1/2 tsp red chilli powder


Grind the ingredients listed above to a paste and add vinegar to the paste (mine was not a paste since my blender is terrible at these things, I used a mortar-pestle instead).
Marinate the sliced green peppers in the paste for about 30 min.
Heat oil in a pan and once hot, add the sugar. Once sugar melts, add cinnamon and cloves.
Saute the rice for a minute or two and transfer to a microwave-safe bowl. Add enough water and salt to taste. Cook the rice. Once cooked, mix in tomato ketchup (I did not add too much of this) and chilli-garlic sauce (how much ever you like, I made mine spicy). Keep aside

Heat up more oil in the pan and saute onions until it turns golden brown.
Add all the veggies including the green peppers, more tomato ketchup and chilli-garlic sauce. (I salted and peppered mine at different stages)
Stir fry for about 5 minutes or so.

Preheat oven to 450F.
Grease a square baking dish with cooking spray. Add alternate layers of rice and veggies. 
Place the dish in the oven and cook for about 20 minutes.


I thought it was going to come out dry but it turned out to be a flavourful rice dish that was not dry at all. Although next time I would add a teaspoon more of vinegar and marinate for a little longer because I did not really feel the vinegary green peppers.

5 thoughts on “Burmese Rice #6

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