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Rice and Curry Sizzler

by Tarla Dalal

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Added to 352 cookbooks
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A meal by itself.

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Preparation Time: 10 min.
Cooking Time: 15 min.
Serves 1.
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Ingredients

For the rice
1 1/2 cups Steamed Rice
2 pinches of saffron (kesar) strands
2 small sticks cinnamon (dalchini)
2 cloves (laung / lavang)
2 tbsp ghee
salt to taste

For the curry
Mutter Dhingri , or a curry of your choice

Method

Warm the saffron in a small vessel, add 2 teaspoons of water and rub until the saffron dissolves.
Heat the ghee on a tava and fry the cinnamon and cloves for a few seconds. Add the rice, saffron water and salt and mix well.

How to sizzle

Heat a sizzling cast iron plate or tava until red hot. Keep the rice and curry warm in separate vessels.
When you want to serve, put a large leaf of lettuce or cabbage on the red hot cast iron plate so that the food will not stick. Then, spread the rice on the sizzling plate first.
Make a well in the centre and put the curry into it. Mix 1 tablespoon of oil and 1 tablespoon of water and spread over the rice to get the sizzling effect.
Serve with papad, sweet mango pickle and tomato-onion kachumber (salad).

RECIPE SOURCE : Tava Cooking