June 01, 2015


Basmati rice   - 250 gms
Prawns - 100 gms (cleaned and roughly chopped)
Pork - 115 gms (roughly chopped)
Shelled peas - 115 gms
Green stalks of spring onions - 4 (roughly chopped)
Eggs - 2 (lightly beaten)
Capsicum - 1/2
Rum - 1/4 tsp
Salt - 2 tsp
Ve- Tsin or gourmet powder - 1/2 tsp
White pepper powder - 1/2 tsp
Ghee or salad oil - 115 gms


  • Fry the rice for 5 minutes in one dessert spoonful of melted ghee.
  • Add sufficient water and cook till done.  Remove from fire, invert into a colander and allow it to cool.
  • The rice should be quite dry and each grain should be separate from the others.
  • Heat 1 tbsp of fat, add 1/4 tsp of salt and the peas and fry for about 5 minutes. Keep them aside.
  • Wash and dry the pan, add 1 tbsp fat and 1/4 tsp salt. When hot,add pork and fry for 7-9 minutes.Keep it separate.
  • Wash and dry the pan, add 1 tbsp fat and 1/4 tsp of salt and fry the shrimps for 5 minutes. When done, add rum, keep the shrimps aside.
  • Wash, dry the pan, add 1 dessert spoonful fat and 1/4 tsp sat and fry the lightly beaten eggs.
  • Clean, dry the pan and fry the spring onions for about 2 minutes in the same way. Remove the onions.
  • Heat 2 tbsp of fat, add 1 tsp of salt and the rice. Fry until the rice is slightly brown.
  • Add the finely cut capsicum, all the fried ingredients, the Ve- Tsin and white pepper and stir with a fork for 5 minutes.
  • Add sat if necessary.
  • Serve immediately in hot china dish.
  • Do not cover as condensation of steam makes the rice soggy.

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