Recipe of Quick Rice In Manchurian Gravy

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, rice in manchurian gravy. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Rice In Manchurian Gravy is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Rice In Manchurian Gravy is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook rice in manchurian gravy using 18 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Rice In Manchurian Gravy:

1. Take 1 cup rice
2. Prepare 2 tablespoon oil
3. Make ready 1 finely chopped green chilli
4. Take 5-6 cloves garlic finely chopped
5. Get 1/2 inch ginger grated
6. Take 1 cup chopped spring onion white and green
7. Make ready to taste Salt
8. Take For sauce
9. Take 1 tablespoon corn flour
10. Take 1 tablespoon tomato ketchup
11. Take 2 tablespoon tomato chilli sauce
12. Get 2 teaspoon soy sauce
13. Prepare 1 teaspoon vinegar
14. Take 1 1/2 cups water
15. Prepare to taste Salt
16. Prepare For garnishing
17. Take 1 cup fried noodles
18. Take 2 tablespoon finely chopped spring onions whites and greens

Instructions to make Rice In Manchurian Gravy:

1. For sauce,In a bowl add corn flour, tomato ketchup, hot and sweet sauce soya sauce, vinegar, salt and mix well and now add 1 1/2 cup water and mix well. For boiling rice,heat an pan and add rice and 2 cups water.
2. Heat the oil in a broad non stick pan, add green chilli, garlic, ginger and spring onion and saute on a medium flame.
3. Add the prepared sauce and stir occasionally till sauce becoming slightly thick. It will take almost 2 minutes.
4. Add boiled rice and little salt and mix gently and cook for 2 minutes while stirring occasionally. - Garnish with fried noodles and spring onion.

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