Ginger Rice

Simple variation of fried rice.

Recipe by Vedika Hemnani of Melbourne, AU

An Indo-Chinese style rice that goes with chinese side dishes as well as Indian Side Dishes

Ingredients vegetarian 4 servings

    • 2 cups Rice (any long grained rice lie pulav rice, basmati, jeera  etc)
    • 1/2 cup grated ginger
    • 3 green chillies (chopped fine)
    • 2 tsp cumin seeds(jeera)
    • Tumeric powder (small pinch)
    • 5-6 cups of water
    • 2 tbsp oil
    • salt to taste


    1. Wash the rice and bring to boil in water with salt.
    2. When the rice is almost cooked, drain out the water.
    3. In a pot, heat the oil and cumin seeds till they splutter.Add the chopped green chilies and  Tumeric powder.
    4. Add  the rice and mix well to get an even light yellow colour. To avoid breaking the rice at this stage, use a fork to mix the rice in.
    5. Using a  lime-squeezer or your hand, squeeze the juice of the grated ginger over the rice. Mix lightly.
    6. Add the squeezed ginger mass to the rice in the centre and cover the pot and let the rice cook on low flame for about 7-10 mins.
    7. While serving, remove the squeezed ginger and then serve hot.

    Serving Suggestions: 

    Serve with Black pepper chicken, Yogurt, Korma etc.


    Monideepa Chowdhary

    Could you pls tell me what kind of oil should be used for cooking.


    Thanx for the wonderful recepie... but to add a change this can also be cooked with with