Home Recipes Burnt Garlic Rice
Burnt Garlic Rice
Street 5 min

Burnt Garlic Rice

Discover the aromatic charm of Burnt Garlic Rice complemented by a savoury gravy.
Important: Remember to remove the oxygen absorber before you begin.

style="padding-bottom: 100.0%;" > Burnt Garlic Rice

Ingredients

Burnt Garlic Rice : 45g/205g *

Rice (80.46%), Canola oil (9.2%), Garlic (8.05%), Salt (2.3%)

Hakka gravy : 15g/70g *

Canola oil (20.59%), Onion (11.03%), Greenchilli sauce (8.82%), Tomato ketchup (8.82%), Ginger (5.88%), Redchilli sauce (5.88%), Cornflour (5.88%), Cabbage (5.15%), Sugar (5%), Capsicum (3.68%), Spring onion (3.24%), Garlic (2.94%), Salr (2.94%), Coriander (2.94%), Soya sauce(2.21%), Greenchilli, Aromat powder (1.47%), Apple cider (1.47%), Blackpepper (0.29%), Kashmiri Redchilli (0.29%)

Note : Weights mentioned are net weights for the article. Dry / rehydrated respectively *

Stovetop Instructions

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In separate pots, bring 55 ml of water to a boil for Hakka Gravy and 160 ml for Burnt Garlic Rice

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Remove oxygen absorber from the pack and Empty the contents of each pack into the respective pots and stir well. Cook on low flame for 3 minutes, ensuring both the rice and gravy heat through.

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Turn off the heat, cover with a lid, and let both pots rest for 5 minutes.

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Serve Hot & enjoy!

Microwave Instructions

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Empty the Hakka Gravy and Burnt Garlic Rice packs into separate microwave-safe bowls, remove the oxygen absorber

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Add 55 ml of water to the Hakka Gravy and 160 ml to the Burnt Garlic Rice. Stir each bowl thoroughly.

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Microwave at 800 Watts for 3 minutes. Cover the bowls and let it sit for a few minutes

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Serve Hot & enjoy!