Sigdi Smoked Rice | How to make Sigdi Smoked Rice

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BySalma Godil
Created on 20th Jan 2016
  • Sigdi Smoked Rice, How to make Sigdi Smoked Rice
Sigdi Smoked Riceby Salma Godil
  • Sigdi Smoked Rice | How to make Sigdi Smoked Rice (19 likes)

  • 0 reviews
    Rate It!
  • By Salma Godil
    Created on 20th Jan 2016

About Sigdi Smoked Rice

Nutritive rice loaded with veggies. The uniqueness comes when smoke is added to it in the end. That aroma keeps you drooling around the dish.

Sigdi Smoked Rice is an aromatic, flavorful and delicious dish which is very much popular in Fusion. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Sigdi Smoked Rice is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Sigdi Smoked Rice at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 10 minute for the preparation and 20 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Sigdi Smoked Rice by Salma Godil in step by step with pictures so you can easily learn how to cook the perfect Sigdi Smoked Rice at your home without any difficulties. Sigdi Smoked Rice is one of the representative dishes of Fusion which you can serve in any special occasions.

  • Prep Time10mins
  • Cook Time20mins
  • Serves2People
Sigdi Smoked Rice

Ingredients to make Sigdi Smoked Rice

  • Basmati rice - 1 cup
  • Capsicum - 1/2 (chopped)
  • Cabbage - 1 cup (chopped)
  • Spring onion greens - 1/2 cup
  • Chicken reshas - 1 cup (optional)
  • Oil - 2 tsp
  • Ginger garlic paste - 1/2 tsp
  • green chilies - 2
  • Red chilies dried - 2-3
  • Soya sauce - 1 tsp
  • Vinegar - 1 tsp
  • Tomato sauce - 1 1/2 tsp
  • Ajinomoto - 1/2 tsp
  • Salt - as needed
  • Tandoori masala - 2 tsp
  • Coal - 1 piece

How to make Sigdi Smoked Rice

  1. Boil the rice until 3/4th done. Strain and keep aside.
  2. Grind green chilies and red chilies together in a mixer.
  3. Heat oil, add ginger garlic paste and crushed chilies and cook until a nice aroma comes.
  4. Then put in the chicken reshas, cabbage and capsicum and cook them until soft.
  5. Now add all sauces, vinegar, ajinomoto, salt, tandoori masala and stir for 2 minutes.
  6. Add the boiled rice to this and cook covered until the rice is fully done.
  7. Give a dam of coal and serve hot garnished with spring onion greens.
My Tip: To make the vegetarian version, just skip the chicken reshas. This rice is a little spicy, so serving raita along could balance the spice level.

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