Sigdi Smoked Rice | How to make Sigdi Smoked Rice

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By Salma 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 a delicious dish which is liked by people of all age groups. Sigdi Smoked Rice by Salma Godil has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 2 people. You can find Sigdi Smoked Rice at many restaurants and you can also prepare this at home. This authentic and mouthwatering Sigdi Smoked Rice takes 10 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Sigdi Smoked Rice is a good option for you. The flavour of Sigdi Smoked Rice is tempting and you will enjoy each bite of this. Try this Sigdi Smoked Rice on weekends and impress your family and friends. You can comment and rate the Sigdi Smoked Rice recipe on the page below.

  • 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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