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Burnt Garlic and Ancho Chilli Rice

Course: Main Course


  • 2 cups medium-grained white rice; washed and soaked
  • 7 large garlic cloves sliced finely
  • ½ ancho chili broken into small pieces or sliced
  • Salt to season
  • 3 tbsp vegetable oil
  • Roasted garlic flakes to garnish


  • Cook the rice in salted boiling water till just done, drain and keep aside.
  • In a wok, heat the oil and add the garlic. Saute on low heat to release the flavours; the browning should be slow so that all the flavour from the garlic is imparted. (on high heat, the garlic browns quickly without imparting much flavour).
  • When the garlic is half done, add the ancho chilies and sauté on low heat till the garlic has browned well.
  • Then add the cooked rice and mix thoroughly to combine. Season with salt if necessary.
  • Garnish with roasted garlic flakes.
  • Serve hot.