RICE AND CURRY SIZZLER

A meal by itself.

Cooking Time : 15 min.
Preparation Time : 10 min.

Serves 1.
For the rice
2 teacups cooked rice
2 pinches saffron
2 small sticks cinnamon
2 cloves
2 tablespoons ghee
salt to taste

For the curry
mutter dhingri, or a curry of your choice

Method
1.Warm the saffron in a small vessel, add 2 teaspoons of water and rub until the saffron dissolves.
2.Heat the ghee on a tava and fry the cinnamon and cloves for a few seconds. Add the rice, saffron water and salt and mix well.

How to sizzle
1.Heat a sizzling cast iron plate or tava until red hot. Keep the rice and curry warm in separate vessels.
2.When you want to serve, put a large leaf of lettuce or cabbage on the red hot cast iron plate so that the food will not stick. Then, spread the rice on the sizzling plate first.
3.Make a well in the centre and put the curry into it. Mix 1 tablespoon of oil and 1 tablespoon of water and spread over the rice to get the sizzling effect.
4.Serve with papad, sweet mango pickle and tomato-onion kachumber (salad).