How much I miss those days when the ‘maachiwala’ used to show-up at my doorstep with fresh bombil, back home in ‘aamchi Mumbai’. Well I had to console myself with some alternative, so when I visited Mumbai along with me came a few packs of dried Bombay duck 😉 This is a recipe which I innovated with my dried Bombay ducks so feel free to try it!
- 10-12 pieces of dried masala Bombay duck
- 1 ½ cup rice
- 2 onions sliced
- 2 tomatoes chopped fine
- 1 tbsp ginger-garlic paste
- 2 green chillies
- ½ tsp red chilli powder
- ¼ tsp turmeric powder
- 1 tsp vegetable stock powder (diluted in little hot water)
- 1 tbsp of tomato sauce
- ½ tsp of red chilli sauce (optional)
- Salt if required as stock powder has salt
- Fresh parsley for garnish
- Wash and cook rice. Keep aside when done. Ensure that the rice is not over cooked.
- In a thick bottomed pan, heat oil and put in the onions and green chillies. Sauté till the onions turn pinkish brown then add ginger-garlic paste and fry well.
- Tip in the tomatoes; add spice powders, stock powder and salt (only if not using stock powder). Fry well till the oil separates.
- Add the Bombay duck pieces, red chilli sauce, and tomato sauce. Toss well.
- When the sauce which is the base for the fried rice is all ready, tip in the cooked rice one spoonful at a time. While doing this keep tossing the rice gently in the masala so that the rice is well coated. Do this till the entire quantity of cooked rice is well mixed with the masala.
- Take off from flame and serve hot.
- Garnish with coriander leaves or fresh parsley!
Preparation Time: 35-40 minutes