Baked Rice With Green Curry by Tarla Dalal

Tarla.Dalal's picture

Jan. 02, 2014

Subtly-spiced rice interspersed with a coriander and mint flavored curry carrying cubes of paneer surely, the baked rice with green curry will prove to be a fantastic treat for your taste buds! An aesthetic sprinkling of green peas and potato slices around the rice adds to the good looks.

Ingredients

For paste
Roughly chopped coriander 3/4 Cup (12 tbs) (dhania)
Chopped mint leaves 1 Tablespoon (pudina)
Chopped green chilies 5
Garlic cloves 4 (lehsun)
Poppy seeds 1 Tablespoon (khus
Ginger 1 Inch (adrak)
Roughly chopped onions 1/2 Cup (8 tbs)
Lemon juice 1/2 Tablespoon
Salt To Taste
Water 4 Tablespoon
For the curry
Chopped paneer 1/2 Cup (8 tbs) (cottage cheese)
Boiled green peas 1/2 Cup (8 tbs)
Clarified butter 2 Tablespoon
Cardamom 2
Fresh yogurt 1/4 Cup (4 tbs) (curd/dahi)
Sugar 1/2 Teaspoon
For the rice
Cooked long grain rice 2 1/4 Cup (36 tbs) (basmati)
Clarified butter 1 1/2 Tablespoon
Caraway seeds 3/4 Teaspoon
Cinnamon stick 2
Cloves 2 Small
Other ingredients
Clarified butter 2 Teaspoon (ghee(For greasing))
Milk 2 Teaspoon
For the garnish
Boiled green peas 1/4 Cup (4 tbs)
Potato sticks 2 Tablespoon (potato salis

Directions

GETTING READY

FOR THE PASTE

1. Combine together all the paste ingredients in the mixer and blend to form a smooth paste.

FOR THE CURRY

2. In a broad non-stick pan, add ghee, and when hot add cardamom and prepared paste. Sauté for a minute or two, and add curds and sugar. Mix properly and cook for a minute, before adding green peas and paneer. Cook for a minute, and turn off heat.

FOR THE RICE

3. In a broad non-stick pan, add ghee, and when hot add caraway seeds, cinnamon and cloves and sauté for a few seconds, before adding rice and salt. Mix properly and cook for a minute or two, while stirring continuously. Divide the rice into two equal parts. Keep aside.

MAKING

4. Take a deep microwave-safe bowl and grease it with ghee. Now spread a portion of prepared rice in it and put the curry over the rice, followed by spreading the 2nd part of rice.

5. Pour over the milk and cover the bowl with microwave-safe lid. Microwave on high for 3 - 4 minutes.

6. Turn the baked rice upside down on a large serving plate.

SERVING

7. Serve immediately garnished with potato salices and green peas.

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 356Calories from Fat 164

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 9 g45%

Trans Fat 0 g

Cholesterol

Sodium 284 mg11.83%

Total Carbohydrates 39 g13%

Dietary Fiber 6 g24%

Sugars 6 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet