Baked Rice with Green Curry by Tarla Dalal

Subtly-spiced rice interspersed with a coriander and mint flavoured 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.

Baked Rice with Green Curry by Tarla Dalal

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Ingredients

  • To Be Ground Into A Smooth Paste For The Curry (using Little Water)

  • ¾

    cup roughly chopped coriander (dhania)

  • 1

    tbsp chopped mint leaves (phudina)

  • 5

    green chillies , roughly chopped

  • 4

    garlic (lehsun) cloves

  • 1

    tbsp poppy seeds (khus-khus)

  • 25

    ginger (adrak)

  • ½

    cup roughly chopped onions

  • ½

    tbsp lemon juice

  • salt to taste

  • For The Curry

  • ½

    cup chopped paneer (cottage cheese)

  • ½

    cup boiled green peas

  • 2

    tbsp ghee

  • 2

    cardamoms

  • ¼

    cup whisked fresh curds (dahi)

  • ½

    tsp sugar

  • salt to taste

  • For The Rice

  • cups cooked long grained rice (basmati)

  • tbsp ghee

  • ¾

    tsp caraway seeds (shahjeera)

  • 50

    cinnamon (dalchini)

  • 2

    cloves (laung / lavang)

  • salt to taste

  • Other Ingredients

  • 2

    tsp ghee for greasing

  • 2

    tsp milk

  • For The Garnish

  • ¼

    cup boiled green peas

  • 2

    tbsp potato salli

Directions

Method For the curry Heat the ghee in a broad non-stick pan, add the cardamom and prepared paste and sauté on a medium flame for 1 to 2 minutes. Add the curds and sugar, mix well and cook on a medium flame for 1 minute. Add the green peas and paneer, mix well and cook on a medium flame for 1 minute. Keep aside. For the rice Heat the ghee in a broad non-stick pan, add the caraway seeds, cinnamon and cloves and sauté on a medium flame for a few seconds. Add the rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Divide the rice into 2 equal portions and keep aside. How to proceed Grease a deep microwave-safe bowl using ghee, put 1 portion of the prepared rice in it and spread it evenly using the back of the spoon. Put the prepared curry over it and spread it evenly using the back of a spoon. Put the 2nd portion of rice over it and spread it evenly using the back of a spoon. Pour the milk over it, cover with a microwave-safe lid on high for 3 to 4 minutes. Just before serving, turn upside down on a big serving plate. Serve immediately garnished with green peas and potato salli.


Nutrition

Facebook Conversations