Baked Coconut Rice with Curry


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Coconut milk gives all the taste.

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Preparation Time: 
Cooking Time: 
Serves 6 to 8.
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Ingredients



For the rice
1 1/2 cups uncooked rice (chawal)
1 large coconut
2 sticks cinnamon (dalchini)
2 cloves (laung / lavang)
2 tbsp ghee
salt to taste

For the paste
1/2 coconut , grated
1 tbsp coriander (dhania) seeds
1 1/2 tsp cumin seeds (jeera)
3 sticks cinnamon (dalchini)
3 cloves (laung / lavang)
3 peppercorns
10 to 12 whole dry kashmiri red chillies
1 tbsp poppy seeds (khus-khus)
1 tsp oil

For the curry
2 1/4 cups boiled mixed vegetables
2 large tomatoes
1 tbsp fresh cream
1/2 tsp sugar
3 tbsp ghee
salt to taste

For decoration
fried cashewnuts (kaju)

Method

    For the rice

    1. Grate the coconut, add 3 1/2 teacups of water and allow to stand for a while. Blend in a liquidiser and strain.
    2. Heat the ghee, add the cinnamons and cloves and fry for a little while.
    3. Add the rice, coconut milk and salt.
    4. Cover and cook until the rice is tender.

    For the paste

    1. Heat the oil and fry the remaining ingredients for 1 1/2 minutes.
    2. Grind into a paste with the help of water.

    For the curry

    1. Put the tomatoes in hot water for 10 minutes. Grate into a pulp.
    2. Heat the ghee and fry the paste for 1 minute.
    3. Add the vegetables (french beans, cauliflower, green peas), grated tomatoes and 1/2 teacup of water and boil for 3 to 4 minutes.
    4. Add the cream, sugar and salt.

    How to serve

    1. In a large baking tray, spread the curry and cover with the rice. Top with the fried cahsewnuts and cover the tray with aluminium foil. Bake in a hot oven at 225 degree C (450 degree F) for 25 minutes.
    2. Serve hot.
    RECIPE SOURCE : Saatvik KhanaBuy this cookbook
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     on 28 Dec 10 11:02 PM


    Its a lovely flavorsome rice with coconut as the hero of the dish! its a good change from the regular pulaos and jeera rice!