Baked Rice With Green Curry

by Tarla Dalal

Accompaniments

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Green masala makes this a tastier rice.

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Preparation Time: 25 minutes.
Cooking Time: 35 minutes.
Serves 6.
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Ingredients

For the rice
1 cup rice (chawal)
1/2 tsp caraway seeds (shahjeera)
2 sticks cinnamon (dalchini)
2 cloves (laung / lavang)
2 tbsp ghee
salt to taste

For the curry
3/4 cup boiled green peas
2 cardamoms (elaichi)
150 gms chopped paneer (cottage cheese)
1/2 cup curds (dahi)
1/2 tsp sugar
2 tbsp ghee
salt to taste

To be ground into a paste (for the curry)
3/4 cup chopped coriander (dhania)
7 green chillies
1 onion
4 cloves of garlic (lehsun)
25 mm. piece ginger (adrak)
1 tbsp fresh mint leaves (phudina)
1 tbsp poppy seeds (khus-khus)
1/2 tbsp lemon juice

For baking
1 tbsp ghee

For decoration
boiled green peas
potato salis

Method

For the rice

Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
Heat the ghee, add the shah-jira, cinnamon and cloves and fry until they begin to crackle.
Add the rice and salt.

For the curry

Heat the ghee, add the paste and cardamoms and fry for 2 minutes. Remove from the heat.
Add the green peas, paneer, curds, sugar and salt and mix well.

How to proceed

Put 1 tablepsoon of ghee at the bottom of a large baking bowl. Makes layers by spreading 1/3 of the rice, then spreading 1/2 of the curry, next spreading a further 1/3 of the rice and finally spreading remaining curry and rice.
Cover and bake in a hot oven at 230 degree C (450 degree F) for 20 minutes.

How to serve