Baked Rice with Corn Curry
by Tarla Dalal
Added to 120 cookbooks
This recipe has been viewed 19099 times
A novel rice and curry combination which is neither too spicy not too rich.
- Boil the rice. Each grain of the cooked rice should be separate.
- Heat the ghee in a vessel and fry the onion for a little time. Add the cinnamon and cloves and fry again for a few seconds.
- Add the cooked rice and salt.
- Burn the onion on the gas with the skin on until it becomes black. Remove the skin.
- Heat 1 teaspoon of oil in a vessel, fry the coconut for 1 minute and remove.
- Add 2 teaspoons of oil and fry the remaining ingredients (except the garlic) for 1 minute.
- Grind all the ingredients into a paste.
- Boil the corncobs in a pressure cooker until the corn is tender.
- Take out the corn from the corbs using a sharp knife.
- Cut the tomatoes into big pieces, add 1/2 teacup of water and cook. When cooked, take out a thick soup by putting through a sieve.
- In a vessel, put the paste, corn, tomato soup, cream, sugar, salt and 1/2 teacup of water.
- Cook for a few minutes.
- Grease a baking dish, spread the curry and cover with the rice. Cover the top of the dish with an aluminium foil.
- Bake in a hot oven at 450°F for 15 to 20 minutes.
- Serve hot.
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