Green Pea and Paneer Rice with Coconut Curry


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Perfectly cooked basmati rice, dotted with vibrant green peas and soft paneer cubes, is layered with a succulent curry of onions in coconut milk, and baked quickly in the Microwave to enhance and fuse the flavours of the curry with the rice.

The aroma of the curry, brought about by a rich paste of spices with coconut and khus- khus, is so deep and enticing it stirs awake the food-lover in you!

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Preparation Time:    Cooking Time:     Makes 4 servings
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For The Green Pea and Paneer Rice
3/4 cup boiled green peas
1/2 cup paneer (cottage cheese) cubes
3 cups cooked long grained rice (basmati)
2 tbsp ghee
1 tsp caraway seeds (shahjeera)
1 tsp finely chopped green chillies
salt to taste

For The Coconut Curry
1 cup coconut milk (nariyal ka doodh)
1 tbsp ghee
1/2 cup finely chopped onions
1/2 tsp sugar

To Be Blend Into A Paste (using 1 Tbsp Of Water)
4 garlic (lehsun) cloves
4 whole dry kashmiri red chillies , broken into pieces
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
2 tsp poppy seeds (khus-khus)
3 tbsp grated fresh coconut
4 cardamom (elaichi)
1/2 tsp roughly chopped ginger (adrak)

Other Ingredients
ghee for greasing

For the green pea and paneer rice

  1. Heat the ghee in a broad non-stick pan, add the caraway seeds and sauté on a medium flame for a few seconds.
  2. Add the rice, green peas, paneer, green chillies and salt, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside.

For the coconut curry

  1. Heat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
  2. Add the prepared paste and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  3. Add the coconut milk, sugar and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside.

How to proceed

  1. Divide the rice into 2 equal portions.
  2. Grease a microwave safe dish with ghee and spread 1 portion of the rice evenly using the back of a spoon.
  3. Pour the coconut curry over it and spread it evenly.
  4. Finally put all the remaining rice over it, spread it evenly and microwave on high for 3 minutes.
  5. Turn the dish upside down on a big serving plate.
  6. Serve immediately.

RECIPE SOURCE : Indian CookingBuy this cookbook

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