Baked Layered Coconut Rice with Curry
by Tarla Dalal
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Added to 222 cookbooks
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Watch out for that look of bliss on the face of the diners after they try this delectable recipe! You cannot expect anything less, given the mind-blowing mouth-feel and exciting range of flavours that this dish offers you.
Here, we begin with rice cooked in coconut milk, which has a soothing flavour and pleasantly spicy aroma. This is layered with an exciting vegetable curry that is flavoured with tangy tomatoes and a richly-flavoured paste of coconut and spices.
The whole arrangement is covered with aluminium foil and baked in the oven to get a sumptuous Baked Layered Coconut Rice with Curry. Relish this dish hot and fresh, to enjoy a really fabulous mélange of flavours and textures.
- Heat the ghee in a deep non-stick pan, add the cinnamon and cloves and sauté on a medium flame for 30 seconds.
- Add the rice and sauté on a medium flame for 2 minutes.
- Add the coconut milk and 1 cup of water, mix gently and cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside.
- Heat the oil in a broad non-stick pan, add all the remaining ingredients and sauté on a medium flame for 2 minutes.
- Cool and blend in a mixer using ¼ cup of water till smooth. Keep aside.
- Heat the ghee in a deep non-stick pan, add the prepared paste and sauté on a medium flame for 2 minutes.
- Add the mixed vegetables, fresh tomato pulp, fresh cream, sugar, salt and ½ cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.
- In a baking dish, put half the rice and spread it evenly, put all the curry over it and spread it evenly. Finally put the remaining rice and spread it evenly.
- Cover with an aluminium foil and bake in a pre-heated oven at 200°c(400°f) for 15 minutes.
- Serve hot.
Nutrient values per serving
|Vitamin A||317 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.9 mg|
|Vitamin C||12.7 mg|
|Folic Acid||27.7 mcg|
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