Aug 12, 2009


Ingredients: FOR RICE
1 ½ cups uncooked rice
150 gms Paneer or Cottage cheese
1cup boiled peas or frozen peas
¾ tsp ShahJira
2 finely chopped green chilies’
2tbsp Ghee or clarified butter
Salt to Taste
4 cloves of Garlic
2tsp khus khus
6 dry red chillies
2tsp Coriander Seeds
½ tsp cumin seeds
3tbsp grated coconut
4 Cardomoms
Little Ginger
Paste 2:
1 Onion
½ Coconut
½ tsp Sugar
2tbsp ghee or clarified butter
Salt to taste

Rice: Each Grain of Rice should be separate after boiling. Cool the rice well. Cut the Paneer pieces in cubes and fry in ghee with shahjira, Green chilies’ and green peas and add salt at the end. Keep it aside.

Paste 2: Chop Onion Finely and grated coconut and add 1 ½ teacups of water and leave it for a while. Blend it a mixie well and strain the coconut water separate.
Heat Ghee in another pan and fry the onions well and add the Paste 1 and fry for a while. Later add the Paste 2 and little coconut water and fry well till the onion smell goes away. Later add the sugar, salt and cook for 10 mins
How to Proceed :
Spread a piece of foil paper in a square baking dish. Put alternate layers of rice and curry, starting with rice first.3 layers of rice and 2 layers of curry.

Cover with another foil sheet and Bake in the oven for 20 mins at 350. Garnish with Fried Cashews and Serve Hot.

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