Baked Rice with Green Curry

Baked Rice with Green Curry

Preparation Time: 25 mins

Cooking Time: 10 mins
Makes 4 servingsIngredients

To Be Ground Into A Smooth Paste For The Curry (using Little Water)3/4 cup roughly chopped coriander (dhania)
1 tbsp chopped mint leaves (phudina)
5 green chillies , roughly chopped
4 garlic (lehsun) cloves
1 tbsp poppy seeds (khus-khus)
25 ginger (adrak)
1/2 cup roughly chopped onions
1/2 tbsp lemon juice
salt to taste

For The Curry1/2 cup chopped paneer (cottage cheese)
1/2 cup boiled green peas
2 tbsp ghee
2 cardamoms
1/4 cup whisked fresh curds (dahi)
1/2 tsp sugar
salt to taste

For The Rice2 1/4 cups cooked long grained rice (basmati)
1 1/2 tbsp ghee
3/4 tsp caraway seeds (shahjeera)
50 cinnamon (dalchini)
2 cloves (laung / lavang)
salt to taste

Other Ingredients2 tsp ghee for greasing
2 tsp milk

For The Garnish1/4 cup boiled green peas
2 tbsp potato salli

Method 

For the curry

1. Heat the ghee in a broad non-stick pan, add the cardamom and prepared paste and sauté on a medium flame for 1 to 2 minutes.
2. Add the curds and sugar, mix well and cook on a medium flame for 1 minute.
3. Add the green peas and paneer, mix well and cook on a medium flame for 1 minute. Keep aside.

For the rice

1. Heat the ghee in a broad non-stick pan, add the caraway seeds, cinnamon and cloves and sauté on a medium flame for a few seconds.
2. Add the rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
3. Divide the rice into 2 equal portions and keep aside.

How to proceed

1. Grease a deep microwave-safe bowl using ghee, put 1 portion of the prepared rice in it and spread it evenly using the back of the spoon.
2. Put the prepared curry over it and spread it evenly using the back of a spoon.
3. Put the 2nd portion of rice over it and spread it evenly using the back of a spoon.
4. Pour the milk over it, cover with a microwave-safe lid on high for 3 to 4 minutes.
5. Just before serving, turn upside down on a big serving plate.
6. Serve immediately garnished with green peas and potato salli.