Preparation
Time : 15 minutes
Cooking Time : 40 minutes.
Ingredients :
For the rice :
1 cup uncooked rice
1 cup cooked corn
2 sticks dalchini
2 laung
1 capsicum, chopped
1 boiled carrot, chopped
2 tbsp ghee salt to taste
For the curry :
1 teacup fresh curds
2tbsp fresh cream
1/2 tsp sugar
2tbsps ghee salt to taste
For the paste (for the curry):
1 onion, chopped · 2 tbsp grated
coconut
5 cloves garlic
2 tsp dhaniya seeds
1 tsp jeera seeds
2 sticks dalchini
2 laung
2 elaichi
1 piece ginger
2 tsp khuskhus seeds
6 red chillies
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Method:
For the rice
Boil the rice. Each grain of the cooked
rice should be separate. Drain and
cool.
Heat the ghee and fry the dalchini
and laung for 1/2 minute.
Add the rice, corn, capsicum, carrot
and salt and cook for 1 minute.
For the curry :
Heat the ghee and fry the paste for
3 to 4 minutes. Add the curds, cream,
sugar, salt and 1/2 teacup of water
and cook for
a few seconds.
How to proceed
On a large sheet of Aluminium foil,
spread alternate layers of rice and
curry so that there are 3 layers of
rice with 2 layers of curry in-between
Make a packet of the foil and bake
in a hot oven at 230 degree C (450
degree F) for 20 minutes.
Unwrap and serve hot.
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