Ingredients:
2 cups basmati (long grain rice), washed, soaked 15 minutes in plenty of water.
2 carrots finely grated
1 onion thinly slivered
4 green chillies
1/2 cup fresh mint leaves, finely chopped
1 tbsp. ginger, grated
1 tsp. garlic, crushed
1 tbsp. coconut, finely grated
1 tsp. lemon juice
1/2 cup paneer, grated
1/2 cup cheese, grated
salt to taste
pepper to taste
2 tbsp. milk
2 tbsp. ghee or oil
Method:
- Put plenty of water to boil.
- Add enough salt, rice, cook till done, but each grain is separate, not mushy.
- Drain in colander, cool spread out in a large plate.
- To assemble, take a square or other transparent flatbottomed, casserole dish.
- Grind coconut, mint, two chillies, half ginger and garlic, to a paste.
- Heat half oil in a heavy pan, add ground paste, stir.
- Add onions, stir fry till they are transparent.
- Cool a little, add one third of rice, salt, half lemon juice, mix well.
- Empty mixture into casserole, gently pressing down evenly with a spatula.
- Clean pan, add half of remaining rice.
- Mix in paneer, cheese, salt and pepper to taste.
- Empty over green layer, spread and even out level with spatula.
- Clean and heat pan, add remaining oil, allow to heat.
- Add carrot, remaining whole chillies slit, ginger, garlic, stir till tender.
- Add salt to taste, lemon juice.
- Mix in remaining rice, mix gently.
- Empty over white layer, spread and even out level with a spatula.
- Place both whole chillies, decoratively in centre.
- Sprinkle milk all over casserole.
- Bake in a preheated oven at 200oC for 10-12 minutes.
- Serve piping hot with a wonderful curry or raitha.
Making time: 45 minutes
Makes: 6-7 servings
Shelflife: 1 day.
To refrigerate, cover unbaked casserole with cling film, freeze. Thaw to room temperature naturally, Then bake as for recipe.
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