Ingredients

• 1 cup - rice (washed and soaked in salted water for 30 minutes)
• 1 cup - boiled, well mashed potato
• 1 onion, cut in thin strips
• 1 potato, boiled and sliced into fingers
• 1 carrot, cut in thin fingers
• 5-6 French beans, cut in strips 2" long
• 1 tbsp - cabbage, shredded
• 1/2 cup - spinach puree
• 3 green chillies, crushed
• 1 tsp - ginger, grated
• 1/2 cup - curd
• 6 tbsp - butter or ghee
• 1 tsp - coriander, chopped
• salt to taste
• pepper to taste
• 1 pinch soda bicarb
• 1 tbsp - cream

How to Make Layered Casserole

• Add salt, pepper, cream, soda, 1 tbsp butter to mashed potato.
• Mix till smooth.
• Put in an icing bag with large star nozzle.
• Keep aside.
• Boil rice in plenty of water, cook till grain is not hard.
• Drain water in a large colander and spread the rice in a plate to cool.
• Heat 3 tbsp butter in a pan, add ginger, chilli, and stir.
• Add spinach puree, salt, curd and cook till thick.
• Add 1 tsp of flour to thicken if required.
• Cool a bit and pour over rice.
• Mix with fingers till well blended.
• Keep aside.
• Heat remaining butter in a pan.
• Add onion, stir fry till pink.
• Add carrot, potato finger, French beans, stir fry till tender.
• To assemble casserole:
• Grease the casserole, spread rice and press down lightly.
• Spread the stir-fried vegetables over rice.
• Even out to make a uniform layer.
• Pipe out crisscross lines with the mashed potato.
• Bake in a hot oven till potato gets tinges of brown.
• Remove, sprinkle chopped coriander and serve hot.