Baked coconut rice

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |

Coconut milk gives all the taste.

Cooking Time : 30 minutes.
Preparation Time : 20 minutes.

Serves 6 to 8.

For the rice
2 teacups uncooked rice
1 large coconut
2 sticks cinnamon
2 cloves
2 tablespoons ghee
salt to taste
For the paste
1/2 grated coconut
1 tablespoon coriander seeds
1 1/2 teaspoons cumin seeds
3 sticks cinnamon
3 cloves
3 peppercorns
10 to 12 Kashmiri chillies
1 tablespoon khus-khus
1 teaspoon oil
For the curry
3 teacups mixed boiled vegetables
2 large tomatoes
1 tablespoon fresh cream
1/2 teaspoon sugar
3 tablespoons ghee
salt to taste
For decoration
fried cashewnuts
For the rice
1. Grate the coconut, add 3 1/2 teacups of water and allow to stand for a while. Blend in a liquidiser and strain.
2. Heat the ghee, add the cinnamons and cloves and fry for a little while.
3. Add the rice, coconut milk and salt.
4. Cover and cook until the rice is tender.
For the paste
1. Heat the oil and fry the remaining ingredients for 1 1/2 minutes.
2. Grind into a paste with the help of water.
For the curry
1. Put the tomatoes in hot water for 10 minutes. Grate into a pulp.
2. Heat the ghee and fry the paste for 1 minute.
3. Add the vegetables (french beans, cauliflower, green peas), grated tomatoes and 1/2 teacup of water and boil for 3 to 4 minutes.
4. Add the cream, sugar and salt.
How to serve
1. In a large baking tray, spread the curry and cover with the rice. Top with the fried cahsewnuts and cover the tray with aluminium foil. Bake in a hot oven at 225 degree C (450 degree F) for 25 minutes.
2. Serve hot.

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