French casserole

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

The delicate flavour of buttered rice goes very well with spinach and tomato sauce.

Cooking Time : 25 min.
Preparation Time : 20 min.

Serves 6.

For the buttered rice
4 teacups cooked rice (each grain to be separate)
2 tablespoons milk
1 tablespoon butter
salt to taste
For the spinach
3 teacups chopped spinach
1 onion, chopped
1 green chilli, chopped
1 tablespoon butter
salt to taste
For the tomato gravy
3 large tomatoes, chopped
1 onion, chopped
1/2 teaspoon chilli powder
2 pinches oregano
1 tablespoon fresh cream
2 teaspoons sugar
salt to taste
For the baking
4 tablespoons grated cheese
For the buttered rice
1. Heat the butter and add the rice, milk and salt. Keep the rice warm.
For the spinach
1. Heat the butter and fry the onion for 1/2 minute. Add the spinach, green chilli and salt and cook for 1 minute. Drain.
For the tomato gravy
1. Cook the tomatoes and onion in hot water until soft. Blend in a liquidiser.
2. Add the chilli powder, oregano, sugar and salt and boil for a few minutes.
3. Add the cream.
How to proceed
1. Spread the rice in a greased baking dish.
2. Next, spread the spinach and then spread the tomato gravy.
3. Cover with the cheese and bake in a hot oven at 230 degree C (450 degree F) for 20 minutes.
4. Serve hot.
If you do not like the taste of spinach, use mixed boiled vegetables instead.

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