Baked Layered Coconut Rice with Curry

by Tarla Dalal

add to my cookbook add to shopping list

4/5 stars 100% LIKED IT 4 REVIEWS ALL GOOD

Added to 249 cookbooks This recipe has been viewed 90841 times

Watch out for that look of bliss on the face of the diners after they try this delectable recipe! You cannot expect anything less, given the mind-blowing mouth-feel and exciting range of flavours that this dish offers you.

Here, we begin with rice cooked in coconut milk, which has a soothing flavour and pleasantly spicy aroma. This is layered with an exciting vegetable curry that is flavoured with tangy tomatoes and a richly-flavoured paste of coconut and spices.

The whole arrangement is covered with aluminium foil and baked in the oven to get a sumptuous Baked Layered Coconut Rice with Curry. Relish this dish hot and fresh, to enjoy a really fabulous mélange of flavours and textures.

Add your private note

Baked Layered Coconut Rice with Curry recipe - How to make Baked Layered Coconut Rice with Curry

Tags

Preparation Time: 15 mins Cooking Time: 20 mins Baking Time: 20 minutes Baking Temperature: 200°C (400°F) Total Time: 55 mins 4Makes 4 servings
Show me for servings

Ingredients

For The Coconut Rice
1 1/2 cups coconut milk (nariyal ka doodh)
1 1/2 cups uncooked rice (chawal) , washed and drained
2 tbsp ghee
2 sticks cinnamon (dalchini)
2 cloves (laung / lavang)
salt to taste

For The Paste
1/2 cup grated coconut
1 tbsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
2 sticks cinnamon (dalchini)
2 cloves (laung / lavang)
2 whole black peppercorns (kalimirch)
3 whole dry kashmiri red chillies , broken into pieces
1 tbsp poppy seeds (khus-khus)
2 tsp oil

For The Curry
2 tbsp ghee
1 1/2 cups chopped and boiled mixed vegetables ( french beans , carrot and green peas)
3/4 cup fresh tomato pulp
1 tbsp fresh cream
1/2 tsp sugar
salt to taste

Method

For the coconut rice

Heat the ghee in a deep non-stick pan, add the cinnamon and cloves and sauté on a medium flame for 30 seconds.
Add the rice and sauté on a medium flame for 2 minutes.
Add the coconut milk and 1 cup of water, mix gently and cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside.

For the paste

Heat the oil in a broad non-stick pan, add all the remaining ingredients and sauté on a medium flame for 2 minutes.
Cool and blend in a mixer using ¼ cup of water till smooth. Keep aside.

For the curry

Heat the ghee in a deep non-stick pan, add the prepared paste and sauté on a medium flame for 2 minutes.
Add the mixed vegetables, fresh tomato pulp, fresh cream, sugar, salt and ½ cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.

How to proceed

In a baking dish, put half the rice and spread it evenly, put all the curry over it and spread it evenly. Finally put the remaining rice and spread it evenly.
Cover with an aluminium foil and bake in a pre-heated oven at 200°c(400°f) for 15 minutes.
Serve hot.