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Baked Layered Coconut Rice with Curry | Jain rice | Coconut Rice with Vegetable Curry |

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Tarla Dalal

12 August, 2016

Baked Layered Coconut Rice with Curry | Jain rice | Coconut Rice with Vegetable Curry |

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Table of Content

About Baked Layered Coconut Rice With Curry

Ingredients

Methods

For the Coconut Rice

For the Paste

For the Curry

How to Proceed

Nutrient values

Baked Layered Coconut Rice with Curry | Jain rice | Coconut Rice with Vegetable Curry |

This aromatic Baked Layered Coconut Rice with Curry is a luxurious and flavour-rich dish that beautifully brings together fragrant coconut rice and a mildly spiced vegetable curry. The base of the recipe features coconut milk, rice, ghee, and whole spices like cinnamon and cloves, which together infuse the rice with an irresistible aroma. The gentle cooking in coconut milk gives the rice a soft, creamy texture that perfectly complements the curry layered over it.

A key highlight of this dish is the traditional Jain rice approach, where the coconut rice is mildly flavoured yet richly fragrant, making it suitable for Jain cuisine when required. The rice layer forms the foundation and the finishing touch of this baked recipe, acting as a delicious cushion around the curry. Slow-cooked with coconut milk, it carries warm, comforting notes that make every bite wholesome and satisfying.

The middle layer of this dish is the robust Coconut Rice with Vegetable Curry, made using a freshly ground paste prepared from grated coconut, coriander seeds, cumin, poppy seeds, black peppercorns, Kashmiri red chillies, and whole spices. This paste is the heart of the curry, offering depth, spice, creaminess, and a beautiful red colour. The combination of ingredients ensures a rich, well-rounded flavour that is both comforting and exciting.

The curry itself features mixed vegetables like french beans, carrots, and green peas, which add nutrition, texture, and colour. The addition of fresh tomato pulp, fresh cream, and a touch of sugar balances the spices and gives the curry a smooth, mellow flavour. When simmered together with the aromatic coconut paste, it forms a luxurious curry that pairs wonderfully with the delicate rice.

To bring the dish together, the coconut rice and curry are layered in a baking dish—rice at the bottom, curry at the centre, and rice again on top. Once covered with aluminium foil and baked, the flavours marry beautifully, giving you a stunning, cohesive dish with a fusion of textures. Baking also enhances the aroma and makes the rice wonderfully fluffy while allowing the curry to blend into each grain.

Enjoyed fresh from the oven, this Layered Coconut Rice Bake offers a fabulous mélange of creamy rice, aromatic spices, and rich curry. The contrast between the mild coconut rice and the spicy, flavour-packed curry makes this recipe perfect for festive meals, family dinners, or special occasions. It is a wholesome, satisfying, and visually appealing dish that is sure to impress guests and loved ones alike.

Ingredients

For The Coconut Rice

1 1/2 cups coconut milk (nariyal ka doodh) (nariyal ka doodh)

1 1/2 cups uncooked rice (chawal) , washed and drained

2 tbsp ghee

2 sticks cinnamon (dalchini)

2 clove (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 clove (laung / lavang)

2 whole black peppercorns (kalimirch)

3 whole dry Kashmiri red chilli , 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

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.

Baked Layered Coconut Rice with Curry recipe with step by step photos

For the Coconut Rice

1. To make the for the Coconut Rice, Heat the 2 tbsp ghee in a deep non-stick pan, add the 2 sticks cinnamon (dalchini) and 2 clove (laung / lavang) and sauté on a medium flame for 30 seconds.
2. Add the 1 1/2 cups uncooked rice (chawal) , washed and drained and sauté on a medium flame for 2 minutes.
3. Add the 1 1/2 cups coconut milk (nariyal ka doodh) (nariyal ka doodh) 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

1. To make the paste, Heat the 2 tsp oil in a broad non-stick pan, add 2 sticks cinnamon (dalchini), 2 clove (laung / lavang), 2 whole black peppercorns (kalimirch), 1 tsp cumin seeds (jeera), 1 tbsp coriander (dhania) seeds, 3 whole dry Kashmiri red chilli , broken into pieces, 1 tbsp poppy seeds (khus-khus), 1/2 cup grated coconut and sauté on a medium flame for 2 minutes
2. Cool and blend in a mixer using ¼ cup of water till smooth. Keep aside.

For the Curry

1. To make the Curry, Heat the 2 tbsp ghee in a deep non-stick pan, add the prepared paste and sauté on a medium flame for 2 minutes.
2. Add the 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 and ½ cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.

How to Proceed

1. To make the Baked Layered Coconut Rice with Curry recipe, Saatvik Recipes, 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.
2. Cover with an aluminium foil and bake in a pre-heated oven at 200°c(400°f) for 15 minutes.
3. Serve Baked Layered Coconut Rice with Curry hot.
4. Baked Layered Coconut Rice with Curry recipe, Saatvik Recipes.