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Ingredients:
For The Rice :
1 1/2 teacups - uncooked rice
1/2 teaspoon - shah-jira
2 sticks - cinnamon
2 - cloves
2 tablespoons - ghee
salt to taste
For The Curry :
1 teacup - boiled green peas
2 - cardamoms
150 grams - paneer, cut into small pieces
3/4 teacup - fresh curds
1/2 teaspoon - sugar
2 tablespoons - ghee
salt to taste
To Be Ground Into A Paste (For The Curry) :
1 teacup - chopped coriander
7 - green chillies
1 - onion
4 cloves - garlic
25 mm - piece ginger
1 tablespoon - fresh mint
1 tablespoon - poppy seeds (khus-khus)
1/2 - lemon juice
For Baking :
1 tablespoon - ghee
For Decoration :
boiled green peas
potato salis
For The Rice :
Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
Heat the ghee, add the shah-jira, cinnamon and cloves and fry until they begin to crackle.
Add the rice and salt.
For The Curry :
Heat the ghee, add the paste and cardamoms and fry for 2 minutes. Remove from the heat.
Add the green peas, paneer, curds, sugar and salt and mix well.
How To Proceed :
Put 1 tablepsoon of ghee at the bottom of a large baking bowl.
Makes layers by spreading 1/3 of the rice, then spreading 1/2 of the curry.
Next spreading a further 1/3 of the rice and finally spreading remaining curry and rice.
Cover and bake in a hot oven at 230 degree C (450 degree F) for 20 minutes.
How To Serve :
Just before serving, turn upside down on a big serving plate.
Surround with green peas and sprinkle potato salis on the top and sides.
Serve hot with raitha
For The Rice :
1 1/2 teacups - uncooked rice
1/2 teaspoon - shah-jira
2 sticks - cinnamon
2 - cloves
2 tablespoons - ghee
salt to taste
For The Curry :
1 teacup - boiled green peas
2 - cardamoms
150 grams - paneer, cut into small pieces
3/4 teacup - fresh curds
1/2 teaspoon - sugar
2 tablespoons - ghee
salt to taste
To Be Ground Into A Paste (For The Curry) :
1 teacup - chopped coriander
7 - green chillies
1 - onion
4 cloves - garlic
25 mm - piece ginger
1 tablespoon - fresh mint
1 tablespoon - poppy seeds (khus-khus)
1/2 - lemon juice
For Baking :
1 tablespoon - ghee
For Decoration :
boiled green peas
potato salis
For The Rice :
Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
Heat the ghee, add the shah-jira, cinnamon and cloves and fry until they begin to crackle.
Add the rice and salt.
For The Curry :
Heat the ghee, add the paste and cardamoms and fry for 2 minutes. Remove from the heat.
Add the green peas, paneer, curds, sugar and salt and mix well.
How To Proceed :
Put 1 tablepsoon of ghee at the bottom of a large baking bowl.
Makes layers by spreading 1/3 of the rice, then spreading 1/2 of the curry.
Next spreading a further 1/3 of the rice and finally spreading remaining curry and rice.
Cover and bake in a hot oven at 230 degree C (450 degree F) for 20 minutes.
How To Serve :
Just before serving, turn upside down on a big serving plate.
Surround with green peas and sprinkle potato salis on the top and sides.
Serve hot with raitha
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