BAKED COCONUT RICE WITH CURRY

Recipes

BAKED COCONUT RICE WITH CURRY

BAKED COCONUT RICE WITH CURRY

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 ½ 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 (French beans, cauliflower, green peas)

2 large tomatoes

1 tablespoon Fresh cream

1/2 teaspoon sugar

3 tablespoons ghee salt to taste

For decoration

fried cashewnuts

Coconut milk gives all the taste.

Preparation time: 20 minutes.

Cooking time: 30 minutes.

Serves 6 to 8.

For file rife

Grate the coconut, add 3 ½ teacups of water and allow to stand for a while. Blend in a liquidiser and strain.

Heat the ghee, add the cinnamons and cloves and fry for a little while.

Add the rice, coconut milk and salt.

Cover and cook until the rice is tender.

For the paste

Heat the oil and fry the remaining ingredients for 1 ½ minutes.

Grind into a paste with the help of water.

For the curry

Put the tomatoes in hot water for 10 minutes. Grate into a pulp.

Heat the ghee and fry the paste for 1 minute.

Add the vegetables, grated tomatoes and 1/2 teacup of water and boil for 3 to 4 minutes.

Add the cream, sugar and salt.

How to serve

In a large baking tray, spread the curry and cover with the rice. Top with the fried cashewnuts and cover the tray with aluminium foil. Bake in a hot oven at 225°C (4500F) for 25 minutes.

Serve hot.

 

 



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