Ingredients:
For The Rice :
1 1/2 teacups uncooked rice
1/2 teaspoon shahjira
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 (khuskhus)
1/2 lemon juice
For Baking :
1 tablespoon ghee
For Decoration :
boiled green peas
potato salis
Preparation:
Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
Heat the ghee, add the shahjira, 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 tablespoon 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.
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