This original Tarla Dalal recipe can be viewed for free

Foil Baked Rice and Curry


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A totally novel method of rice and curry preparation.

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Serves 8.
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For the rice
1 cup rice (chawal)
150 gms paneer
3/4 cup boiled green peas
1 tsp caraway seeds (shahjeera)
2 finely chopped green chillies (optional)
2 tbsp ghee

For the curry
1 onion
1/2 coconut
1/2 tsp sugar
2 tbsp ghee
salt to taste

To be ground into a paste (for the curry)
4 cloves garlic (lehsun)
6 red chillies
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
2 tsp poppy seeds (khus-khus)
3 tbsp grated fresh coconut
4 cardamoms (elaichi)
25 mm. (1") piece of ginger (adrak)

  1. For the rice
  2. Boil the rice. Each grain of the cooked rice should be separate.
  3. Cut the paneer into small cubes.
  4. Heat the ghee in a vessel and fry the shah-jeera for a little while.
  5. Add the rice, paneer, green peas, chillies and salt.

For the curry

  1. Chop the onion finely.
  2. Grate the coconut, add 1 1/2 teacups of water and allow to stand for a little while. Blend in a liquidiser and strain.
  3. Heat the ghee in a vessel and fry the onion for 2 minutes.
  4. Add the paste and fry for 3 to 4 minutes.
  5. Add the coconut milk, sugar and salt. Cook for at least 10 minutes.

How to proceed

  1. Take a large piece of aluminium foil and spread alternate layers for rice and curry in it, so that there are three layers of rice with two layers of curry in between.
  2. Make a packet of the foil and bake in a hot oven at 450°F for 20 minutes.
  3. Serve hot.

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