Baked Rice with Green Curry
by Tarla Dalal
Added to 240 cookbooks
This recipe has been viewed 58304 times
Subtly-spiced rice interspersed with a coriander and mint flavoured curry carrying cubes of paneer – surely, the baked rice with green curry will prove to be a fantastic treat for your taste buds! an aesthetic sprinkling of green peas and potato slices around the rice adds to the good looks.
For the curry- Heat the ghee in a broad non-stick pan, add the cardamom and prepared paste and sauté on a medium flame for 1 to 2 minutes.
- Add the curds and sugar, mix well and cook on a medium flame for 1 minute.
- Add the green peas and paneer, mix well and cook on a medium flame for 1 minute. Keep aside.
For the rice- Heat the ghee in a broad non-stick pan, add the caraway seeds, cinnamon and cloves and sauté on a medium flame for a few seconds.
- Add the rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Divide the rice into 2 equal portions and keep aside.
How to proceed- Grease a deep microwave-safe bowl using ghee, put 1 portion of the prepared rice in it and spread it evenly using the back of the spoon.
- Put the prepared curry over it and spread it evenly using the back of a spoon.
- Put the 2nd portion of rice over it and spread it evenly using the back of a spoon.
- Pour the milk over it, cover with a microwave-safe lid on high for 3 to 4 minutes.
- Just before serving, turn upside down on a big serving plate.
- Serve immediately garnished with green peas and potato salli.
Baked Rice With Green Curry Video by Tarla Dalal
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Accompaniments
Nutrient values per serving
Energy | 290 cal |
Protein | 5 g |
Carbohydrates | 10.7 g |
Fiber | 2.1 g |
Fat | 24.9 g |
Cholesterol | 0 mg |
Vitamin A | 625.8 mcg |
Vitamin B1 | -0.2 mg |
Vitamin B2 | -0.2 mg |
Vitamin B3 | 0 mg |
Vitamin C | 12.2 mg |
Folic Acid | 4.8 mcg |
Calcium | 142.8 mg |
Iron | 0.6 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 7.6 mg |
Potassium | 70.6 mg |
Zinc | 0.1 mg |
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