
Ingredients:
• 2 cups – long grain or basmati rice, washed soaked in water for 30 minutes.
• 2 tbsp – grated Paneer (cottage cheese) or processed cheese
• 1 bunch – Spring onion greens with bulb, finely chopped
• 1 tsp – Ginger grated
• 1 tsp – Garlic grated
• 1 – Green chilli finely chopped
• 1 stalk – curry leaves, destalked
• 1 tsp – Lemon juice
• 1/2 tsp – Garam Masala powder
• 1/2 cup – Coconut coriander chutney
• 1/2 cup – roasted Peanuts crushed coarsely
• 1 tsp – Cumin seeds
• 1/2 tsp – Mustard Seeds
• 1/4 tsp – Asafoetida powder
• 2 tbsp – oil
• salt
Method:
- Cook rice till each grain is separated, cooked, but firm. Drain out any excess water in a colander.
- Transfer to a large plate, allow to cool.
- Heat oil in a saucepan, add seeds, asafoetida, allow to splutter.
- Add ginger, garlic, chillies; stir and add curry leaves.
- Add in coconut chutney, stirring gently.
- When oil starts to separate, add in spring onions.
- Add salt, garam masala, lemon juice, mix.
- Add mixture to cooled rice.
- Mix well with fingers, without breaking rice grains.
- Mix in half paneer or cheese.
- Transfer to a casserole dish, or deep bowl.
- Top with crushed nuts, remaining cheese.
- Bake in preheated oven at 220 C for 8-10 minutes.
- Serve piping hot with either raitha or curd.
Recipe courtesy of Saroj Kering