Ingredients:

• 2 cups – basmati (long grain rice), washed, soaked 15 minutes in water
• 2 – Carrots finely grated
• 1 – Onion thinly slivered
• 4 – Green chillies
• 1/2 cup – fresh Mint leaves, finely chopped
• 1 tbsp – ginger, grated
• 1 tsp – garlic, crushed
• 1 tbsp – coconut, finely grated
• 1 tsp – Lemon juice
• 1/2 cup – paneer, grated
• 1/2 cup – cheese, grated
• salt to taste
• pepper to taste
• 2 tbsp – Milk
• 2 tbsp – Ghee or oil
• 4 cups – water

Method:

1. Bring water to boil. Add enough salt, rice and cook till done.
2. Drain in colander, spread out in a large plate and cool cooked rice.
3. To assemble, take a square or other transparent flat-bottom, casserole dish.
4. Grind coconut, mint, 2 chillies, half ginger and garlic to a paste.
5. Heat half the oil in a heavy pan, add ground paste and stir.
6. Add onions, stir fry till they are transparent.
7. Cool a little, add 1/3 of rice, salt, half the lemon juice, mix well.
8. Empty mixture into casserole, gently pressing down evenly with a spatula.
9. Clean pan, add half of remaining rice.
10. Mix in paneer, cheese, salt and pepper to taste.
11. Empty over bottom layer of casserole and spread evenly with spatula.
12. Clean and heat pan with remaining oil.
13. Add carrot, remaining whole chillies slit, ginger, garlic, and stir till tender.
14. Add salt to taste and lemon juice.
15. Mix in remaining rice gently.
16. Empty over second layer, spread and even out with a spatula.
17. Place both whole chillies, decoratively in centre.
18. Sprinkle milk all over casserole.
19. Bake in a pre-heated oven at 200 degrees C for 10-12 minutes.
20. Serve piping hot with a curry or raitha.

Recipe courtesy of Saroj Kering