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:

1. Cook rice till each grain is separated, cooked, but firm. Drain out any excess water in a colander.
2. Transfer to a large plate, allow to cool.
3. Heat oil in a saucepan, add seeds, asafoetida, allow to splutter.
4. Add ginger, garlic, chillies; stir and add curry leaves.
5. Add in coconut chutney, stirring gently.
6. When oil starts to separate, add in spring onions.
7. Add salt, garam masala, lemon juice, mix.
8. Add mixture to cooled rice.
9. Mix well with fingers, without breaking rice grains.
10. Mix in half paneer or cheese.
11. Transfer to a casserole dish, or deep bowl.
12. Top with crushed nuts, remaining cheese.
13. Bake in preheated oven at 220 C for 8-10 minutes.
14. Serve piping hot with either raitha or curd.

Recipe courtesy of Saroj Kering