INGREDIENTS
- 2 cups basmati (long grain rice), washed, soaked 15 minutes in plenty of 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
- METHOD
- Put plenty of water to boil.
- Add enough salt, rice, cook till done, but each grain is separate, not mushy.
- Drain in colander, cool spread out in a large plate.
- To assemble, take a square or other transparent flatbottomed, casserole dish.
- Grind coconut, mint, two chillies, half ginger and garlic, to a paste.
- Heat half oil in a heavy pan, add ground paste, stir.
- Add onions, stir fry till they are transparent.
- Cool a little, add one third of rice, salt, half lemon juice, mix well.
- Empty mixture into casserole, gently pressing down evenly with a spatula.
- Clean pan, add half of remaining rice.
- Mix in paneer, cheese, salt and pepper to taste.
- Empty over green layer, spread and even out level with spatula.
- Clean and heat pan, add remaining oil, allow to heat.
- Add carrot, remaining whole chillies slit, ginger, garlic, stir till tender.
- Add salt to taste, lemon juice.
- Mix in remaining rice, mix gently.
- Empty over white layer, spread and even out level with a spatula.
- Place both whole chillies, decoratively in centre.
- Sprinkle milk all over casserole.
- Bake in a preheated oven at 200oC for 10-12 minutes.
- Serve piping hot with a wonderful curry or raitha
