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The Baked Rice with Corn Curry owes its flavour to the curry, which in turn gets its exotic richness from a paste of coconut, onions, spices and seeds. You can keep the rice and curry ready, and even layer it in a baking dish. But, it is better to bake the dish just before meal-time. Bake, unmold and serve immediately.Enjoy as a One Meal Dinner and later for dessert pamper yourself with Malai Kulfi or Kesar Malai Kulfi . Baked Rice with Corn Curry recipe - How to make Baked Rice with Corn Curry Tags Casseroles and Bakesbiryani recipes across India BakedIndian PartyOven Preparation Time: 20 mins Cooking Time: 20 mins Baking Time: 15 minutes Baking Temperature: 200°C (400°F) Total Time: 55 mins Makes 4 servings Show me for servings Ingredients For The Rice3 cups cooked basmati rice (chawal)1 1/2 tbsp ghee1 stick cinnamon (dalchini)2 cloves (laung / lavang)1/2 cup finely chopped onions salt to tasteFor The Paste1 tbsp oil1/4 cup grated fresh coconut1/2 cup roughly chopped onions6 whole dry kashmiri red chillies , broken into pieces1 tbsp coriander (dhania) seeds1 1/2 tsp cumin seeds (jeera)4 tsp poppy seeds (khus-khus)2 sticks cinnamon (dalchini)2 cloves (laung / lavang)4 black peppercorns (kalimirch)4 cloves garlic (lehsun)For The Curry1 tbsp oil1 cup roughly chopped tomatoes1 1/2 cups boiled sweet corn kernels (makai ke dane)2 tbsp fresh cream salt to tasteOther Ingredients ghee for greasing Method For the riceFor the riceHeat the ghee in a broad non-stick pan, add the cinnamon and cloves and sauté on a medium flame for a few seconds.Add the onions and sauté on a medium flame for 2 minutes.Add the cooked rice and salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.For the pasteFor the pasteHeat the oil in a broad non-stick pan, add all the ingredients and sauté on a medium flame for 4 to 5 minutes.Allow the mixture to cool completely and blend in a mixer till smooth using ¼ cup of water. Keep aside.For the curryFor the curryCombine the tomatoes and ½ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.Allow the mixture to cool completely. Once cooled, blend in a mixer till smooth. Keep aside.Heat the oil in a deep non-stick pan, add the prepared paste, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.Add the tomato pulp, corn, fresh cream, salt and ¼ cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.How to proceedHow to proceedDivide the rice into 2 equal portions.Grease a baking dish with ghee, spread a portion of the rice and spread it evenly.Pour the curry evenly over it and finally spread the remaining portion of the rice evenly over it.Bake in a pre-heated oven at 200ºc (400ºf) for 10 minutes.Unmould and serve immediately. Nutrient values per servingEnergy425 calProtein5.7 gCarbohydrates51 gFiber4.6 gFat22.8 gCholesterol0 mgVitamin A348.9 mcgVitamin B10.1 mgVitamin B20.1 mgVitamin B31.2 mgVitamin C15.8 mgFolic Acid29.6 mcgCalcium45.7 mgIron1 mgMagnesium0 mgPhosphorus0 mgSodium11.7 mgPotassium183.8 mgZinc0.9 mg