Baked Rice with Corn Curry
by Tarla Dalal

Rice, cooked with onion and spices, is layered with a tangy tomato-based corn curry, and baked, resulting in a truly tongue-tickling delicacy with a unique texture and mind-blowing flavour.

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 .

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Baked Rice with Corn Curry recipe - How to make Baked Rice with Corn Curry

For The Rice
3 cups cooked basmati rice (chawal)
1 1/2 tbsp ghee
1 stick cinnamon (dalchini)
2 cloves (laung / lavang)
1/2 cup finely chopped onions
salt to taste

For The Paste
1 tbsp oil
1/4 cup grated fresh coconut
1/2 cup roughly chopped onions
6 whole dry kashmiri red chillies , broken into pieces
1 tbsp coriander (dhania) seeds
1 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 Curry
1 tbsp oil
1 cup roughly chopped tomatoes
1 1/2 cups boiled sweet corn kernels (makai ke dane)
2 tbsp fresh cream
salt to taste

Other Ingredients
ghee for greasing

Method
For the rice

Heat 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 paste

Heat 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 curry

Combine 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 proceed

Divide 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 serving

Energy	425 cal
Protein	5.7 g
Carbohydrates	51 g
Fiber	4.6 g
Fat	22.8 g
Cholesterol	0 mg
Vitamin A	348.9 mcg
Vitamin B1	0.1 mg
Vitamin B2	0.1 mg
Vitamin B3	1.2 mg
Vitamin C	15.8 mg
Folic Acid	29.6 mcg
Calcium	45.7 mg
Iron	1 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	11.7 mg
Potassium	183.8 mg
Zinc	0.9 mg

chitvan

on 09 Mar 20 11:36 PM

something different with rice and very easy to make

Tarla Dalal

10 Mar 20 10:29 AM

Thanks for the feedback.

Dermann

on 15 Sep 19 08:13 PM

18 Sep 19 05:10 PM

Hi Dermann , we are delighted you loved the Baked Rice with Corn Curry recipe.

Vinita

on 11 Sep 16 10:41 AM

It''s really tasty .for the vegetables I added carrot,beans nd baby corn .all loved it.thnx

12 Sep 16 09:39 AM

Hi Vinita , we are delighted you loved the Baked Rice with Corn Curry recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

Foodie #634068

on 09 Aug 16 11:44 AM

Super tasty. I baked it on pan..it was super tasty..

09 Aug 16 12:08 PM

Hi Foodie , we are delighted you loved the Baked Rice with Corn Curry recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

Payal Parikh 86

on 14 Jan 16 05:20 PM

This recipe is a 10/10 recipe, just perfect in taste, flavour, aroma. I make this for parties and my guest finish it within minutes. It is sooo good that you will have to be prepared to share the recipe with others.