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 .
Baked Rice with Corn Curry recipe - How to make Baked Rice with Corn Curry
Preparation Time: Cooking Time: Baking Time: 15 minutes Baking Temperature: 200°C (400°F) Total Time:
Makes 4 servings
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
For the rice
- 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
- 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
- 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
- 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.
| 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 |
something different with rice and very easy to make
It''s really tasty .for the vegetables I added carrot,beans nd baby corn .all loved it.thnx
Super tasty. I baked it on pan..it was super tasty..
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.