Ingredients

3 cups basmati rice, wash & soaked for 30 minutes.

Layer 1

(Grind to a paste)>

1" piece ginger
3 green chillies
2 tbsp. coconut grated
2 sprigs mint leaves
˝ cup coriander leaves
4 flakes garlic

(Slice thinly)

1 carrot
1 capsicum
6-7 french beans
1 sprig sping onions greens chopped

Layer 2

(Grind to a paste)>

1 tbsp. sesame seeds
1 tsp. soaked khuskhus seeds
1 onion
5-6 blanched green chillies or white pepper
1 cardamom
1 clove
1 bayleaf
1/2" piece cinnamon

(Slice thinly)

1 potato
1 onion

Other ingredients
6-7 whole shelled walnuts
15 cashewnuts halved
15 almonds, blanched and halved
1 tbsp. raisins
1 tbsp. cheese or paneer grated
1 tbsp. coriander leaves finely chopped
2 bayleaves
1 cup milk
salt to taste
pepper to taste
3 tbsp. ghee or oil

Method

1. Put plenty of water to boil, add salt and bayleaves, bring to boil.
2. Add rice and cook  till done but not mushy.
3. Drain water, cool in large plate.
4. Heat half ghee in a heavy pan, add carrots.
5. Fry till tender, drain, add french beans to same fat.
6. Repeat frying till tender, drain, add capsicum.
7. Fry, drain, add paste for layer 1.
8. Fry paste for 3 minutes, add salt, spring onions, stir.
9. Take off fire, add fried vegetables back, keep aside.
10. Heat remaining ghee in another pan.
11. Fry and drain cashews, almonds, potato slices.
12. Add onions, stirfry till light golden.
13. Add raisins, salt, half the milk, paste for layer 2.
14. Add fried dryfruit, stir and cook for 3 minutes,
15. Take off fire, keep aside.

To proceed

1. Take a deep casserole about 6-8 inches wide.
2. Divide rice into 3 parts.
3. Grease insides of casserole, spread one part of rice at bottom.
4. Spread layer 1 mixture evenly over the rice.
5. Spread second layer of rice over mixture.
6. Mix layer 2 mixture with the remaining  rice.
7. Spread evenly over 2nd rice layer.
8. Sprinkle milk over layers.
9. Sprinkle cheese evenly to cover casserole.
10. Cover the casserole with a lid or clingfilm, making cuts for steam to escape.
11. Bake in preheated oven at 250^oC for 9-10 minutes.
12. Garnish with fresh ground pepper, coriander and walnuts before serving.
13. Serve hot with pakodi kadhi or raitha

Making time: 1 hour
Makes: 7-8 servings
Shelflife: Best fresh after baking

Ramadan Dishes

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