Thai Layered Rice
Ingredients:
For the rice
1 cup Basmati rice
1 cup coconut milk
4 teaspoons chopped coriander
1 teaspoon salt
1 teaspoon oil
For the vegetable curry
1 cup broccoli, cut into florets
8 baby corn, sliced diagonally
2 tablespoons red curry paste
1 teaspoon cornflour
1 cup coconut milk
1/2 pineapple, peeled, cored
2 tablespoons lemon juice
2 teaspoons sugar
1 tablespoon soya sauce
rind of 1 lemon, grated
2 tablespoons oil
salt to taste
For the garnish
2 tablespoons sliced onions, fried till brown
2 tablespoons spring onions, chopped
Method of preperation:
For the rice
- Wash and drain the rice.
- Heat the oil in a pan, add the rice and saute for 4 to 5 minutes.
- Add the coconut milk, 1 cup of water and the salt.
- Bring to a boil, cover the pan with a lid and cook till the rice is done.
- Sprinkle the coriander on top and keep aside.
For the vegetables curry
- Blanch the broccoli and baby corn in hot water. Drain.
- Heat the oil in a pan, add the red curry paste and fry for a few minutes.
- Mix the cornflour in the coconut milk and add to the fried curry paste.
- Add the blanched vegetables and the pineapples to the gravy.
- Add the lemon juice, sugar, soya sauce, lemon rind and salt.
- Bring to a boil and then keep aside.
How to proceed
- In a flat bottomed pan, spread a layer of rice and top with a layer of the vegetable curry.
- Repeat the layers till all the rice and vegetable curry are used.
- Cover with a lid and seal the sides with a dough made of plain flour (maida) and water.
- Bake in a preheated oven at 200 degree C (400 degree F) for 20 minutes.
- Remove from the oven and break the seal.
- Serve hot garnished with the brown onions and spring onions.
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