baked rice with green curry

For The Rice :
1 1/2 teacups uncooked rice
1/2 teaspoon shahjira( kala zeera)
2 sticks cinnamon
2 cloves
2 tablespoons ghee
salt to taste

For The Curry :
1 teacup boiled green peas
2 cardamoms
150 grams paneer, cut into small pieces
3/4 teacup fresh curds
1/2 teaspoon sugar
2 tablespoons ghee
salt to taste


To Be Ground Into A Paste (For The Curry) :
1 teacup chopped coriander
7 green chillies
1 onion
4 cloves garlic
25 mm piece ginger
1 tablespoon fresh mint
1 tablespoon poppy seeds (khuskhus)
1/2 lemon juice

For Baking :
1 tablespoon ghee
For Decoration :
boiled green peas
potato salis(thin potato strips).

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Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
Heat the ghee, add the shahjira , cinnamon and cloves and fry until they begin to crackle.
Add the rice and salt.

For The Curry :
Heat the ghee, add the paste and cardamoms and fry for 2 minutes. Remove from the heat.
Add the green peas, paneer, curds, sugar and salt and mix well.

How To Proceed :
Put 1 tablepsoon of ghee at the bottom of a large baking bowl.
Makes layers by spreading 1/3 of the rice, then spreading 1/2 of the curry.
Next spreading a further 1/3 of the rice and finally spreading remaining curry and rice.
Cover and bake in a hot oven at 230 degree C (450 degree F) for 20 minutes.

How To Serve :
Just before serving, turn upside down on a big serving plate.
Surround with green peas and sprinkle potato salis on the top and sides.