Spanish moulded rice.
One pot and comfort meal. You don’t need much time to cook this delicious rice dish. No fuss, easy and quick to make. You need only some vegetables and spices with rice to make it.
Lightly flavoured with cloves, cinnamon and pepper corns.
Not only delicious this moulded rice looks beautiful.
I have shared some more one pot meal recipe here. Click the name to get recipes.
This post is going to be a part of the 135th #Foodiemonday bloghop theme is #CookfromaCookBook.
So here is a recipe from Nita Mehta’s cookbook. Carrot, beans and tomato made this rice dish healthy and yummy. Peas are not in the recipe but I have added little frozen peas because I love peas in rice dishes. You can omit it if you want.
Basmati rice – 1 cup
Fresh beans – 7 – 8, cut into small diagonal pieces
Carrot – 1, cut into tiny cubes
Capsicum – 1, cut into tiny pieces
Onion – 1, finely chopped
Tomatoes – 2, finely chopped
Green peas – 1/4 cup, optional
Curd – 1 tablespoon
Oil – 4 tablespoon
Garam masala powder – 1 teaspoon
Salt – 1&1/2 teaspoon or to taste
Garlic – 6 – 7 flakes
Whole red chilli – 2 – 3
Cinnamon or dalchini – 2 stick
Cloves or laung – 3 – 4
Pepper corns or kali mirch – 3 – 4
Firm tomato – 1, cut into slices
A few lettuce leaves dipped in ice cold water for 30 minutes or more
Boil rice in plenty of water till just tender. Don’t over cook. Strain and keep aside.
Wash beans and carrot. Put in a pressure cooker with 3-4 tablespoon water. I have used frozen peas but if you are using fresh peas add with beans and carrot in pressure cooker. Peas are not in the book.
Keep the pressure cooker on fire. As soon as the hissing sound starts, remove from fire. Do not let the whistle come. Keep aside.
Powder cinnamon, cloves and pepper together on the chakla belan or rolling pin. I have used my mortal pastel.
Crush garlic and whole red chilli together on the chakla belan or rolling pin.
Heat oil in a pan. Add chopped onions. Cook till light brown.
Add garlic chilli paste. Saute for 1 – 2 minutes.
Add curd, tomato and capsicum.
Cook on low heat for 1 minute.
Add the powdered whole spices,steamed carrot, beans and boiled rice.
Add salt and garam masala. Stir fry for 2 – 3 minutes.
Wash ( rinse) a jelly or a cake mould. Do not wipe it. Grease it with oil. I have used a oven proof glass bowl.
Arrange tomato slices on the sides of the greased mould. Pack with the ready rice. Cover with a foil.
At serving time bake in a preheated oven at 190° for 10 minutes.
Unmould on a plate lined with lettuce leaves or decorate the plate with fresh coriander or cilantro with stalks and lemon twist. I have used coriander leaves.
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