Tasty Rice Sabji

About the Recipe

Paneer like Sabji made out of rice. It can beat even paneer chole any time. Delicious and stomach-filling tasty rice sabji. Oddy Ecobake can help in easy, nonstick baking just like in this unique rice sabji.

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Ingredients

1/2 cup rice (any quality)
2 raw potatoes chopped roughly into cubes
2 medium sized tomatoes
1 medium sized onion
2 green chillies
2 tbs curd (dahi)
1/2 tbs haldi powder, 1-1/2 tsp red chilli powder
1/2 tsp kitchen kind masala (optional any sabji masala)
2-3 tsp corn flour powder, 1 big elaichi, 4-5 black peppercorns,
2 cloves, 1 piece cinnamon, 1-1/2 tbsp oil, 1/2 tsp jeera,
water as required, salt as required

Directions

Take half cup rice of any quality and give a good wash 2-3 times. In a pressure cooker, take the washed rice, 2 potatoes roughly chopped into cubes, 2 medium sized whole tomatoes, 1 medium sized whole onion, and 2 green whole green chillies. Add one and half cups of water and pressure cook it for one whistle. The rice has to at least 80 percent cooked. After one whistle, switch the gas off and allow the pressure to cool off.
In a bowl, take 2 tsp curd. Make sure it not sour curd. Add to it 1/2 tsp haldi, 1-1/2 tsp red chilli powder, 1 tsp coriander powder, and 1 tsp kitchen king masala. if kitchen king masala is not available then any sabji masala can be used as an alternative. Add little water and give a nice mix and keep aside.
Next, open the cooker and remove the boiled tomatoes, onions and green chilies. Remove tomatoes skins. Roughly chop tomatoes and onions. Then in mixer grinder, add a small inch of ginger thinly sliced, 4-5 garlic pods, add chopped tomatoes, onions, green chillies. Give it nice grind without water. Remove the ground paste into a bowl and keep aside.
Then in the same mixer jar, add the boiled rice and boiled potatoes, very little water and grind it into a nice thick consistency paste. Remove the paste into large mixing bowl, add to it 2-3 tbp corn flour powder, 1 tsp milk powder, salt for taste and little water. Mix it well. It should have a thick consistency.
In a mortar pestle, hand ground 1 big black elaichi (separate the skins and pods while grounding), add to it 4-5 black peppercorns, 2 cloves, 1 piece of cinnamon.
In a pan, add 1-1/2 tbsp oil, add jeera and allow it to splutter. Next add the ground tomato, onion and green chili paste. Roast and cook well till it doesn't change texture and gets reduce in quantity. Then add the hand ground dry spices powder, dahi paste and mix and cook till it leaves oil.
In the meanwhile, take a baking tray and line it with Oddy Ecobake paper. It is easy and convenient to use for baking and cooking. Add the ground rice and potato batter. Tap on all sides to let it evenly spread in the tray.
In the pan after the gravy mix is cooked, add 1/2 glass water and salt to taste. Give a nice mix, and let it cook again.
Then add a stand in the same pan in which garvy is getting cooked. On the stand place the rice and potato tray batter. cover it with a lid and let it cook on slow flame for 5-7 mins.
After 5-7 mins, remove the lid and take out the baked tray batter and the stand. Demould the batter from the tray and cut into small cubed. The rice potato made paneer like cubes will be soft, spongy and tasty.
Now add the cut cubes into the pan again and give it a nice mix. Cover it with lid and let it get cooked well with the gravy masala for about a minute. Remove the lid and your rice potato made panner gravy masala is ready to be served with chapatis. This sabji will be delicious and beat the taste of paneer chole as well