How to make Baked Palak Paneer Rice -
A visual delight, it is also healthy.A visual delight, it is also healthy. , What you will need is cooked basmati rice, For palak layer, Spinach puree, Oil, Indian cheese cooked with spinach is a popular vegetarian rice recipe, made of spinach and cheese, This is a very healthy, protein rich rice dish. Healthy and delicious rice made using Indian spinach and mild spices.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Cooked basmati rice (पके हुए बासमती चावल),
Cuisine : Indian
Course : Rice
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For more recipes related to Baked Palak Paneer Rice checkout Rice In Lotus Leaf, Thai Biryani, Thai Style Fried Rice, Tadkewale Chawal - SK Khazana . You can also find more Rice recipes like Sprouts Fried Rice Pot Mushroom Rice Pudina Paneer Pulao Puliyan Chaadam
Baked Palak Paneer Rice Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Baked Palak Paneer Rice Recipe
Cooked basmati rice 2 cups
For palak layer
Spinach puree 1 cup
Oil 2 tablespoons
Onion chopped 1 medium
Salt to taste
Garam masala powder a pinch
For paneer layer
Paneer (Cottage cheese) crumbled 300 grams
Oil 2 tablespoons
Tomato basil pasta sauce 2 tablespoons
Salt to taste
Dried fenugreek leaves (kasoori methi) a pinch
Spinach leaves (palak) cut into thin strips 45
Oil to deep fry
Sesame oil (til oil) 1 tablespoon
Red chilli flakes 1 teaspoon
Salt to taste
Sugar 1 tablespoon
Sesame oil (til oil) toasted 1 tablespoon
Method
Step 1
Heat 2 tbsps oil in a non stick wok and 2 tbsps oil in a non stick pan. Add cumin seeds to the wok and when they begin to change colour, add garlic and saute for ½ minute. Add onion and saute.
Step 2
Add crumbled cottage cheese to the pan and saute. Add tomato basil pasta sauce and mix well. Add spinach puree to the wok and mix. Preheat an oven to 180°C. Heat all the rice in the microwave.
Step 3
Add salt and garam masala powder to the spinach mixture and mix well. Add salt and dried fenugreek leaves to the cottage cheese mixture and mix well.
Step 4
Add half the rice to the spinach mixture and half to the cottage cheese mixture and mix well.
Step 5
Adjust salt in both the wok and the pan and cook for a minute. Grease a round steel mould over an oven proof plate. Put some of the spinach rice and press well.
Step 6
Over this put a layer of cottage cheese rice and press. Bake in the preheated oven for 10 minutes. You can serve it without baking too.
Step 7
Top with a little crackling spinach and serve hot.
Nutrition Info
Calories : 3314 Kcal
Carbohydrates : 372.5 gm
Protein : 161.7 gm
Fat : 275.8 gm
Other : 29
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
