Put plenty of water to boil.
Add enough salt, rice, cook till done, but each grain is separate, not mushy.
Drain in colander, cool spread out in a large plate.
To assemble, take a square or other transparent flatbottomed, casserole dish.
Grind coconut, mint, two chillies, half ginger and garlic, to a paste.
Heat half oil in a heavy pan, add ground paste, stir.
Add onions, stir fry till they are transparent.
Cool a little, add one third of rice, salt, half lemon juice, mix well.
Empty mixture into casserole, gently pressing down evenly with a spatula.
Clean pan, add half of remaining rice.
Mix in paneer, cheese, salt and pepper to taste.
Empty over green layer, spread and even out level with spatula.
Clean and heat pan, add remaining oil, allow to heat.
Add carrot, remaining whole chillies slit, ginger, garlic, stir till tender.
Add salt to taste, lemon juice.
Mix in remaining rice, mix gently.
Empty over white layer, spread and even out level with a spatula.
Place both whole chillies, decoratively in centre.
Sprinkle milk all over casserole.
Bake in a preheated oven at 200oC for 10-12 minutes.
Serve piping hot with a wonderful curry or raitha.
Making time: 45 minutes
Makes: 6-7 servings
Shelflife: 1 day.
To refrigerate, cover unbaked casserole with cling film, freeze. Thaw to room temperature naturally, Then bake as for recipe.
Introduction to Independence Specials