Stuffed Rice is a rice where the rice is stuffed with a curry and presented . It is the serving style which is unique .
While hosting dinners I always feel that music , flowers and candles play an important role , but the presentation of food is equally important and the guests should feel special .
The next three days I shall be presenting rice in a special way and for today I am serving this simple to make Stuffed Rice where your guests are sure to be amazed when they take their first helping .
For making Stuffed Rice one can use any variety of rice . You could choose the long grained , medium grained or even the short grained rice . The Japanese sushi rice too can be used for this particular recipe . We just need to make sure that we use hot rice so that they form a firm layer and stick to each other. I have used my favourite Dehraduni Basmati which leave behind a wonderful aroma .
The rice is simple but are flavoured with whole spices , and they are stuffed with a rich Paneer Curry . A jelly mould or any deep baking tin would work to make this rice . It is important to grease the mould and use hot rice. Hot rice will stick to each other on pressing , but you have to be careful while making this rice wall as the rice is hot . You could wet your hands and press the rice , or use gloves ! Once you have lined the mould you can add the curry and then finally cover and seal with more rice . The stuffed curry has to be slightly thick else it will seep out of the rice . The rice when flipped over looks like a tower of simple rice , it is only when you serve one gets to know that it has a surprise inside .
I served the rice with some freshly boiled green peas , which complemented the rice very well . I could not hold the surprise for the family as I had clicked the pics before serving . The rice , curry and the peas made a wholesome meal and we enjoyed it on a routine dinner . No , I did not serve these to any guests as it gets difficult to click then , but surely they will feature in one of the upcoming dinners .
The Stuffed Rice are my Day 16 post under the theme Biryani, Pulao ,Khichadi Festival.
1 cup rice
1 stick cinnamon
2 green cardamoms
2 tbsp oil / ghee
Salt to taste
Few strands saffron dissolved in water
Paneer Butter Masala
200 gms cottage cheese
2 cloves garlic
1” piece ginger
1 large onion , boiled and puréed
1 big cardamom
1 tsp shahi jeera
1/4 tsp turmeric powder
1/2 tsp chilly powder
1/2 tsp coriander powder
1/2 tsp kitchen king masala
Salt to taste
1 tbsp kasoori methi
2 tbsp butter
Heat a tablespoon of oil and add the onion paste .
Cook till it is pink , add ginger garlic paste.
Cook further till the onions are golden .
Add tomato purée and cook till there’s no moisture .
Add turmeric powder , coriander powder , red chili powder, kitchen king masala and salt .
Add little water and mix well . Add paneer pieces and let simmer till the paneer gets well coated with the gravy .
Add butter and sprinkle some kasoori methi.
Soak the saffron Ina tbsp of Luke warm water .
Wash and soak the rice for 20 minutes .
Place 21/4 cups of water to boil .
Take a Muslim cloth and tie cloves , shahi jeera , big cardamom and bay leaf .
Add the muslin bundle to the boiling water , let boil for a while so that the flavours from the spices are infused.
Add salt and a tablespoon of oil.
Add rice and cook till about 80 % of the water is absorbed.
Simmer the flame , cover the rice and place a heavy mortar over it .
Let cook till the rice is done , which would take anywhere between 3-5 minutes .
Assembling the rice
Take a jelly mould and grease it lightly .
Brush the bottom lightly with some saffron water.
Put the hot rice into the mould reserving 3-4 tbsp .
Wet your hands and start pressing the rice on the sides and then at the bottom .
We need a layer of rice all around the inside of the mould , making it like a rice bowl .
Fill in the paneer stuffing .
Cover the paneer with rice , make sure it is well packed .
Take a plate and invert it over the jelly mould and flip it over .
You shall get stuffed rice . Serve with some fresh boiled green peas .
Here is what I have been posting under the Biryani, Pulao, Khichadi Festival –
Day 1 How to cook Rice with Absorption Method
Day 2 How to cook Perfect Rice for Biryani
Day 3 How to cook Rice in a Pressure Cooker
Day 4 How to cook Rice in a Microwave
Day 5 How to cook Rice in a Rice Cooker
Day 6 How to cook Basic Khichadi
Day 7 Undhiyu Biryani
Day 8 Banarasi Tandoori Biryani
Day 9 Bharwan Mirch ki Biryani
Day 10 Sindhi Thooma wara Chawara
Day 11 Achaari Panneer Pulao
Day 12 Nuts Pulao
Day 13 Mumbai Tawa Khichadi
Day 14 Vegetable Layered Khichadi
Day 15 Khichadi Bowl