Upside-Down Rice Dish

RICE:

2 cups rice

Carrots

Peas

Ghee

Salt

4 cups boiling water

Cook the rice and veg.

CHICKEN:

2 cups cubed white meat

1 large onion chopped finely or grated

1 and 1/2 tsp ginger garlic

1 tsp salt

2 tsp red chilli flakes

2 tsp danha jeeru powder

1/2 tsp haldi

1 tsp tandoori spice

2 tbl tomato puree

2 large tomatoes grated

1. Brown onions and whole jeeru in some cooking oil or ghee.

2. Add ginger garlic and braise

3. Add chicken and dry spices and braise.

4. Add tomato and puree and cook down until thick gravy and oil floats.

VAGAAR:

1 cup boiling water

1 tsp ghee

2 tsp coconut powder

Mix above and keep aside.

LAYERING:

Grease a round oven dish with ghee.

Add 1/3 of the rice and pack tightly.

Add the cooked chicken and thick gravy and pack tightly.

Add 2 tbl ready made green danha chutney and spread evenly.

Add final layer rice and pack tightly.

Pour vagaar over.

Steam in oven on 110 degrees for 20 min.

Place serving dish over the oven dish.

Carefully flip the rice over like removing a cake.

Garnish with golden fried potatoes and a bit green danha.

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