Foil Baked Rice and Curry
By Admin
Freshwrapp Aluminium Foil Recipe - Rice And Curry

A new and easy way to make rice with paneer and green peas gravy


Prep Time:
30 mins

Cooking Time:
50 mins




  • For the Rice

    1/2 cup rice

    75 grams paneer

    1/3 cup boiled green peas

    1/2 teaspoon caraway seeds (shahjeera)

    1 finely chopped green chilly (optional)

    1 tablespoon ghee


    For the Curry

    1/2 onion

    1/4 coconut

    1/4 tsp sugar

    1 tablespoon ghee

    Salt to taste


    For the Curry Paste

    2 cloves garlic (lehsun)

    3 red chillies

    1 tsp coriander seeds(dhania)

    1/2 tsp cumin seeds (jeera)

    1 tsp poppy seeds (khus-khus)

    1 1/2 tablespoon grated fresh coconut

    2 cardamoms (elaichi)

    12 1/2 mm. (1") piece of ginger (adrak)


Instructions for the Rice

Boil the rice.

Cut the paneer into small cubes.

Heat the ghee in a vessel and fry the shah-jeera for a little while.

Add the rice, paneer, green peas, chillies and salt.


Instructions for the Curry

Chop the onion finely.

Grate the coconut, add 1 1/2 teacups of water and allow to stand for a little while. Blend in a liquidiser and strain.

Heat the ghee in a vessel and fry the onion for 2 minutes.

Add the paste and fry for 3 to 4 minutes.

Add the coconut milk, sugar and salt. Cook for at least 10 minutes.


Baking Instructions

Take a large piece of Freshwrapp foil and spread alternate layers for rice and curry in it, so that there are three layers of rice with two layers of curry in between.

Make a packet of the foil and bake in a hot oven at 450°F for 20 minutes.

Serve with love.