Ring Pulao Recipe

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For the White Layer:
Paneer Cubes – 200 gms
Rice – 1 cup
Onion – 1, chopped
Ginger Paste – 1/2 tsp
Garlic Paste – 1/2 tsp
Green Chillies – 2 to 3
Grated Coconut – 1 1/2 cups
Poppy Seed Paste – 1 tbsp
Cumin Seed – 1 tsp
Curd – 2 tbsp
Boiled Corn – 1/2 cup
Oil – 2 tbsp
Oil for deep frying
Salt as per taste

For the Green Layer:
Rice – 1 cup
Ginger Paste – 1/2 tsp
Garlic Paste – 1/2 tsp
Green Chillies – 2 to 3
Spinach Puree – 1/2 cup
Coriander Leaves – 1/2 cup
Boiled Peas – 1/2 cup
Curd – 2 tbsp
Oil – 2 tbsp
Salt as per taste

1. Cut the paneer into 1 inch cubes.
2. Deep fry them and keep aside.
3. Grind the coconut, ginger, garlic, green chillies, cumin and poppy seeds.
4. Heat the oil.
5. Fry the onion and add the ground masalas.
6. Add the rice and paneer and 2 cups of hot water with salt to taste.
7. Mix in the corn and curd. Keep aside.
8. Grind the spinach, coriander leaves, ginger, garlic and green chillies together to make a puree.
9. Heat the oil and fry the above masala.
10. Add the rice and 2 cups water with salt to taste and cook till done.
11. Add the green peas and curd to it.
12. Mix well and keep aside.
13. Grease a ring mould and arrange the white layer of rice in it.
14. Press the green layer.
15. Cover with a foil and bake at 200*C for 15 minutes.
16. Unmold and serve hot.

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