Vedischer gebackener Gemüsereis

das rezept ist stark inspiriert von dem kochbuch vedische kochkunst von adirja dasa, allerdings habe ich zwei rezepte miteinander kombiniert und so ist dieses rezept nicht in dieser form in dem must-have kochbuch zu finden.

für 6:

reis:350 g basmati oder anderen langkornreis | 2 el ghee | 1 tl schwarze senfkörner | 3/4 tl fenchelsamen | 1 frische grüne chili, entkernt und fein gehackt | 1 tl frisch geriebener ingwer | 2 tl salz | 150 g joghurt | 1 tl butter
gemüsefüllung: 3 kartoffeln, geschält und klein gewürfelt | 200 g erbsen | 4 tomaten | 2 tl garam masala | 1 tl kurkuma | 1 tl gem. koriander | 3 el frisch gehackter koriander | 2 el ghee
ausserdem: frisch gehackte walnüsse und koriander blätter zu bestreuen

in einem mittelgrossen topf zuerst für den reis das ghee schmelzen, die senfkörner hineingeben und einen deckel auflegen, die senförner springen nun im topf herum, das kann man auch schön hören, sobald die senfkörner aufhören zu springen, die fenchelsamen, die chili, den ingwer dazugeben, kurz umrühren, dann den reis dazugeben, alles miteinander verrühren, sobald der reis schön mit der ghee-gewürzmischung überzogen ist, 600 ml warmes wasser und 2 tl salz dazugeben, die hitze ganz klein schalten und den reis in etwa 25 minuten fertig garen. den reis vom herd nehmen, den joghurt und die butter einrühren und nochmal etwa 5 minuten stehen lassen.

für die gemüsefüllung das ghee schmelzen, die gemahlenen gewürze kurz darin anschwitzen und dann die kartoffelwürfel einrühren, solange rühren bis die kartoffeln etwas angebräunt sind. die erbsen und tomaten dazugeben, die hitze reduzieren und das gemüse bissfest garen, nach bedarf kann noch etwas wasser dazugegeben werden, damit das gemüse nicht ansetzt. sobald das gemüse gar ist den frischen koriander unterrühren und mit etwas salz abschmecken.

nun eine kastenform ausfetten und die hälfte von dem reis hineingeben und etwas andrücken. die gemüsemischung darauf verteilen und zuletzt nochmal eine reisschicht obendrauf setzen. die form mit alufolie abdecken und für 20 minuten in den auf 140° vorgeheitzen ofen geben. mit etwas frischem koriander und ein paar gehackten walnüssen bestreut servieren. oberlecker!

sf | 18.2.2011 | 46 Kommentare

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