Arabian Loaf Nights

Arabian Loaf – a rice and potato based bake-dish is a favorite in my house. I learnt how to make this at Mrs. Alim’s finishing school course I attended in 2002 (I still haven’t figured out why it’s called Arabian Loaf but it is)! It’s been 14 years since, and every time I’m back home in Kolkata (India), my family and my friends insist that I make it at least once. I’m glad to share this delightful recipe
with you. It’s yummy to the extent that you might just bite off your finger!

To make about 1 round 9″ tin bake:

For Rice Base:

  • 2 Cups of Boiled Rice (left over works just as fine)
  • 1 Cup finely chopped Onion
  • ½ Cup finely chopped Capsicum
  • 2 Green Chillies – finely chopped
  • 1 Cup of ground Cashewnuts
  • 1 Cup Bread Crumbs
  • 1 tbsp Butter
  • 1 tbsp Cooking Oil
  • 250 ml Milk
  • Salt & Pepper to taste
  • 1 tsp of Red Chilli Powder
  • Zest of 1 Lemon
  • Some Chopped Coriander
  1. Heat oil & butter together in a pan & saute the onions, chillies and capsicum.
  2. Add the rice, salt, pepper, chili powder, lemon zest & mix well. Saute for
    about a minute.
  3. Put the ground cashew and bread crumbs and again saute for a min.
  4. Add milk and mix well. I suggest that you use milk a little more than the given quantity as the bread soaks it up. 
  5. Adjust the condiments as per taste and take the rice off  heat.

For Potato Mash Topping:

  • 4 large Potatoes – boiled and mashed
  • 2 tbsp of softened Butter
  • ½ Cup Warm Milk
  • Salt & Pepper to taste
  1. Mix the mash potatoes well with the butter and milk. Add salt & pepper as per
    your taste. [Use freshly cracked pepper for a nice peppery punch]

Assembling the Bake:

  1. Grease the bake dish with butter/cooking spray
  2. Layer the rice evenly to get about an inch and half thickness
  3. Top it with the potato mash (about ¾ of an inch or may be 1 inch thickness)
  4. Spread some melted butter on top and bake at about 180 degrees for about 10 mins and then grill for 15 mins to get a golden color on the potato top.
  5. Garnish with some fresh coriander and serve piping hot

 

 

Tip: For Non Vegetarians, substitute the cashew nuts with minced lamb/mutton meat.

Since it’s a full meal in itself, a bowl of light soup compliments it perfectly. Trust me, you make it once and you will have to cook it all your life on popular demand!  

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