A lovely and creamy Rice Tray Bake for those lazy night
October 21, 2024 | by Thevakorn Lauritsen
Have you always wondered if you could have a easy tray bake packed with flavour but minimal effort?
Try this amazing weeknight meal where you do minimal prep and let the oven do all the work for this recipe.
This dish is a mix between Biryani and Pilaf with added everyday ingredients you can find from your average grocery store.
Paneer Coconut Rice Tray Bake with Coriander Chutney
An easy weeknight meal for those days where you just want minimal handling but maximum flavour
Equipment
- 1 Oven tray (Ideal for tray bake dishes and lasagna)
- 1 Cutting Board
- 1 Chefs Knife
- 1 Small bowl
- 1 Tablespoon
Ingredients
- 2 tbsp Rapeseed Oil Or another neutral oil
- 150 gram Basmati Rice or Jasmin rice
- 1 Bulb Red Onion Diced (keep 1 quarter back for sliced onions to dress on top)
- 1 Can Coconut Milk 400 ml
- 1 Can Butter Beans 400 ml incl. liquid
- 1 tbsp Curry Powder
- 1 cube Chicken Stock Cube or any other flavor stuck cube
- 1 Block Paneer Sliced into 2-3 cm cubes (Or any other protein if you wish)
- 1 handful Coriander (fine chopped) Or Parsley if you don't like it
- 2 Pieces Garlic Clove Minced
- 1 tbsp Ginger Minced
- 1 whole Lime
- 1 piece Whole Chili Diced
Instructions
- Get a ovenproof tray out on the counter – Metal preferred but ceramic is a good alternative
- Add Basmati Rice, Red Onion, Oil and Curry Powder and mix together until the curry powder is fully coating all the rice grain
- Add coconut milk, butter beans, stock cube and mix well together
- Add the paneer pieces on top and put into the pre-heated oven
- Pre-heat oven to 225 C (no fan) or 200 C (w/ Fan) and cook for 20-22 min
- While the tray bake is cooking you can prep your herb chutney. Add the minced ginger, minced garlic, diced chilies, coriander and juice from 1 lime and mix well together with a spoon
- Once the tray bake has finished cooking, take it out and pour the herb chutney on top.
- Now the tray bake rest for 5 minutes and then serve