Rice Salad Casserole

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 7 to 8 serving
Ingredients

• cooked rice (chawal) (each grain of the cooked rice should be seperate)
• 1/4 cup grated fresh coconut
• 1/2 cup soaked and cooked kala chana (brown chick peas)
• 1/2 cup strawberries chopped medium
• 1/4 cup peeled and finely chopped cucumber
• 1/4 cup chopped spring onions with greens
• 12 to 15 whole black grapes
• 1/4 cup sweet corn kernels (makai ke dane) , blanched
• 1/4 cup pineapple , sweetened
• 2 tbsp basil , chopped
• 1 cup lettuce leaves
• 1/4 cup walnuts (akhrot) toasted and chopped
• salt to taste
• 2 tbsp olive oil

For The Tempering

• 1 tbsp olive oil
• 2 tsp cumin seeds (jeera)
• 2 tsp aniseeds (vilayati saunf)

To Be Mixed For The Dressing

• 1 tbsp olive oil
• salt to taste
• freshly ground black pepper (kalimirch) powder to taste
• 2 tbsp finely chopped basil

For The Garnish

• 2 tbsp soaked raisins (kismis)
• 7 to 8 dollops of thick fresh curds (dahi)

To Serve

• crisp fresh roasted multigrain khakhras
• warm green tea

Method
For the tempering

1. Heat olive oil in a pan, add the cumin seeds and aniseeds. When the seeds crackle take it off the flame and keep aside.

How to proceed

1. In a casserole make layers starting with half the lettuce, chana and strawberry,pineapple and sweet corn,half of the coconut and rice.
2. Pour half of the tempering and dressing over it.
3. Then layer with walnuts, remaining lettuce,grapes, spring onions, cucumber, coconut and rice, remaining tempering and dressing.
4. Garnish with raisins and curds.
5. Serve immediately or refrigerated for half an hour with khakhras and green tea.