Baked Aloo Gobhi Rice
1 hour 15 minutes
Indian/Indian Fusion
Serves 4-6
This Baked Aloo Gobhi Rice is a comforting fusion-style casserole that layers fluffy basmati rice, roasted potatoes and cauliflower, creamy tomato masala, and melty mozzarella cheese into one hearty dish. Packed with warming Indian spices and rich, oven-baked flavor, it brings a modern twist to the classic North Indian favorite while still feeling deeply homemade and comforting. Perfect for family dinners or festive gatherings, this vegetarian bake is bold, satisfying, and delicious served with raita or yogurt on the side.
Ingredients
For the Rice
- 1 ½ cups Basmati Rice
- 3 cups Water
- 1-2 tbsp Oil
- 1 tsp Cumin Seeds
- 2 Bay Leaves
- 1-2 Black Cardamom
- Pinch of Hing
- 1 tbsp Minced Garlic
- 1 tbsp Grated Ginger
- Salt to taste
- 2 tbsp Chopped Coriander Leaves
For the Air Fried Aloo Gobhi
- 2-3 Medium Sized Potatoes, cut into wedges
- 1 Medium Head of Cauliflower, cut into florets
- 1 tsp Minced Garlic
- 1 tsp Grated Ginger
- 2 Green Chilies, chopped
- ¼ tsp Hing
- ½ tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1-2 tsp Coriander Cumin Powder
- 1 tsp Garam Masala
- 1 tsp Kasoori Methi
- Salt to taste
- 2 tbsp Oil
For the Tomato Masala Paste
- 2 tbsp Butter
- 1 Onion, chopped
- 2 Tomatoes, chopped
- 1 Green Chili, chopped
- 1 tsp Minced Garlic
- 1 tsp Grated Ginger
- 3-4 Fresh Coriander Springs
- 7-8 Cashew Nuts
- 1 tsp Cumin Seeds
- 1 tsp Kasoori Methi
- Pinch of Hing
- ½ tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder
- ½ tsp Garam Masala
- Salt to taste
- 2-3 tbsp Water
For Layering and Baking
- 2-3 tbsp Cream
- ½ cup Boiled Green Peas
- 1 cup Shredded Mozzarella Cheese
- Fresh Coriander Leaves
- 1/2 cup olive oil
- 2 tsp Dijon mustard
- Large pinch of salt and pepper
For the Salad:
- 2 (16 oz) cans cannellini beans, drained and rinsed
- 3 Persian cucumbers, diced
- 2 medium red bell peppers, diced
- 1 (14 oz) jar artichoke hearts, drained and diced
- 1/4 red onion, minced
- 1 large bunch dill, finely chopped
- 1 large bunch parsley, finely chopped
Preparation
Prepare the Rice
- Wash and soak the basmati Rice for 20 minutes.
- Heat oil in a pot. Add cumin seeds, bay leaves, black cardamom, and hing.
- Add minced garlic and grated ginger. Sauté for a few seconds until aromatic.
- Drain the soaked rice and add it to the pot. Gently mix for 1 minute.
- Add water and salt. Mix well and let it come to a boil.
- Cover and cook on medium flame until the rice is fully cooked.
- Fluff the rice gently with a fork and sprinkle chopped coriander leaves. Set aside.
Air Fry the Aloo Gobhi
- Wash, clean and cut cauliflower into florets, peel potatoes and cut into wedges. Add it into an air fryer basket.
- Add minced garlic, grated ginger, chopped green chilies, hing, turmeric powder, red chili powder, coriander cumin powder, garam masala, kasoori methi, salt, and oil.
- Mix everything well until the vegetables are evenly coated.
- Air fry at 385°F for 18 to 22 minutes or until the potatoes are tender and the cauliflower is slightly roasted. Shake the basket halfway through cooking. Once done set aside.
Make the Tomato Masala Paste
- Heat butter in a pan.
- Add cumin seeds and let them splutter.
- Add chopped onion, tomato, green chili, garlic, ginger, coriander leaves, cashew nuts, kasoori methi, hing, turmeric powder, red chili powder, coriander powder, garam masala, and salt.
- Cook while stirring until the mixture becomes soft and mushy.
- Add a little Water and cook for another 2 to 3 minutes.
- Let the mixture cool slightly.
- Transfer to a blending jar and blend into a smooth paste.
Assemble and Bake
- Preheat the oven to 375°F.
- Take a casserole or baking dish, spread the prepared tomato masala paste evenly as the bottom layer.
- Top with a few spoons of fresh cream and spread gently.
- Add a layer of cooked ice.
- Spread the air fried aloo gobhi mixture evenly over the rice.
- Sprinkle Boiled Peas chopped coriander leaves on top.
- Add a generous layer of shredded mozzarella cheese.
- Cover the baking dish with foil.
- Bake for 15 to 20 minutes until the cheese melts and everything is heated through.
- Remove from the oven and let it rest for 5 minutes before serving.
Tips
- Soaking the rice helps keep the grains long and fluffy.
- Air frying gives the cauliflower and potatoes a delicious roasted flavor without deep frying.
- Blend the masala only after cooling slightly for a smooth and creamy texture.
- Add extra Green Chilies if you prefer a spicier dish.
- You can add grated cheese on top before baking for a fusion style variation.
- Serve hot with Raita, Pickle, or a simple Yogurt Salad.
- Leftovers taste even better the next day after the flavors settle together.
