Name: Rice Roulade recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 10 min
Cook time: 1 min
Total time: 11 min
Yield: 4
Ingredients: Leftover cooked rice 2 cups; Leftover boiled potatoes big 2; Mint coriander kabab chutney ( leftover ) 3 tablespoons; Black whole pepper 1 teaspoon; Dried thyme 1 teaspoon; Garlic powder 1 teaspoon; Sesame oil 2 tablespoons; Leftover Paneer dry masala 1 cup; Carrot strips 5; Scallion strips; Salt 1/2 teaspoon

Ingredients Serving: 4

Leftover cooked rice 2 cups
Leftover boiled potatoes big 2
Mint coriander kabab chutney ( leftover ) 3 tablespoons
Black whole pepper 1 teaspoon
Dried thyme 1 teaspoon
Garlic powder 1 teaspoon
Sesame oil 2 tablespoons
Leftover Paneer dry masala 1 cup
Carrot strips 5
Scallion strips
Salt 1/2 teaspoon

Instructions

Firstly grind cooked rice and potatoes to a smooth dough in a food processor/ mixer . Don’t add liquid .
Add garlic powder , salt and black whole pepper to the mixer along with rice and potatoes while grinding .
Line a parchment sheet on a flat surface .
Grease the sheet with sesame oil .
Transfer the rice potatoes dough to the greased sheet .
Spread the dough to a smooth rectangle with greased hands . Trim the extras .
Coming to our paneer dry masala , break the paneer pieces using a spatula so that it looks crumbled . We need a Kheema form .
Spread the paneer Kheema evenly over the rice layer . Leave out the corners . Done spread paneer till the corners .
Now arrange carrot strips and scallion strips alternatively as segments without overcrowding .
Spread mint coriander ( kabab ) chutney on some segments . The chutney shouldn’t be pouring .
Now gently roll the rice sheet from one side to another very patiently . Roll and finally remove the parchment sheet .
Rice Roulade is ready . Sprinkle thyme .
Apply oil on the knife and use that knife to slice roulade for achieving smoother rolls .

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