I made this almond and paneer rice on Vijaya Dasami ( Dussehra). I had lots of chores to be completed and so wanted to make a simple, but wholesome lunch. Also, I did not have much vegetables.
It’s like making regular vegetable pulao. Since I wanted the paneer to be crisp, I added the sautéed paneer to the cooked rice. Almonds too added a nice crunch to the rice and the nutty almond indeed complimented the paneer well.
Almond and paneer rice was very much appreciated at home. So, I am happily sharing the recipe of this easy to make, simple but yummy and wholesome rice:)
Basmati rice- 1+1/2cups
Butter – 1 tbsp
Bay leaf – 2-3
Cinnamon- 1 inch
Star anise- 1
Salt to taste
Paneer – 200 gms
Cumin seeds ( jeera) – 1 tbsp
Sliced almonds( Badam)- 3 tbsps
Cumin powder – 2 tsps
Red chilli powder – 1/2 tsp
Dry mango powder – 1/2 tsp
Garam masala powder- 1/2 tsp
Ghee – 1 tbsp
Salt to taste
Wash and soak basmati rice for 10-15 mins. Drain and keep it aside.
Heat butter in a pan. To the melted butter, add bay leaves, cinnamon and star anise. Sauté for few seconds and add the drained rice. Continue to sauté for few more seconds. Add 3 cups of water and salt to taste. Mix well and check the seasoning.
Close the pan with a lid, reduce the flame and cook till the rice becomes soft and dry.
Fluff it gently with a fork.
Cut paneer into cubes. Add ghee in a pan. Add cumin seeds. When it starts spluttering, add the paneer and sauté for few seconds.
Add the sliced almonds, turmeric powder, red chilli powder, dry mango powder and garam masala powder and little salt. Mix well and continue to sauté till the paneer turns crisp.
Add paneer to the cooked rice and mix gently. Sauté the rice on a high flame just for a min.
Serve the rice hot with dal/ any vegetable gravy and raita of your choice:)