Ingredients:

  • 2 cups basmati rice, parboiled
  • 1/2 California walnut halves
  • 2 tablespoons oil
  • 1 cup paneer, cut into cubes
  • 1/2 cup fried onions
  • 1 tablespoon ginger- garlic paste
  • 1/2 cup curd
  • 1/2 cup California walnut milk
  • 1/2 cup tomato, sliced
  • Salt as required

Dry Spice Mix

  • 1/2 stick cinnamon
  • 1 tablespoon red chili powder
  • 1/2 gram saffron
  • 1 teaspoon turmeric powder
  • 1 teaspoon green cardamom seeds
  • 1/2 teaspoon cloves
  • 1 tablespoon coriander seeds
  • 1 teaspoon pepper corns
  • 1/2 teaspoon cumin seeds
  • 1/2 cumin seeds
  • 1/2 teaspoon fennel seeds

Garnish

  • Dried rose petals
  • Coriander leaves

Preparation:

  1. Grind the dry spices to a fine powder. Keep aside.
  2. In a pot, take curd and California walnut milk. Whisk till lump-free.
  3. Add the spice mix, fried onions, tomatoes, ginger- garlic paste, tomato slices and salt.
  4. Mix well. Add paneer cubes and California walnut halves. Add one cup of water and place the pot on medium flame.
  5. Top with parboiled rice.
  6. Furthermore, top with dried rose petals and coriander leaves.
  7. Cover with a lid and cook on medium-low flame for 20 minutes.
  8. Fluff with a fork and serve with kachumber or raita.