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Achari Pulao adds a spicy twist of Mango pickle to Rice, by blending the tangy flavor of pickle with the pleasant aroma of Basmati Rice.

  • Charminar Special Pulao Rice - 2 cups
  • Green Peas - 3 tbsp. (boiled) 
  • Cloves - 2 
  • Cardamom - 2 
  • Cinnamon - 1 inch stick  
  • Saffron - 2 pinches 
  • Shahjeera (Caraway seeds) - ½ tsp. 
  • Milk - 1 tsp. 
  • Bay leaf - 1 
  • Oil/Ghee - 3 tbsp. 
  • Salt - as per taste

 

For Achari preparation:

  • Paneer - 2 cups (cut into cubes) 
  • Curd - ½ cup 
  • Turmeric powder - ½ tsp.
  • Fennel seeds - ½ tsp.
  • Mustard seed - ½ tsp. 
  • Green Chilli Pickle Masala - 1 tsp.
  • Meethi Dana (Fenugreek seeds) - ½ tsp. 
  • Cumin seeds - 1 tsp.
  • Mango Pickle Mustard Oil - 1tsp (taken from Mango Pickle jar) 
  • Salt - as per taste

Boil Charminar Special Pulao rice in a deep bottomed pan. Add a little Salt to avoid the Rice granules from sticking. Drain and keep the Rice aside. Let it cool.

In a bowl, add Milk and Saffron strands. Let them soak and release colour. Once done, add in the Rice and mix well. Keep it aside. Blend Curd, Green Chilli Pickle, Turmeric powder, Mustard, Fennel, Cumin, Fenugreek seeds and Mustard Oil from the Mango pickle and add Salt. Blend until seeds and spices are coarsely crushed. When the blended paste becomes smooth, pour in a bowl. Add Paneer Cubes and coat with the paste. Let it marinate for 15-20 minutes. Upon marinating, grill the Paneer with paste in a skewer or fry them in 1 tbsp. oil till the cubes turn golden brown. Keep the leftover paste aside. Now heat Oil/Ghee in a large pan. Season with Shahjeera, Cinnamon, Clove, Cardamom and Bay leaf. When they start spluttering, add the left over paste with Green Peas and cook for few seconds. Now add Kohinoor Basmati rice, Paneer and sprinkle Salt. Mix well.

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