PALANNA
Ingredients:
basmati rice – 11/2 cups
saffron threads – 1/4 tsp
hot milk – 1 tbsp
water – 3 cups
salt – 2 tsp
nutmeg powder – 2 tbsp
sugar – 2 tbsp
groundnut oil – 1/2 cup
almond slivers – 1/4 cup
raisins – 3 tbsp
cashewnut bits – 1/4 cup
paneer cubes – 200 gm
cooked green peas – 1/4 cup
shelled and deveined prawns – 11/2 cups
grated coconut (optional) – 2 tbsp
ghee – 1/4 cup
fennel seeds – 1 tsp
shahjeera – 1 tbsp
piece of cinnamon – 2.5 cm
green cardamoms – 6
cloves – 6
garam masala powder – 1/2 tsp
powdered mace – 1/4 tsp
green cardamom powder – 1/4 tsp
freshly crushed pepper – 1 tsp
chilli powder – 1/2 tsp
?Wash and soak the rice for half an hour. Drain. Soak the saffron in the milk.
?Boil the water, salt, saffron milk, nutmeg and sugar. Cover when it comes to a boil and simmer 5 minutes. Keep covered.
?Heat the groundnut oil in a Karahi, fry the almonds, raisins, cashewnuts and paneer cubes, one by one, lightly and remove. Fry the prawns till they change colour to a deep orange.
?Heat half the ghee in a degchi. Add the rice and saute for 3-4 minutes or till the rice turns opaque. Add the hot, flavoured water and stir. Reduce heat and cover once it comes to a boil.
?Cook without stirring for 15-20 minutes till the water is absorbed and the rice is tender and fluffy. You may put a tawa underneath the degchi during the last 5 minutes of cooking. Remove.
?Heat the remaining ghee in a heavy pan over moderate heat. Season with the fennel seeds, shajeera, whole garam masalas. When they change colour, add the peas, paneer, nuts, raisins, prawn and grated coconut, if using. Saute 1 minute. Mix the garam masala powder, powdered mace, cardamom powder, pepper and chilli powder. Remove from heat.
?Carefully combine the cooked rice with the fried ingredients. Serve hot.
