ACK 4.12: Pushpanna

Pushpanna

Flower rice

With its many garnishes and seasonings, pushpanna is one of the most opulent of rice dishes, and, as its name implies, it's as colorful as a bouquet of flowers. Some cooks add pieces of chopped dried fruits to heighten the effect.

Preparation and cooking time: 40 min

8 oz (225 g) pressed paneer
1 teaspoon ground cinnamon
3/4 cup (100 g) cashews or blanched almonds
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1 1/2 cups (100 g) grated coconut
1/4 teaspoon asafoetida
6 tablespoon ghee or butter
1/4 teaspoon ground cloves
1 teaspoon fennel seeds
2 cups (350 g) basmati or other good-quality long-grained white rice
1 teaspoon cumin seeds
2 bay leaves
6 cardamom pods, bruised
3/4 cup (100 g) raisins
2 teaspoon ground coriander
3 1/2 cups (825 ml) whey
1 teaspoon turmeric
1/2 cup (100 g) sugar
1 teaspoon grated nutmeg
1 tablespoon salt

Cube the paneer, or knead it into a dough to be rolled into 1/2-inch (2.5 cm) balls. Deep-fry the cubes or balls and drain in a colander. Deep-fry the nuts and drain them with the cheese. Toast the grated coconut in 2 tablespoons of the ghee and set the coconut aside.

Heat the remaining ghee in a large saucepan. When it begins to smoke, toss in the fennel, cumin, bay leaves, and cardamom. After 30 seconds, add all the powdered spices. Stir-fry for a few seconds, then add the rice. Stir until the grains are translucent and lightly browned. Add the fried cheese, raisins, sugar, and salt. Add the whey. (This can be the whey from your paneer. If you don't have enough whey, add water). Mix gently. Bring to a boil, then adjust to the lowest heat and cover the pan tightly. Cook for 20 minutes until the rice is tender. Then add the fried nuts and coconut and mix gently before serving.

Link to this page: https://prabhupadabooks.com/hkb/ack-recipes/4/ack-4-12-pushpanna