Jain Butter Paneer With Almond Rice Recipe

About this recipe

A rich and creamy Jain-friendly butter paneer dish served over fragrant almond rice, perfect for a satisfying dinner. This vegetarian recipe is free of root vegetables and packed with flavor.

Ingredients

• 100 g Premium Coriander Leaves Without Roots
• 200 g Id Soft And Creamy Paneer
• 1 Kg Kissan Tomato Paste
• 200 ml Amul Taaza Tetra
• 1 pack (1 kg) 921 Extra Long Grain Biryani Basmati Rice
• 100 g Mother Dairy Salted Butter
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 500 g Uttam Sugar Brown Sugar Cubes
• 50 Kg Brown And Polson Custard Vanilla Powder
• 200 g Grand Masala Handmade Garam Masala

Instructions

1. 1. Cut 500 g of paneer into cubes and set aside.
2. 2. Heat 1 tablespoon of canola oil in a large saucepan over medium heat for about 30 seconds. Add the paneer cubes and cook for 2-3 minutes until lightly golden.
3. 3. Add 3 tablespoons of garam masala and 1 tablespoon of tomato paste to the saucepan. Stir well to coat the paneer evenly, giving it a vibrant red color.
4. 4. In a bowl, combine 375 ml of milk and 2 teaspoons of brown sugar. Mix until smooth and lump-free.
5. 5. Pour the milk mixture into the saucepan with the paneer. Stir continuously while bringing the mixture to a boil.
6. 6. Reduce the heat and simmer the sauce for 5 minutes, stirring occasionally, until it thickens and the flavors meld together.
7. 7. In a separate small saucepan, cook 1 1/2 cups of biryani basmati rice according to package instructions.
8. 8. Once the rice is cooked, add 30 g of butter and stir until melted and evenly distributed.
9. 9. Serve the butter paneer over a bed of the buttery rice. Garnish with 2 tablespoons of fresh coriander leaves.