A tangy and pungent rice recipe tossed in a lemon pickle paste.
ACHARI PANEER RICE
Ingredients
1 tbsp lemon pickle
200 gms paneer, cut into ½ inch cubes
3 cups cooked rice
½ tbsp oil
½ tsp mustard seeds
8-10 black peppercorns
2 bay leaves
½ red capsicum, cut into triangles
½ green capsicum, cut into triangles
½ yellow capsicum, cut into triangles
Salt to taste
Fresh coriander sprig for garnish
Method
1. Take lemon pickle in a blender and blend to a fine paste.
2. Heat oil in a deep non-stick pan, add mustard seeds and sauté till it splutters. Add black peppercorns and bay leaves. Sauté till fragrant.
3. Add the blended pickle and cook till oil separates on medium heat. Add the paneer, red, green and yellow capsicums. Sauté for 1-2 minutes.
4. Add the cooked rice, salt and cook for 3-4 minutes on medium heat.
5. Serve hot, garnished with coriander sprig.
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