Royal jeweled festival rice cooked with pan-fried paneer cubes, saffron milk, toasted cashews, dried fruit, sweet spices, and peas.
Lunch · 20 min prep · 30 min cook · serves 6 Newly added
Ingredients
- 2 cups basmati rice , soaked 20 minutes and drained
- 1/2 cup paneer , cut into 1/2-inch cubes
- 1/4 cup cashew , raw split
- 1/4 cup raisin , golden
- 1/3 cup green peas , sweet fresh or frozen
- 4 tbsp ghee
- 1/2 tsp saffron threads , steeped in 2 tbsp warm milk
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 4 cloves
- 1/2 tsp nutmeg powder
- 2 tbsp sugar
- 2 tsp salt
- 4 cups water
Preparation
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Heat 2 tablespoons of ghee in a heavy pan; fry paneer cubes until golden on all sides, then drain.
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In the same ghee, fry cashews until pale golden; remove and set aside with paneer.
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Add remaining 2 tablespoons of ghee to pan over medium heat.
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Add cumin seeds, fennel seeds, and cloves; fry for 30 seconds until crackling.
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Add drained basmati rice; sauté for 2 minutes to seal grains.
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Stir in green peas, steeped saffron milk, sugar, salt, and 4 cups of water.
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Bring to a vigorous boil, then cover with a tight lid and lower flame to minimum.
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Cook for 18 minutes without opening the lid.
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Uncover, scatter fried paneer cubes, cashews, raisins, and nutmeg powder over top.
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Gently fold ingredients with a fork, cover, and rest 5 minutes before offering.
In the tradition
Pushpanna (‘flowered rice’) is traditionally prepared during major Gaudiya Vaishnava festivals and celebrations. The dish combines textures of soft cheese, crunchy nuts, sweet dried fruits, and warming spices, embodying the festive aesthetic of the Bhakti culinary heritage.
Sources & further reading
- Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking , Yamuna Devi (Page 94, Bengali Royal Rice)
- Great Vegetarian Dishes , Kurma Dasa (Page 35, Pushpanna)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.