Ingredients

Method

• 30 g pistachio, roughly chopped
• 30 g slivered almonds
• 2 T butter
• 1 T olive oil
• 3 cloves garlic, finely chopped
• shallots, chopped
• 1 stick cinnamon
• 1⁄4 t cumin seeds
• 1⁄2 star anise
• 210 g basmati rice, rinsed
• 2 1⁄2 cups vegetable stock
• 1⁄2 t salt
• 400 g Woolworths paneer, cubed
• 2 T Woolworths Everything onion-and-chilli paste
• egetable oil, for frying
• 1⁄4 cup pomegranate rubies
• 2 T fresh coriander, chopped

Method

Ingredients

1. Place the nuts in a dry pan and toast for 2–3 minutes until slightly golden. Remove from the pan and set aside to cool.

2. Heat the butter and oil in a saucepan with a lid over
a medium-high heat, then add the garlic, shallots and cinnamon. Fry until translucent, then add the remaining spices and fry for a further 2 minutes until fragrant.

3. Add the rice and stir for a minute, then add the stock and salt. Bring to a boil, then reduce the heat to low, cover with a lid and cook for 15 minutes. Do not lift the lid.

4. Meanwhile, coat the paneer in the onion-and-chilli paste and fry in a little oil in a non-stick pan until
golden. Take care as the paneer will splatter. Drain on kitchen paper.

5. Once the rice is cooked, remove the lid and fluff with a fork. Place in a bowl, stir through the nuts, paneer, pomegranate rubies and coriander.

Find more curry recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones