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METHOD. Begin by making the masala mashed potato. Boil the potato in a large saucepan of salted boiling water for 12-15 minutes until tender, then drain and transfer to a mixing bowl.

Add the cooked rice, the remaining salt and gently stir together. Sprinkle the fried paneer and toasted nuts and seeds over the rice, followed by the saffron milk. Cover and simmer for 10 minutes ...

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