1 kg paneer,500gm long grain basmati rice, 250gm beaten yogurt or curd, 50gms sliced onions , 25 gms garlic paste,25 gms ginger paste, 200gms ghee, 10gms cloves , 10gms green cardamoms, 50gms mint leaves, 10gms javitri/mace, 5gms jayfal/nutmeg,5gms kewra water, 10gms sahajeera, 5gms sahamarich, 4-5 string saffron soaked in milk, to taste red chilli powder, 1/2 tsp turmeric powder, salt,sugar to taste,2,tbsp oil,2tomatoes.
Directions
To prepare this recipe, first take a large bowl,mix yogurt with red chilli powder, turmeric powder along with ginger,garlic paste. Mix all the ingredients well & add the sliced paneers into the mix.Let it marinate for about 1/2 an hour. Heat oil in a kadai ,add green cardamom, sliced onions ,then add the marinated paneer & saute it well. Now add tomatoes , red chilli powder,ginger& garlic paste,saute them again till the oil separated .Cook the paneer in low medium flame.Now on another burner boil water in a pan & add the whole spices. Once the water starts boiling add the soaked long grain basmati rice & cook it. Dry roast the biriyani masala like nutmeg, sahajeera,mace,sahamarich(white pepper),green cardamom,cinamon & then grind them in a grinder. In a kadai add ghee ,salt, sugar, dry roasted & grinded biriyani masala ,then the boiled rice. Add kewra water. Saute it for five mints.In a copper vessel heat ghee& then layer the rice fried with biriyani masala& then the cooked paneer & again the cooked rice. Now make a final layer of the garnish with mint leaves, fried onions(beresta), saffron soaked in milk & kewra water. Make a dough of the whole wheat flour & line the lid with it.Seal the copper vessel& put the vessel in a preheated oven on 180 degree centigrade for 15 mint. Serve hot.
