- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
Please connect to Internet to continue
Cooking Time
Preparation Time : 15
Cook Time : 40
Total Time : 55
Ingredients
Serves 4
Rice 2 cups
small bunch methi leaves 1 nos
Paneer 200 gms
big onion 2 nos
tomatoes 2 nos
green chillies 4-5 nos
curd 1 cups
ginger garlic paste 2 tbsp
Mint n coriander leaves 1 tbsp
Whole garam masala: cardom2 2 nos
cloves 1-2 nos
cinnamon 3-4 nos
black pepper 3-4 nos
staranise 1 nos
shahi jeera 1 nos
red chilli PD 1 tbsp
coriander PD 1 tbsp
Salt to taste 1 tsp
garam masala 1/4 tsp
oil 5-6 tbsp
ghee 1-2 tbsp
Kesar water 1 cups
Directions
Wash and soak rice.
Boil the water by adding whole garam masala, drops of lemon juice,salt.
Once the water boils add rice and cook till it cooks 75-80%.
Drain the water and keep aside.
To make gravy : In a kadai add oil then add chopped onion n fry till golden brown.
Take out some fried onion for further use.
In same oil add ginger garlic paste saute for a minute, add tomato puree,chopped methi leaves, and fry then add all the dry powder.
Now add beaten curd and cook till oil separate.
Finally add paneer and mix gently.
Take a big vessel put rice then layered with methi Chaman masala, add mint pudina , fried onion, again rice then methi Chaman, repeat the process.
On top layer of rice should come.on top add mint n coriander fried onion, ghee, then kesar water.
Keep it on dum for 15-20 mins.
Serve hot with raita.
Asifa Kouser
60 Recipes
