Ingredients
For gravy
Tomato 2 big size
Coconut paste 1 tsp
Smashed potato paste 1 tsp
Garam masala 1/4 tsp
Finely chopped onion 2 medium size
Ginger garlic paste 1/2 tsp
Chopped green chilies 2
Kashmiri red chili 1
Coriander leaves 2 tsp
Biryani masala 1/2 tsp
Red chili powder 1/4 tsp
Ghee 2-3 tbsp
Salt to taste
Whole spices : Cumin seeds 1/4 tsp+Bay leaves 2 + Pepper corns 1/4 tsp +Cloves 3-4 +Cinnamon 2 small pieces
Paneer marination
Paneer cubes 1/2 cup
Curd 1/4 cup
Lemon juice 1/2 tsp
Garam masala 1/2 tsp
Ginger garlic paste 1/2 tsp
Red chili powder 1/4 tsp
Salt to taste
For pre rice cooking
Basmati rice 1 cup
Water 1.5 cup or less
Ghee 1 tsp
Whole spices : Bay leaves 2 + Pepper corns 1/4 tsp +Cloves 3-4 +Cinnamon 2 small pieces
Salt to taste
Method
Soak rice in water for 1 hr. Then cook rice in pressure cooker for 2 -3 whistles with bay leaves, cloves, cinnamon, salt and 1 tbsp ghee till 90% rice is cooked. After whistles, release pressure and take out rice and spread on plate. Allow it to cool.
Mix curd, red chili powder, garam masala, turmeric powder, ginger garlic paste, lemon juice, salt and paneer cubes. Keep it in freeze for 1 hr.
Chop tomatoes add 1/2 cup of water and cook for 10 min. Allow it to cool. Make puree in blender.
Chop lengthwise 1 big onion and fry in thick bottom pan till dark brown & crispy. Take out onion. Keep it aside.
In the same pan or different thick bottom pan, add 2 tbsp ghee, then add cumin, kashmiri chili and khada masala. After it crackles, add finely chopped onion, ginger garlic paste, coconut paste, coriander, finely chopped green chilies, red chili powder and salt. Roast for 5-6 min. Then add tomato puree mix well. Again roast for 4-5 min. switch off the flame.
Heat another thick bottom non stick sauce pan. Add ghee then add half of boiled rice, cover rice with gravy then on top of it add marinated paneer, again add remaining rice. Then sprinkle crispy brown onion. Also sprinkle melted 2 tsp of ghee from sides of pan. Cover with aluminium foil. Keep the low flame and cook for 10-12 min. Serve hot.
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