Ingredients:

• For the masala:
• 1/2 bunch – Mint
• 1 bunch – coriander
• 2 tbsp – desiccated Coconut
• 1 handful – roasted Peanuts
• 1 tbsp – Coriander seeds
• 1/2 tsp -cumin
• 5-6 – peppercorns
• 1/2 tsp – Turmeric powder
• 1/2 – Onion
• 2 – Red Chillies
• 6 – Cloves Garlic
• 1/2 inch Ginger
• 500 gm – Paneer cubes
• 3 -small Potatoes – cut in half
• 1/2 cup – cubed Carrots
• 1/2 cup – Green peas
• 3 – boiled eggs
• 2 tbsp Ghee
• 1 – large chopped Onion
• 1 inch piece – Cinnamon stick
• 5 – Cardamoms
• 1 -chopped Onion for Rice
• Rice -2 cups
• Salt to taste
• 3 – Bay Leaves
• a mix of 1 small chopped and fried onion, fried nuts raisins, chopped coriander and 1/4 cup lime.

Method:

1. Grind coriander seeds, cumin, peppercorn, turmeric powder, onion, red chillies, garlic and ginger with some water to a smooth paste.
2. Deep fry paneer cubes and set aside.
3. Heat oil, fry onions till pink and then add the masala, frying well in between.
4. Then add the potatoes and carrots with a little water, cover and cook for 5 minutes on medium heat.
5. Then add the paneer and peas and cook for 2 minutes, covered.
6. In a separate vessel, heat a little ghee and fry a chopped onion till pink, then add the cinnamon, cardamom and bay leaves.
7. Add rice, nuts and raisins and fry well.
8. Add water and salt and cook till rice is almost ready, drain off excess water and add the paneer gravy, tossing lightly.
9. Place full boiled eggs in between and cook till rice is done.
10. Garnish with lime-juice, nuts, raisins and coriander.

Recipe courtesy of Lil Chef