Ingredients:

• 250 gm – Paneer
• 1 slice of bread, crusts removed, and grated
• 1 tsp garlic-ginger paste
• 1 tsp salt
• 1/4 tsp – powdered black pepper
• oil for deep frying
• 1/2 cup – onions, browned crisp and brown
• 2 cups – rice, cleaned and soaked in water for 1 hour
• 4 green Cardamoms
• 4 Cloves
• 1/2 tsp – black cumin
• 1/8 tsp – cinnamon, powdered
• 1 tsp salt or to taste
• 1/2 tsp Saffron soaked in 1 cup Milk
• 2 tbsp Ghee

Method:

1. Crumble the paneer and mix with bread, garlic-ginger paste, salt and black pepper.
2. Form into small balls and refrigerate for an hour.
3. Deep fry the paneer balls over high heat, till brown.
4. Drain the rice. Heat 2 tbsp ghee and add the cumin, cardamom, clove and cinnamon.
5. Turn a few times, and add the rice and the salt.
6. Add 2 1/2 cups water, and bring to a boil.
7. Lower the heat, cover and let the rice cook, for 8 minutes.
8. Shut off the heat, leaving the pan on the stove.
9. The rice should be almost done.
10. About 30 minutes before serving, divide the rice and paneer balls into half.
11. Layer half the fried balls in a pan.
12. Now cover this with a layer of rice, sprinkle half the saffron flavoured milk over it, then add the rest of the paneer and finally the other half of the rice.
13. Sprinkle the rest of the milk and saffron mixture over the rice. Seal the pan with atta and place the whole thing over a tava, which is placed over low heat, for 1/2 an hour. Serve hot.