Ingredients:
• For Rice Layer:
• 2 cup – basmati Rice
• 1/2 cup – onion, finely sliced
• a big pinch – Saffron
• 2 tsp – hot Milk
• 3 tbsp – Ghee
• 4 – Cloves
• 4 – Cardamom
• 2 pieces – Cinnamon
• 1 – Bay Leaf
• salt to taste
• For Paneer Mushroom Layer:
• 200 g – Paneer
• 200 g – Mushroom
• 1 cup – Curd
• 1/2 cup – sliced Onion
• 1/2 cup – Coriander leaves
• 1/2 cup – grated Coconut
• 1/2 cup – Mint leaves
• 2 tsp – poppy seed (khus khus)
• 2 to 3 – green chilli, minced
• 1 tbsp – Ginger Garlic paste
• 1 tsp – chilli powder
• 1/2 tsp – Turmeric powder
• 1 tsp – Garam Masala
• 2 tbsp – Ghee
• salt to taste
• fried Onion slices to garnish
Method:
- For rice layer:
- Wash the rice, drain completely.
- Add 4 cups of water and soak for 15-20 mins.
- Soak saffron in milk.
- Heat ghee in a non-stick kadai.
- Add cloves, cardamom, cinnamon and bay leaf.
- Add onion, fry till golden brown.
- Add the rice, along with the water in which it was soaked.
- Add salt to taste.
- Cover and cook on low flame till the rice is done and all the water is absorbed.
- Leave without disturbing for 15 mins.
- Crush the saffron and add to rice.
- Then fluff up the rice without breaking the grains.
- For paneer mushroom layer:
- Cut paneer into rectangular slices.
- Slice the mushrooms.
- Grind coconut with poppy seeds to a smooth paste.
- Beat the curds till smooth and mix with the coconut paste.
- Heat the ghee in a kadai.
- Add onion and fry till light brown.
- Add green chillies and ginger-garlic paste.
- Fry till fragrant.
- Add all the powders and fry for few seconds.
- Add mushroom and salt.
- Cook covered on low heat for 3-5 mins.
- Add paneer, curd mixture, mint and coriander leaves.
- Cook on high heat till the gravy is thick.
- Grease a baking dish with a little ghee.
- Spread 1/2 the rice in it.
- Top with paneer mushroom mixture.
- Cover with remaining rice.
- Sprinkle with fried onion slices.
- Cover with aluminium foil and bake in a hot oven (200 degree C) for 20-30 mins.
- Serve hot with potato wafers and raitha.