Ingredients:
Paneer – 1 cup
Tomatoes – 1 cup, chopped
Onions – 1 cup, chopped
Capsicums – 1/2 cup
Fresh Curd – 1 1/2 cups
For the Masala:
Grated Onion – 1/2 cup
Tomato Puree – 1 cup
Ginger Paste – 1 tsp
Garlic Paste – 1 tsp
Oil – 5 tbsp
Kitchen King Masala Powder – 1 tbsp
Chilli Powder – 1 tsp
Salt to Taste
For the Rice:
Basmati Rice – 1 1/2 cups
Water for Rice – 3 cups
Coconut Milk – 1 cup
Oil – 1/2 cup
Cinnamon – 1
Clove – 1
Cardamom – 1
Saffron – a pinch
Salt as per taste
Method:
1. Tie the curd in a cloth.
2. Hang it and allow it to drain.
3. Cut the paneer, capsicum, onion and tomato into big pieces and keep aside.
4. To make the masala, heat the oil in a pan.
5. Fry the grated onion.
6. Add the ginger and garlic pastes.
7. Add the tomato puree, masala and chilli powders.
8. Add the curd and fry for 3 to 4 minutes.
9. Add salt and remove from heat.
10. Marinate the paneer, capsicum, onion and tomato pieces in it for 2 hours.
11. Heat the oil in a pan.
12. Add the cinnamon, clove and cardamom.
13. Add the rice, salt and hot water.
14. Cook till the rice is tender.
15. Extract the coconut milk.
16. Add the saffron to it.
17. Arrange the rice in a tray.
18. Pour the paneer, capsicum, onion and tomato mixture over it, then add the coconut milk.
19. Simmer on a low flame for 15 minutes or bake for 10 minutes in the oven.
20. Serve hot.
