paneer pulao

Ingredients
2 cups basmati rice
3 tablespoon ghee or oil
1 onion sliced
1 big pinch of turmeric powder
1 1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
Salt to taste
1" piece ginger
1 small onion
2 green chilies
4 cups hot water
1/2 teaspoon garam masala powder (recipe below)
2 large bay leaves
Paneer koftas
For the garam masala
4 bay leaves
6 brown cardamoms
4 teaspoon cuminseeds
8 cloves
1" piece cinnamon
2 teaspoon peppercorn
For Paneer Koftas

• 1 litre (4 cups) milk
• Juice of half a lemon
• 1 dessert spoon yogurt, well blended
• 1 - 1 1/2 tablespoon refined flour
• 1/2 teaspoon salt
• 1/2 teaspoon cumin powder
• Ghee or oil for deep frying
• Bring the the milk to boil and add the lemon juice and yogurt.
• Remove from heat and drain all the whey. 
• Tie up the remaining paneer in a muslin cloth to drain the water thoroughly and it sets.
• Spread the drained paneer on a large plate, break up and knead.
• Add rest of the ingredients, blend and knead evenly.
• Make small balls (koftas) by wetting your palms a little if necessary. 
• Deep fry in oil or ghee until the paneer koftas are golden brown. 
• Drain and set aside.

Recipe: 

• Clean and soak rice in water for 30 minutes. 
• Drain and set aside.
•  In a grinder make a ground masala of the ginger, onions, chilies with the 4 cups of water.
•  Heat 1 1/2 tablespoon oil or ghee and fry the sliced onion with the turmeric until it turns pale golden.
• Add the coriander and cumin powders, salt and the ground masala. 
• Add the rice and cook until it is half done.
• Remove from heat, add the garam masala powder and mix it gently to avoid the breaking of the rice grains.
• Heat 1/2 tablespoon of the remaining oil or ghee in another vessel and add the bay leaves and make layers as follows - half the rice, paneer koftas and the remaining rice 
• Pour the remaining fat (1 tablespoon) over the last layer. 
• Cover the vessel with a tight fitting lid and wrap the lid with a damp cloth to avoid the steam to get out and let it cook till the rice is done.
• Now  serve And enjoy the taste,