Preparation Method

• Par boil rice along with salt.
• smother paneer pieces with turmeric powder, coriander powder, garam masala powder, ginger garlic paste, curd, few amount of salt and let it marinate for about 30 minutes.
• Chop the onion lengthwise, finely.
• Slit the green chillies.
• Chop the ginger into fine stripes
• Heat a pan with Idhayam sesame oil.
• Saute onion, green chillies and keep aside.
• Mix together milk and saffron.
• Heat a heavy bottomed pan with a teaspoon of ghee.
• Temper cinnamon, clove, cardamom, bay leaf and rest of the ginger garlic paste.
• Add the chopped ginger and fry.
• Add fenugreek leaves and fry well.
• To this add the fried onion, and coriander leaves.
• Stir once and add the marinated pieces.
• Add the cooked rice and ghee.
• Pour the milk – saffron mixture and close with a lid.
• Heat a dosa pan and place the dosa pan over the vessel for about ten minutes.
• Simmer to a low flame for about ten minutes.
• Stir with care when required.
• Remove from fire and serve.