Directions
- 1Soak the basmati rice in water.
- 2Add cloves, cardamom, bay leaf, and cinnamon to water and bring to a boil.
- 3Fry sliced onions in oil until crispy and set aside.
- 4In the same pan, add ginger, garlic, and tomatoes.
- 5Combine cumin seeds, cloves, black cardamom, cinnamon, and bay leaf in a cloth bag to make a spice pouch.
- 6Add the spice pouch to the cooking tomatoes.
- 7Blend the cooked tomato mixture into a smooth gravy.
- 8Pour the gravy back into a pot, add cream and kasoori methi.
- 9Cut paneer into cubes.
- 10Lightly fry the paneer cubes.
- 11Layer rice, paneer makhani gravy, and fried paneer in a clay pot.
- 12Top with more cooked rice.
Ingredients
- basmati rice
- cloves
- cardamom
- bay leaf
- cinnamon
- oil
- onions
- ginger
- garlic
- tomatoes
- cumin seeds
- black cardamom
- cream
- kasoori methi (dried fenugreek leaves)
- paneer
Equipment
potfrying panstrainercloth bagblenderclay pot
Tips
- This dish is often made to celebrate birthday months or simply the weekends.
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