How to make


In a large pan or kadhai, heat a tablespoon of butter and a tablespoon of oil.

Add onion, kashmiri red chillies, tomatoes and ginger garlic paste and saute for 2-3 minutes

Next add cashews, chilli powder, poppy seeds, turmeric powder, water and salt. Stir and bring to a boil.

Add the muslin cloth with the whole spices and cook for 3-4 minutes.

Remove the muslin cloth and keep it aside. Add kasuri methi, garam masala and ketchup and stir to combine. Turn off the heat and allow it to cool.

Once cooled down, transfer to a blender.

Blend to a smooth consistency and set aside.

Bring water to a roaring boil in a large stockpot. Add bay leaf, salt and soaked basmati rice. Add ghee and mix to combine.

Cook for 7 minutes or until the rice is 85% cooked. Drain the water once done and keep the rice aside for later.

Add the prepared gravy to a large heavy bottomed pot or dutch oven.

Allow it to simmer and add the paneer cubes. Stir to combine and allow it to cook for 1 minute.

Sprinkle mint, coriander leaves and fried onions.

Now add parboiled rice and level it.

Drizzle ghee on the top.

Place a small cup in the centre and place a piece of hot coal inside it. Add a spoon of ghee or oil. Once you see smoke come out, tightly cover it immediately.

Cook on a low flame for 15 minutes. If you don't have a heavy bottomed pot, keep your pot on a tava or skillet with the flame on. This prevents the bottom from burning. Once 15 minutes are up, turn off the flame and rest for 10 minutes.

Finally remove the coal and sprinkle the remaining fried onions on top, lightly mix and serve hot.