Paneer Yakhni Pulao - By Rahat Zaid - Recipe Masters

Ingredients

• 2 cups long grain biryani rice or basmati rice
• 300 grams paneer - cut into cubes
• 1 onion - sliced
• 1 tsp minced garlic
• 1 tsp minced ginger
• 3 tbsp yogurt - well beaten
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp black pepper corns
• 4-5 cloves/laung
• 4-5 green cardamoms/choti elaichi
• 1 black cardamom/badi elaichi
• 1 inch piece cinnamon/dalchini
• Few strands of mace
• 1 bay leaf
• Orange food colour
• Few drops of kewra or rose water
• Salt to taste
• 5 cups water
• 2 tbsp ghee/clarified butter
• 5 -6 tbsp oil
• 1/2 part of a small onion - roughly chopped
• 4-5 flakes garlic
• 1 inch piece ginger
• 5-6 dry red chillies
• 2 tbsp coriander seeds/dhania
• 1 tbsp fennel seeds/saunf