• For The Rice :
• 1 1/2 teacups uncooked rice
• 1/2 teaspoon shahjira( kala zeera)
• 2 sticks cinnamon
• 2 cloves
• 2 tablespoons ghee
• salt to taste
• For The Curry :
• 1 teacup boiled green peas
• 2 cardamoms
• 150 grams paneer, cut into small pieces
• 3/4 teacup fresh curds
• 1/2 teaspoon sugar
• 2 tablespoons ghee
• salt to taste
• To Be Ground Into A Paste (For The Curry) :
• 1 teacup chopped coriander
• 7 green chillies
• 1 onion
• 4 cloves garlic
• 25 mm piece ginger
• 1 tablespoon fresh mint
• 1 tablespoon poppy seeds (khuskhus)
• 1/2 lemon juice
• For Baking :
• 1 tablespoon ghee
• For Decoration :
• boiled green peas
• potato salis(thin potato strips)

Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.

Heat the ghee, add the shahjira , cinnamon and cloves and fry until they begin to crackle. Add the rice and salt.

For The Curry :
Heat the ghee, add the paste and cardamoms and fry for 2 minutes. Remove from the heat.

Add the green peas, paneer, curds, sugar and salt and mix well.

How To Proceed :
Put 1 tablepsoon of ghee at the bottom of a large baking bowl.

Makes layers by spreading 1/3 of the rice, then spreading 1/2 of the curry.

Next spreading a further 1/3 of the rice and finally spreading remaining curry and rice.

Cover and bake in a hot oven at 230 degree C (450 degree F) for 20 minutes.

How To Serve :
Just before serving, turn upside down on a big serving plate.

Surround with green peas and sprinkle potato salis on the top and sides.

by Pak101.com (few years ago!) / 898 views