Cooking Time : 40 minutes
Ingredients :
| Rice |
2 cups (soaked for 1 hr) |
| Onion |
1 sliced finely |
| Laung |
3-4 |
| Red chili powder |
1/2 Tsp |
| Salt |
1-1/2 Tsp |
| Oil |
3 Tbs |
Dip:
| Curd |
1 cup |
Tandoori Masala/Biryani masala
|
2 Tbsp
|
Ginger
|
1/2" piece
|
| Green Chilies |
2 gram (ground to paste together) |
Sauce :
Big Onion
|
3
|
Flakes Garlic
|
5-6
|
| Ginger |
1/2" piece
|
Big Tomatoes
|
3
|
| Soya Sauce |
2Tsp
|
Tomato Sauce
|
2Tbsp
|
Chili Sauce
|
2Tsp |
| Salt |
to taste
|
| Oil |
4-5 Tbsp
|
| Paneer |
250 gm (cut into big cubes)
|
| Onions |
2 (cut into 8 pieces)
|
Green Chillies
|
2
|
| Tomato |
1 (cut into 8 pieces)
|
Method :
- Heat oil add onions & laung fry till golden brown in color and add 4 cups of water.
- Add salt & chili powder. When water boils add rice. Cook till rice is done.
- Prepare sauce by grinding onions, ginger & garlic together to paste.
- Blend tomatoes in a liquidizer.
- Heat oil. Add onion paste & cook till brown.
- Add tomatoes & cook till oil separates.
- Add enough water (1 cup) to make a sauce of thick pouring consistency.
- Add all the sauces & salt. cook for 10-15 minutes.
- Mix curd & tandoori masala to prepare the dip. Add ginger & green chilli paste to it.
- Dip paneer, green chillies, onions & tomatoes in curd mixture and grill on a tray
- Spread hot rice in a dish and pour the hot sauce over it.
- Place hot grilled onions, paneer, tomatoes & green chillies on the sauces.
|
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