Paneer Yakhni Pulao

• 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

List A

• 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

• Wash and soak the rice for 20 mins.
• Boil 5 cups of water along with all the ingredients from the list A for around 10-12 minutes. Strain and keep aside. This will be the yakhni or the stock for our pulao.
• Heat oil in a thick bottomed degchi or a pan. Add all the whole spices ( pepper, cloves, cardamom, cinnamon, bay leaf n mace), when they splutter add sliced onions and fry till golden.Remove around a tbsp of fried onion and keep aside.
• Low down the flame and mix minced ginger and garlic, turmeric powder, chilli powder, coriander powder and salt and cook it for 2-3 minutes.
• Add cubed paneer, and yogurt and stir it gently, saute for a minute or 2.
• Drain the soaked rice and mix it in it. Now add 4 cups of the yakhni or stock and cook it on high heat till the water dries up.
• Once the water is absorbed, spread the fried onions,  food color, few drops of kewra or rose water and ghee over it.
• Seal the pan with foil paper, cover the lid and cook it on the slowest flame for about 5-6 minutes.
• Serve hot.