MAHARANI SHAHI BIRYANI

Ingredients

• 1lb. Maharani Paneer
• 4 Cloves Garlic (optional)
• 1 Cup of rice
• 2" piece fresh Ginger
• 4 ozs Yoghurt
• 4 small Cardamoms
• 3 Onions (finely chopped)
• 1" stick Cinnamon
• 2 Large Onions
• 4 Cloves
• 2 ozs Almonds
• 1-2 Teaspoons Paprika
• 2 ozs Raisons
• 1 small tin Tomatoes
• 2 ozs Pistachio
• 4 Bay leaves
• 1 Teaspoon Saffron
• A sprig Coriander leaves
• 6 ozs Cooking Oil or Butter
• Salt to taste

Preparation:

Heat the Oil and Paneer Cubes golden brown. Grind together Onions, Ginger, Garlic, Cardamom, Cloves, Coconut, Paprika, fresh Coriander and salt to taste.

Add Yoghurt and mix well.

Slice the large onions and fry until golden brown and crisp. Then add to the Yoghurt mix and fried Paneer cubes and cook over a low heat until it is tender.

Fry the nuts, Raisons and Bay Leaves in a little Oil.

Parboil the rice with a pinch of salt and one tablespoon of butter.

Place a little butter in a large oven-proof casserole and add a layer of rice, then a layer of fried onion and Paneer and a proportionate amount of sauce.

Repeat until all the Paneer and rice are used.

On the top layer add 3 tablespoons of melted butter.

Crush the Saffron, dissolve it in warm milk and sprinkle it over the top layer. Cover the casserole and Cook for 20 minutes (Gas mark 4 or 350F).

Garnish Biryani with nuts, raisons, bay leaves, sliced fruit, Onions and Garam Masala.