Pulao

Ingredients

1. Basmati rice - 2 cups 2. Paneer - 1 cup 3. Cashew nuts, powdered - 2 tbsp. 4. Whole garam masala - 1 tsp. 5. Salt to taste 6. Ghee - 2 tblsp. 7. Saffront - 2 pinches 8. Milk - 1/2 cup 9. Corn flour, - 1 1/2 tbsp. 10.Ghee for frying 11.Silver varq, 2-3 sheets (optional) Preparation

1. Soak the rice for about 1/2 an hour.

2. Grate/mash the Paneer.

3. Add cashew nut powder, corn flour and salt.

4. Mix properly and make into small balls.

5. Deep fry in medium hot ghee till light golden brown.

6. Cover these balls with silver paper/varq (optional).

7. Heat ghee in a kadhai.

8. Add Garam Masala.

9. Once it starts to crackle, add the soaked rice.

10. Mix it lightly and then add water and salt.

11. Take saffron and mix it in milk.

12. Add this to the rice to give it flavor and color.

13. Once the rice is cooked, arrange it on a serving dish, placing the paneer balls around nicely, then offer.