Godrej Sahi Shuruaat Cook Book

Basmati Rice - 250g Kewra water - 100ml Rose water - 10ml Salt - 1tbsp Godrej Rice Bran Oil - 1tbsp Cloves - 2 no Peppers -2 no Cinnamon - 1no Shahi jeera -1tsp Bay leaf - 1 no Biryani masala -1tsp Ingredients Biryani Finally chopped Coriander - 50g Finely chopped Mint - 10g Fried onions - 1 Fried potatoes - 1 Magaj seeds (Melon Seeds) - 100g Poppy seeds - 20g Broken cashew - 50g Onion - 1kg Grated Coconut - 100g Green chillies - 10no Whole garam masala - 20g Biryani masala - 1tbsp Ghee - 2tbsp Godrej Rice Bran Oil - ½ litre Gravy Paste Garnish Malai Paneer- 500g Cream - 100ml Curd - 200gm White pepper - 20gm Cheese cube - 2 cubes Mayonnaise -100g Ginger garlic paste - 20g Marination Wash and marinate paneer with cream, curd, ginger garlic paste, cheese, mayonnaise, white pepper and salt. Make a paste of magaj seeds, poppy seeds, broken cashew, onion, grated coconut, green chillies and whole garam masala for white gravy. In a handi (vessel) heat Godrej Rice Bran Oil, add the above paste and sauté. Add marinated paneer to it and cook well. Wash the rice and keep it aside. In another handi, boil water with oil, salt, biryani masala, kada (whole) masala, kewra water and rose water. Add rice and cook till 3/4th done. Fry onions and potatoes in Godrej Rice Bran Oil for garnishing. For layering of biryani, grease a handi with ghee, add the first layer of rice, sprinkle some biryani masala, add half portion of paneer masala, sprinkle mint, coriander and repeat this process with remainder gravy and rice. Top layer will be rice and garnish it with fried onion, potatoes, coriander and mint. Burn a charcoal piece in a small bowl and add dash of ghee. Place it on top of the biryani and cover the handi with a lid. Seal it with dough and let it cook on Dum for 10mins. Serve the delicious DUM MALAI BIRYANI with raita. Method Dum Malai Paneer Biryani Chef Cullinaire, Arun Mucchala College of Hotel Management Chef 30