Paneer kofta biryani

Ingredients

For the rice:

• Basmati rice 1.25 cups
• Jeera 1 teaspoon
• Bay leaf 1
• Salt 1/2 teaspoon
• Cardamom 2-3 pods
• Clove 2 sticks
• Butter 1 tablespoon

For the marinade:

• Finely chopped tomatoes 1 cup
• Well beaten yogurt 1 cup
• Ginger garlic paster 1 teaspoon
• Red chili powder1/2 teaspoon
• Garam Masala powder 1/2 teaspoon
• Turmeric powder 1/4 teaspoon
• Salt- 1teaspoon
• Finely chopped green chilies 3 numbers
• Finely chopped coriander leaves 1/4 bunch
• Finely chopped mint leaves 1/4 bunch
• Cardamom pods 2 numbers
• Finely Chopped Onion 1/4 cup

For the Koftas:

• Grated Paneer 1/2 cup
• Potatoes 4 numbers
• Carrot 2 numbers
• Peas 1/4 cup
• Beans a few well chopped
• Salt to taste
• Garam Masala Powder 1/2 teaspoon
• Kofta Masala Powder 1/2teaspoon
• Coriander leaves 2 tablespoons
• Oil 2 tablespoons

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Preparation

• Wash and soak basmati rice in water for 10 minutes. Heat a pan and add butter to it.
• When the butter melts add cumin seeds, bay leaf, cardamom, clove and the drained rice.Fry well till the sizzling sound of the soaked rice disappears.
• Transfer to a cooking vessel, add 2 parts water to one part rice and cook like normal rice in a pressure cooker. When cool, fluff up the rice with a fork.
• Preparing the marinade:
  
  Mix everything under the marinade list except onions and let the marinade sit inside refridgerator for at least 30 mins. The more time it sits, the more it absorbs the flavors.Repare it ahead of time and let it sit overnight sometimes.
• Preparing the marinade:
  
  Mix everything under the marinade list except onions and let the marinade sit inside refridgerator for at least 30 mins. The more time it sits, the more it absorbs the flavors.Repare it ahead of time and let it sit overnight sometimes.
• Preparing the koftas:
  
  Boil and mash potatoes and peas. Grate carrots. In a pan, add oil and saute mashed potatoes, peas, grated carrots,beans and grated paneer with garam masala powder, salt , kofta masala powder. Cook till there is no raw smell. Add coriander leaves and let it slightly cool.
• When cool enough to handle, make lemon sized balls out of the mixture. Do not deep fry koftas, but fry them in my appam pan. When both sides of the kofta turns brown remove and keep aside.