Ingredients
3 cups methi/fenugreek leaves
200 gms paneer/cottage cheese
1 cup corn niblets
2 cups basmati rice
2 green chillies
2 inches ginger piece
1/2 cup fresh coriander leaves
1/2 cup fresh mint leaves
Pinch of saffron
1/2 cup warm milk
2 cups yogurt
Salt to taste
1 tsp turmeric powder
2 tbsp ginger paste
2 tbsp garlic paste
1 tbsp whole garam masala
5 tbsp ghee
2 cups sliced onions
2 tbsp coriander powder/dhania powder
1 tbsp cumin /jeera powder
1 tsp red chilli powder
2 cups chopped tomatoes
2 tsp garam masala powder
50 gms butter
1/2 cup fried onion slices
Procedure
Wash methi leaves thoroughly in running water and chop them roughly.
Cut paneer into half-inch cubes. Pick, clean, and wash rice. Soak rice in water.
Chop green chillies. Peel ginger and cut into juliennes (thin strips).
Wash coriander and mint leaves and roughly chop them separately.
Soak saffron in warm milk and keep aside.
Marinade paneer and corn niblets with yogurt, salt, turmeric powder, and one tablespoon each of ginger and garlic pastes.
Marinade for about half an hour in a cool place. Cook rice in salted boiling water along with whole garam masala till rice is almost cooked. Strain and keep the rice warm.
Heat ghee or oil in a thick-bottomed pan or pressure cooker. Add sliced onions and chopped green chillies.
Cook till onions are light golden brown. Make sure to stir continuously. Add remaining ginger and garlic pastes and mix well.
Add methi leaves and cook on high heat for ten minutes, stirring continuously. Add marinated paneer and corn niblets.
Now, add coriander powder, cumin powder, and red chilli powder. Mix thoroughly. Stir in one cup of water, bring it to a boil, reduce heat and cook covered till methi and paneer mixture is quite dry.
Add chopped tomatoes, salt, garam masala powder, and chopped fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally.
Arrange half the quantity of cooked methi, corn, and paneer in an ovenproof dish and spread half the quantity of cooked rice on top of it.
Sprinkle a little garam masala powder, half each of ginger juliennes, saffron dissolved in warm milk, and mint leaves.
Dot the rice with half the quantity of butter. Layer remaining methi, paneer, and corn mixture on top of the rice, followed by cooked rice, and repeat the earlier process with the remaining quantities of ginger juliennes, saffron milk, garam masala powder, mint leaves, and butter.
Cover it with aluminum foil and cook in a preheated oven for fifteen to twenty minutes. Serve garnished with fried sliced onion and mixed vegetable raita.
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