Methi Makai Chaval With Paneer Balls

For chaval:

2 cups basmati rice

1/4 cup green peas

1/4 cup sweet corn kernels

1/2 cup chopped fenugreek leaves (methi)

2 cloves

1/2 inch cinnamon

1 cardamom

1 bay leaf

2 sliced onions + 1 sliced onion for deep frying

8 tsp ghee or oil

2 tsp chilli powder

1 tsp biryani masala

1/2 tsp turmeric powder

2 tsp ginger garlic paste

Salt to taste

2 tsp lime juice

For paneer balls:

1 cup crumbled paneer

2 tsp cornflour

1/2 finely chopped onion

1/4 tsp chilli powder or 2 chopped green chillies

chopped coriander leaves

Salt to taste

Oil for deep frying

To make paneer balls mix all the above ingredients except oil
Make balls and deep fry into golden brown colour and keep aside.
In a cooker heat oil or ghee, add whole garam masalas and fry
Put sliced onions and saute till transparent
Add ginger-garlic paste n fry for 3 minutes
Put turmeric powder,garam masala and chilli powder and fry
Now add peas, corn and methi leaves and fry for 5 minutes
Put the rice and fry for 5 minutes
Add lime juice, salt to taste and 3 1/2 cups of water and close the lid
After 2 whistles switch off the gas
When steam is released open the lid and transfer the rice into a serving bowl and garnish with chopped coriander leaves, paneer balls, fried onion slices.
Serrve hot with raita.

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