Paneer Biryani + Ganna juice

Ingredients

• Basmati Rice - 6 Kg
• Potato - 3 Kg
• Carrot - 2 Kg
• Tomatoes - 2 Kg
• Paneer - 4 Kg
• Dhaniya Powder - 100 gms
• Jeera Powder - 100 gms
• Biryani Masala - 200 gms
• Peas - 2 Kg
• Onion - 3 Kg
• Ginger Garlic Paste - 100 gms
• Pudina - 2 Big
• Kothmbir - 2 Big
• Ghee - 1 Kg
• Curd - 1 Kg
• Cornflour, Maida little 
• Tejpatta, Pepper, Dalchini, Elaichi, Shah Elaichi, Mirchi Powder

Preparation

• Soak rice in water for 1 hour
• Fill vessel with rice and water such that water level is just above rice. Add Tejpatta, Pepper, Elaichi and little oil and cook
• Once rice is 80% cooked, add some oil and keep aside
• Cut Paneer into medium pieces
• Mix cornflour, maida, chilli powder, dhaniya powder, salt and little water. Dip the paneer pieces into this mixture and deep fry.
• Add dhaniya powder, jeera powder, chilli powder and salt to curd and mix. Add potatoes and carrot to this mixture and marinate for 30 mins
• In another vessel, add oil, tejpatta, pepper, dalchini, shah elaichi, elaichi and saute
•  Add onions and keep stirring for a long time till it becomes dark brown (Birista)
• Add haldi powder, jeera powder, dhaniya powder, biryani masala and mix
• Add marinated potatoes + carrot and mix
• Cook on low flame. It will take a long time to cook. When potatoes are 70% cooked, add peas and mix
• Make a mixture of water, ghee, biryani masala and chilli powder
• With the cooked vegetables at the bottom start adding layers of rice with pudina, kothmir, above masala mixture and ghee. Keep adding layers of rice
• Cover the vessel and cook on a low flame. After 15 mins switch off the gas and keep covered for another 20-25 mins