- Heat oil in a wok, deep fry Soya chap & paneer on medium flame till light brown.
- Slice onions and deep fry them till dark brown.
- Stir fry vegetables for 2-3 minutes on high flame and keep aside.
- Divide fried onions into 2 parts ¾ and ¼ respectively.
- Grind ginger, garlic, green chili, and ¾ part of fried onions and form a thick paste.
- Parboil 2.5 cups of rice using the drainage method.
- The drainage method is a method of cooking rice in which, rice is cooked in 4 times more boiling water than the quantity of rice and is cooked uncovered without stirring, stirring might result in making rice sticky and breakage.
- boil rice with whole spices and 1 tablespoon oil. Strain the rice from water using a colander in about 7-8 minutes and gently rinse with water to stop cooking (optional; not recommended for experienced cooks), gently spread grains on a big plate or tray.
- In a thick bottomed pan (handi, deg, or matki) take ghee, add milk to it and add biryani masala followed by red chili powder and turmeric powder
- Add Stir-fried vegetables, soya chap, and paneer cubes, followed by salt and pepper as per taste. Layer cooked rice and top it with saffron milk, ½ part of fried onions, and kewra water.
- Seal the edges using refined flour dough.
- cook for approximately 30-45 minutes on low flame. Wait for 5 minutes before lifting the lid.
- Serve hot with Mirch ka salan and raita.
