3 cups cooked long grain basmati rice (chawal)
1/4 tsp saffron (kesar) strands
2 tbsp ghee
2 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
3 cardamoms (elaichi)
1/2 tsp caraway seeds (shahjeera)
1 tsp cumin seeds (jeera)
1 tsp finely chopped green chillies
1 bayleaf (tejpatta)
1/2 cup sliced onions
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
2 tbsp paneer (cottage cheese) cubes
1/4 cup blanched cauliflower florets
3/4 cup boiled green peas
2 tbsp chopped canned pineapple
salt to taste
For The Garnish
2 tbsp finely chopped coriander (dhania)
1 tbsp fried cashewnuts (kaju)
1 tbsp fried raisins (kismis)
Combine the saffron and 1 tbsp of warm water in a small bowl, mix well and keep aside.
Heat the ghee in a deep non-stick pan, add the cloves, cinnamon, cardamom, caraway seeds, cumin seeds, green chillies and bayleaf and sauté on a medium flame for a few seconds.
Add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour.
Add the chilli powder, turmeric powder, paneer, cauliflower and green peas and sauté on a medium flame for 1 minute.
Add the pineapple, rice, saffron-water mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Garnish with coriander, cashewnuts and raisins and serve immediately.