METHI CHAMAN BIRYANI

Ingredients
Fresh fenugreek leaves (methi): ½ small bunch
Cottage cheese (paneer), cut into ½ inch cubes: 300 grams
Basmati rice, soaked: 1½ cups
Sweet corn kernels, blanched: 1 cup
Yogurt: 1½ cups
Salt: To taste
Turmeric powder: 1 teaspoon
Ginger paste: 2 tablespoons
Garlic paste: 2 tablespoons
Green cardamoms: 2
Black cardamom: 1
Cloves: 3-4
Cinnamon: 1 inch stick
Black peppercorns: 5-6
Saffron: A generous pinch
Warm milk: ½ cup
Ghee: 3 tablespoons
Onions, sliced: 2 large
Green chillies, chopped: 2
Coriander powder: 2 tablespoons
Cumin powder: 1 tablespoon
Red chilli powder: 1 teaspoon
Garam masala powder: 2 teaspoons
Fresh coriander leaves, chopped: 2 tablespoons
Ginger, cut into thin strips: 2 inch piece
Fresh mint leaves: 10-12
Fried onion slices: ½ cup
Atta dough: To seal
Method of Preparation
1.Mix together yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes in a bowl. Add paneer and corn, mix well and marinate for about half an hour in a cool place.
2.Cook rice in four cups of boiling salted water, along with green cardamoms, black cardamom, cloves, cinnamon and peppercorns till almost cooked. Drain and keep the rice warm.
3.Soak saffron in warm milk.
4.Heat two tablespoons of ghee in a thick-bottomed pan. Add onions and green chillies and sauté, stirring continuously, till onions turn a light golden brown.
5.Add the remaining ginger and garlic pastes and mix well. Add methi and cook over high heat for ten minutes, stirring continuously. Add marinated paneer and corn
6.Add coriander powder, cumin powder and red chilli powder and mix thoroughly.
7.Add salt, half the garam masala powder and coriander leaves. Cook for five minutes over medium heat, stirring occasionally.
8.Arrange half the quantity of cooked methi, corn and paneer in a handi and spread half the quantity of cooked rice on top. Sprinkle a little of the remaining garam masala powder, half the ginger strips, half the saffron-flavoured milk and mint leaves.
9.Layer the remaining methi, paneer and corn mixture on top of the rice, followed by the cooked rice. Sprinkle remaining ginger strips, saffron milk, garam masala powder and mint leaves over the top.
10.Melt the remaining ghee and drizzle it over the dish.
11.Cover the handi with a lid and seal the edges with the atta dough. Place the handi on a heated tawa and cook over low heat for fifteen minutes.
12.Serve, garnished with fried onion slices and raita