INGREDIENTS-

Basmati rice- 3 cups

Cinnamon stick-1 stick

Ghee-4 tbsps

Rose water-1 tsp

Milk- 1/2 litre

Kesar-1/2 tbsp( should be mixed with 3 spoons of milk)

Salt- as required

FOR LAST LAYER-

Peaches-4

Plums- 4 (optional)

Green chillies—3-4

Ghee-2 tbsps

Garlic-3 flakes

Poppy seeds- 1 spoon

FOR MIDDLE LAYER-

Corn- 1 cup(boiled in salted water)

Ghee-1 tbsp

Jeera powder- 1 tsp

FOR FIRST LAYER-

Paneer-200 gms

Garam Masala-2 tsps

Salt- as requird

Red chilly powder-2 spoons

Jeera powder- 1 tsp

Ghee- 1 tbsp

PROCEDURE---

To basmati rice, add salt, cinnamon stick, add required water and cook it. Once it is cooked strain all the water. Now add ghee and mix it well. Make the rice into 3 equal parts and keep them in 3 different bowls. In one part of rice mix it with kesar milk.

For last layer------

Grind poppy seeds and green chilly into a paste. Take a kadai heat ghee in it, now fry this prepared poppy seeds and chilly paste till you get a good flavour. Remove the seeds from peach and plum fruits, chop it and boil in water added with salt. Remove after 3 minutes.

For middle layer------

Fry the boiled corn in ghee and then add jeera powder to it. Mix well and keep it aside.

For first layer-------

Fry the Paneer cubes in ghee, add chilly powder, jeera powder, salt and Garam Masala. Mix well and remove once they are golden brown in colour.

FOR BIRYANI-

Take a thick bottomed bowl, spread a layer of cooked rice, on this spread the layer of fruit’s mixture, on this spread kesar rice on it. Mix the second part of rice with boiled corn mixture and spread this layer. Finally mix the 3^rd part of rice with Paneer mixture and spread this layer. Finally sprinkle rose water and milk on it. Now cover it with a clean cloth or aluminium foil and cook on low flame for about 20 minutes. Transfer the entire contents into a serving bowl and serve.

SERVING TIP- Tastes best with any Masala curry.