Cooking Time : 40 minutes

Ingredients :

Rice 2 cups (soaked for 1 hr)
Onion 1 sliced finely
Laung 3-4
Red chilli powder 1/2 Tsp
Salt 1-1/2 Tsp
Oil 3 Tbs

Dip:

Curd 1 cup
Tandoori Masala/Biryani masala 2 Tbsp
Ginger 1/2″ piece

Green Chilies 2 gram (ground to paste together)

Sauce :

Big Onion 3
Flakes Garlic 5-6
Ginger 1/2″ piece
Big Tomatoes 3
Soya Sauce 2Tsp
Tomato Sauce 2Tbsp
Chili Sauce 2Tsp
Salt to taste
Oil 4-5 Tbsp
Paneer 250 gm (cut into big cubes)
Onions 2 (cut into 8 pieces)
Green Chillies 2
Tomato 1 (cut into 8 pieces)

Method :

Heat oil add onions & laung fry till golden brown in color and add 4 cups of water.
Add salt & chili powder. When water boils add rice. Cook till rice is done.
Prepare sauce by grinding onions, ginger & garlic together to paste.
Blend tomatoes in a liquidizer.
Heat oil. Add onion paste & cook till brown.
Add tomatoes & cook till oil separates.
Add enough water (1 cup) to make a sauce of thick pouring consistency.
Add all the sauces & salt. cook for 10-15 minutes.
Mix curd & tandoori masala to prepare the dip. Add ginger & green chilli paste to it.
Dip paneer, green chillies, onions & tomatoes in curd mixture and grill on a tray
Spread hot rice in a dish and pour the hot sauce over it.
Place hot grilled onions, paneer, tomatoes & green chillies on the sauces.