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2 cups basmati rice, washed and soaked for 30 minutes.

5 cups cold water.

Garam masala: 2 bay leaves, 4 green cardamoms, 4 cloves, and a 1-inch piece of cinnamon.

Salt to taste.

1 tablespoon lemon juice to keep the rice fluffy.

1 tablespoon ghee.

250 grams paneer (cottage cheese), cut into cubes.

2 cups finely chopped and washed fenugreek leaves.

3 tablespoons oil or ghee.

1 teaspoon cumin seeds.

2 onions, slicing lengthwise.

1 tablespoon ginger-garlic paste.

2-3 chopped green chilies.

2 medium-sized tomatoes, finely chopped.

1/2 teaspoon turmeric powder.

1 teaspoon red chili powder.

1 tablespoon coriander powder.

1/2 cup fresh yogurt, whisked.

Water as needed.

1/2 fresh coriander leaves, finely chopped. Dried

1/4 cup finely chopped mint

1/2 cup fried onions

1/4 cup milk (saffron threads mixed in – optional)