Saffron Rice and Creamy Paneer

Ingredients :

For Saffron Rice :

1 Cup Rice ( Basmati or Raw rice )
Few strands of saffron
2 Tbsp Milk ( Warm )
2 Cups Water
Salt to taste
1 Tbsp Ghee
1/2 inch Cinnamon
2 Elachi
1 Cloves
1 Bay leaf

For Creamy Paneer :

2 Onions, chopped
1/2 inch Cinnamon
2 Elachi
1 Bay leaf
1 Tsp Red chilli powder
1 Tsp Pav bajji Masala powder
Salt to taste
1 Cup Fresh Cream
100 gms Paneer, cubed
1/2 Tsp Dried Fenugreek leaves
1/2 Tbsp Oil or  Butter

Method :

For preparing Saffron rice :

• Soak rice for half an hour.
• Heat ghee in a pan / kadai and add Bay leaf, elachi, cloves and cinnamon.
• Meanwhile mix saffron in a milk.
• Wash the soaked rice and add it to the kadai.
• Mix well and add the saffron milk.
• Add salt and water. Mix and close the pan with Aluminum foil.
• Simmer for 20 minutes.
• Once rice gets cooked, remove from flame.

For preparing Creamy Paneer :

• Heat oil in a pan and add cinnamon, elachi and onions.
• Fry them for couple of minutes and remove from flame.
• Cool them and grind to a fine paste by adiing little water.
• Meanwhile fry the cubed paneer and soak in a warm water.
• Heat the same pan and add little oil or butter followed by bay leaf and ground paste. 
• Fry them for a minute, add the red chilli powder, salt and pav bajji masala powder.
• Mix well and add the soaked paneer.
• Then add the fresh cream and cook for couple of minutes.
• Before removing from flame, add dried fenugreek powder / Kasuri methi and cook for a minute.
• Remove and add extra fresh cream for garnishing.
• Serve with Saffron rice.