Boil the rice with crushed garam m asalas.Drain out the water as the texture sense fine with finger tips.

Divide the onions into two halves.Grind half of the onions into a fine paste.The other half is to be finely chopped and fried golden brown.

In the mean time cut the Paneer into medium sized cubes and saute a little.

Marinate the paneer cubes with curd tandoori masala onion paste ginger garlic paste Salt and sugar and a pinch of saffron colour for an hour.

In a frying pan heat the butter and pour in the marinated paneer.Keep stirring and turning till the gravy gets thickened. Remove the paneer and grill on a hand griller.

Soak the saffron strings in the milk for half an hour till the colour of the milk changes.

Assemble in a big container layering first with ghee followed by the rice fried onions,paneer tikka,saffron stringswith milk,saffron colour salt and sugar and topping up with rice again. Repeat this for four to five times and add a little bit of rose water to each layer.Close the container with a lid and SIM cook on a low flame for twenty-five minutes till all ingredients are well combined and turns aromatic.

Remove from the flame and serve hot with raita/borhani/salan and salads.

Thank you.