PREPARATION

(For Rice)
1. Heat 1.5 litres water in a heavy skillet, add 30 milliliters hatsun ghee, 1 teaspoon salt, 1 bay leaf, 1 star anise, 4 pods cloves, 1 cinnamon stick, 1 mace strand, 2 pods green cardamom, 1 lemon slice, 2 tablespoons coriander, 1 tablespoon mint and mix it well.
2. Add 300 grams washed rice and mix it well.
3. Bring it to a boil.
4. Boil for 10 - 15 minutes on medium heat.
5. Remove it from heat and wash it with water.
6. Drain the rice and keep aside.

(For Paneer Makhani)
1. Heat 35 milliliters hatsun ghee in a skillet, add 1 teaspoon cumin, 3 kashmiri red chili, 1 tablespoon ginger, 1 tablespoon garlic and stir for 2 - 3 minutes.
2. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.
3. Add 1 1/2 tablespoons cashews and mix it well.
4. Now, add 300 grams tomato and mix it well.
5. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
6. Add 1/4 teaspoon turmeric and stir well.
7. Add 300 milliliters water and mix it well.
8. Bring it to a boil.
9. Remove it from heat and allow it to cool.
10. Transfer this into a blender and blend it into a puree.
11. Transfer this puree into a heavy skillet and give it a nice stir.
12. Add 1 1/2 teaspoons red chili, 1 1/2 teaspoons salt, 1 1/2 teaspoons salt, 1 teaspoon garam masala, 1 1/2 teaspoons sugar and mix it well.
13. Then, add 100 grams yogurt, 2 tablespoons fresh cream and mix it well.
14. Cook for 3 - 5 minutes on medium heat.
15. Add 1 tablespoon butter, 2 tablespoons fried onions, 1 teaspoon dry fenugreek and mix it well.
16. Now, add 450 grams paneer and mix it again.
17. Cook for 5 - 7 minutes on medium heat.

(For Paneer Makhani Dum Biryani)
1. Make a layer of boiled rice on top if it.
2. Garnish some fried onions, coriander and mint.
3. Top with 35 milliliters hatsun ghee.
4. Cover it with aluminium foil.
5. Then, cover it with lid and cook for 15 - 20 minutes on low heat.
6. Open the lid and remove the aluminium foil.
7. Place a bowl in it, add a burning charcoal, 2 teaspoons hatsun ghee and cover it with lid.
8. Cover for about 5 - 7 minutes.
9. Open the lid and remove the bowl from it.
10. Serve hot.