Paneer Korma, Saffron Sheermal and Vegetable Pulao

Ingredients

• 2 cup All-Purpose Flour (Also known as Maida)
• 0.75 cup Warm Milk (Should be lukewarm, about 105-115°F or 40-46°C)
• 4 tbsp Ghee (Melted and divided)
• 2 tbsp Sugar (Use granulated sugar)
• 0.25 tsp Saffron Strands (A generous pinch)
• 1 tsp Instant Yeast
• 0.5 tsp Salt
• 0.5 tsp Kewra Water (Optional, for authentic fragrance)

Instructions

1. 1

   Bloom Saffron & Activate Yeast (10 minutes)

   • In a small bowl, take 2 tablespoons of the warm milk and add the saffron strands. Let it soak to release its color and aroma.
   • In a separate, larger bowl, combine the remaining warm milk, sugar, and instant yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and active.
2. 2

   Prepare the Dough (15 minutes)

   • In a large mixing bowl, whisk together the all-purpose flour and salt.
   • Add 3 tablespoons of melted ghee to the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
   • Pour the frothy yeast mixture, the saffron-infused milk, and the optional kewra water into the flour mixture.
   • Combine everything to form a shaggy dough, then transfer to a lightly floured surface.
   • Knead for 10-12 minutes by hand (or 7-8 minutes in a stand mixer with a dough hook) until the dough is soft, smooth, and elastic.
3. 3

   Proof the Dough (60-90 minutes)

   • Form the kneaded dough into a smooth ball and place it in a lightly greased bowl.
   • Cover the bowl with a damp cloth or plastic wrap.
   • Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
4. 4

   Shape the Sheermals (10 minutes)

   • Gently punch down the risen dough to release the air.
   • Divide the dough into 4 equal portions and roll each into a smooth ball.
   • On a lightly floured surface, roll each ball into a 6-inch round or oval disc, about 1/4-inch thick.
   • Thoroughly prick the entire surface of each disc with a fork. This is crucial to prevent it from puffing up during cooking.
5. 5

   Cook the Sheermals (15 minutes)

   • Heat a heavy-bottomed pan (tawa) or a non-stick skillet over low-medium heat.
   • Place one shaped sheermal on the hot tawa and cook for 2-3 minutes until the underside has light golden-brown spots.
   • Flip the sheermal, cover the pan with a lid, and continue to cook on low heat for another 3-4 minutes. The trapped steam helps cook it through and keeps it soft.
   • Remove from the pan and repeat the process for the remaining dough portions.
6. 6

   Glaze and Serve (2 minutes)

   • As soon as each sheermal is cooked, immediately brush it generously with the remaining 1 tablespoon of melted ghee.
   • Serve warm with rich curries like korma, nihari, or enjoy on its own.

Ingredients

• 1.5 cup Basmati Rice (Rinsed and soaked for 30 minutes)
• 2 tbsp Ghee (Can be substituted with oil for a vegan version)
• 1 tsp Cumin Seeds
• 1 pcs Bay Leaf
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 2 pcs Green Cardamom (Slightly crushed)
• 1 pcs Onion (Medium, thinly sliced)
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chili (Slit lengthwise)
• 0.5 cup Carrot (Diced)
• 0.5 cup Green Peas (Fresh or frozen)
• 0.5 cup Green Beans (Chopped into 1-inch pieces)
• 0.5 cup Cauliflower Florets (Cut into small pieces)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Garam Masala
• 1.5 tsp Salt (Adjust to taste)
• 3 cup Water (Use 2.5 cups for pressure cooker)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 1 tbsp Lemon Juice (Optional, for freshness)

Instructions

1. 1

   Prepare the Rice

   • Gently rinse 1.5 cups of basmati rice under cool water until the water runs clear. This removes excess starch.
   • Soak the rinsed rice in enough water to cover it for 30 minutes. After soaking, drain the water completely and set the rice aside.
2. 2

   Sauté Spices and Aromatics

   • Heat 2 tbsp of ghee in a pressure cooker or a heavy-bottomed pot over medium heat.
   • Once the ghee is hot, add 1 tsp cumin seeds and let them sizzle for about 30 seconds.
   • Add the whole spices: 1 bay leaf, 1-inch cinnamon stick, 4 cloves, and 2 crushed green cardamoms. Sauté for another 30 seconds until fragrant.
   • Add the sliced onion and sauté for 5-6 minutes until it turns translucent and light golden at the edges.
   • Stir in 1 tbsp ginger-garlic paste and 2 slit green chilies. Cook for 1 minute until the raw aroma disappears.
3. 3

   Cook Vegetables and Rice

   • Add all the chopped vegetables (carrots, peas, beans, cauliflower) to the pot. Sauté for 2-3 minutes.