1. Wash the rice, drain completely.
2. Add 4 cups of water and soak for 15-20 minutes.
3. Soak saffron in milk.
4. Heat ghee in anon stick kadai.
5. Add cloves, cardamom, cinnamon and bay leaf.
6. Add onion, fry till golden brown.
7. Add the rice, along with the water in which it was soaked. Add salt to taste.
8. Cover and cook on low flame till the rice is done and all the water is absorbed.
9. Leave without disturbing for 15 minutes.
10. Crush the saffron and add to rice.
11. Then fluff up the rice without breaking the grains.

For Paneer Mushroom Layer:

1. Cut paneer into rectangular slices.
2. Slice the mushrooms.
3. Grind coconut with poppy seeds to a smooth paste.
4. Beat the curds till smooth and mix with the coconut paste.
5. Heat the ghee in a kadai. Add onion and fry till light brown.
6. Add green chilies and ginger garlic paste. Fry till fragrant.
7. Add all the powders and fry for few seconds.
8. Add mushroom and salt.
9. Cook covered on low heat for 3-5 minutes.
10. Add paneer, , curd mixture, mint and coriander leaves.
11. Cook on high heat till the gravy is thick.
12. Grease a baking dish with little ghee.
13. Spread 1/2 the rice in it. Top with paneer mushroom mixture.
14. Cover with remaining rice. Sprinkle with fried onion slices.
15. Cover with aluminium foil and bake in hot oven (200 C) for 20-30 minutes.
16. Serve hot with potato wafers and raitha.

Serves: 4 to 6