Shahi Veg Pulaowith Yam Kofta and Aloo Raita

Marinate the diced yam with salt and lemon juice; set aside.

Blend soaked chana dal, paneer, ginger garlic paste, salt, red chilli powder, fresh coriander leaves, optional fried onion, and cashew nuts into a smooth mixture; shape into balls.

Heat oil in a pan and fry the kofta balls until golden; remove and set aside.

Blend sliced ginger with green chillies to make a smooth ginger‑green chilli paste.

Heat ghee in a large pot, add bay leaf, cinnamon stick, cloves and cumin seeds, and sauté briefly until fragrant.

Stir in the ginger‑green chilli paste, the remaining soaked chana dal, diced carrot, slit green chillies, chopped coriander stem and salt; cook for a few minutes.

Add washed and soaked basmati rice, sautéed vegetables, fried dry fruits, fried kofta and enough water to cover; bring to a boil, then reduce heat and simmer until the rice is cooked and fluffy.

While the pulao cooks, fry the dry fruits (almonds, cashews, pistachios, raisins) in ghee until aromatic; set aside.

For the aloo raita, combine boiled potatoes, red chilli powder, chopped coriander leaves, fried onion, garam masala, cumin powder, chopped green chilli, salt, beaten curd and saffron water; mix well and chill before serving.

Garnish the finished Shahi Pulao with a coriander sprig, fried onions and a pinch of silver wark.

Serve the hot Shahi Pulao alongside the creamy aloo raita.