For Yam Marination

• In a tray, add yam pieces, salt to taste, lemon juice and marinate well.
• Keep it aside for a while.
• Add yam into the hot oil and fry them until it’s cooked and gets light brown in colour.
• Transfer it into the absorbent sheet and keep it aside for further use.

For Kofta

• In a bowl, add soaked chana dal, paneer, ginger garlic paste, salt to taste, degi red chilli powder, fresh coriander leaves, fried onions, cashew nuts and give it a good mix.
• Transfer it into the mixer grinder jar and grind it into the smooth fine paste.
• In a kadai, add oil for frying, drop one by one koftas into the hot oil.
  Now, fry the koftas until golden brown in colour and crispy in texture.
• Transfer it into the absorbent sheet and keep it aside for further use.

For Frying Dryfruits

• In a pan, add ghee, once it’s hot, add almonds, cashew nuts, pistachios and fry them until light golden brown in colour.
• Remove it into the tray and keep it aside for further use.
• In the same ghee, add raisins and fry them until the raisins gets puffed up.
• Transfer it into the tray and keep it aside for further use.

For Ginger Green Chilli Paste

• In a mortar pestle, add ginger, green chilli and grind it into coarsely paste.
• Keep it aside for further use.

For Shahi Pulao

• In a handi, add remaining ghee, once it’s hot, add bay leaf, cinnamon stick, cumin seeds, cloves, prepared ginger green chilli paste and saute for a minute.
• Add soaked chana dal, carrots, green chillies, salt to taste, tender coriander stems and cook for 2-3 minutes.
• Add water as required, salt to taste, give it a quick boil, add soaked Daawat basmati rice, water as required, give it a good mix, cover it with the lid and let it cook for a while.
• Open the lid, now, layer it with sauteed vegetables, fried dry fruits, fried koftas, cover it with the lid and cook for another 4-5 minutes slow flames.
• Transfer it into the serving dish, bowl or platter, garnish it with coriander sprig, fried onions and silver vark.
• Serve hot with prepared aloo raita.

For Aloo Raita

• In a bowl, add chopped boiled potatoes, degi red chilli powder, fresh coriander leaves, fried onion, garam masala, cumin powder.
• Add green chilli, salt to taste, curd, saffron water and give it a good mix.
• Transfer it into the serving bowl.

For Sauteing Vegetable

• In a pan, add ghee, oil, once it’s hot, add bhavnagri chillies, apricots, tomatoes, saffron water, salt to taste and saute it on high flames for 2-3 minutes.
• Add degi red chilli powder, fried yam, lemon juice, crushed black peppercorns and saute for another minute.
• Switch off the flames and keep it aside for further use.