Thoothuvalai keerai SADAM

 Trim the stem. Use a small scissors to trim the stem as this keerai has nasty little thorns . No need to remove the thorns from the leaves. Wash well in water. Heat a tea spoon of oil in a frying pan and add in 2 green chillies and a cup of thoothuvalai and sauté for a few seconds. Add a handful of cilantro/ kothamalli and sauté for a few more minutes. Grind it to a fine paste. In a mixing bowl stir in 1/2 cup curd and beat well. Put in a cup of cubed paneer, thoothuvalai paste, salt, one tea spoon ginger garlic paste, one tea spoon biryani masala , 2 table spoons pudina and one medium sized onion cut into thin slices. Mix well gently, cover and let it sit for an hour. Rinse and soak 1 + 1/2 cup basmati rice in 2+1/2 cup water for an hour. Heat one tea spoon oil and one tea spoon ghee in a frying pan or pressure cooker pan. Add in a bay leaf, an inch piece of cinnamon, 3-4 cloves and fry for a few seconds. Add in 2 medium sized onions cut into thin slices and fry until light brown over medium heat. Stir in the marinating paneer and the rice along with the water. Adjust salt. Cover the pressure pan with the lid and cook until one whistle. Reduce the heat and cook for 10-12 minutes over low heat. I prefer electric rice cooker to pressure cooker. When done, fluff the rice with a fork and serve hot with your favourite side dish.