Paneer Biriyani

Ingredients :-

• Paneer - 300 gm
• Basmati Rice - 400 gm
• Onion(slices) - 3 nobs for fried onion
• Onion chopped - 2 nobs
• Green chili - 2-3 nobs
• Mint leaves (chopped) - 1/2 cup
• Coriander leaves (chopped ) - 1/2 cup
• Bay leaves - 1 nobs
• Black cardamom - 1
• Cinnamon stick - 2 inch
• Star anise - 1 nobs
• Cloves - 3-4 nobs
• Cumin seeds - 1/2 tbsp
• Tomato Puree - 1/2 cup
• Ginger and garlic paste - 2 tbsp
• Saffron (kesar) - 2 pinch soaked with 3 tbsp of milk
• Curd - 3 tbsp
• Ghee - 3tbsp
• Oil - as per requirement
• Turmeric Powder - 1/2tbsp
• Red chili powder - 2 tbsp
• Cumin Powder - 1/2tbsp
• Coriander Powder - 1/2 tbsp
• Garam masala Powder - 1/2tbsp
• Biriyani Masala Powder - 3 tbsp
• Kewara Water - 1tbp
• Salt As per taste

Method :-

• First wash and soak the rice for at least 30 mints.
• Add oil to a heavy bottom pan,fry all the sliced onions till golden brown and keep it aside.
• In the same pan add little oil and saute the paneer cubes in medium flame  until they turn golden and keep it aside.
• In the same pan add oil along with 1 tbsp of ghee. once oil is hot then add cumin seeds,clove, cinnamon (half),cardamom,bay leaf and saute it for few minutes.
• Then add the chopped onions and saute it for some time till it became golden brown,then add the ginger and garlic paste,saute it for few minutes till the raw smell go out.
• Know add the red chili powder,Turmeric powder,cumin powder,coriander powder,Garam Masala powder and saute it nicely with medium flame.
• Then add the Tomato puree,salt into it and cook it for few minutes till the raw smell go off.
• Finally add the nicely bitten curd and little chopped coriander leaves,cumin leaves into the masala and cook it with low flame, if required add little water for gravy .
• Then add the fried Paneer, biriyani masala into the gravy and cook it for 5 minutes with medium flame cover with lid.
• In min while cook the rice with another pan adding with salt,little oil,coriander leaves,cumin leaves,bay leaves,star anise,cardamom,cinnamon.and little lemon juice.
• Once the rice is half cooked then switch off the flame and drain the rice and keep it aside.
• Once the Paneer gravy is ready then layer the rice with gravy and on top sprinkle fried onion,chopped coriander leaves and cumin leaves,chopped green chili,and little ghee on top, do it repeatedly to make the layer rice with paneer gravy.
• Finally on top add the Fried onion,cumin and coriander leaves,Ghee and kewara water. Then cover it tightly and place it with low flame and let it cook for 30 minutes.
• After 30 minutes switch off the flame and rest it for 5-7 minutes  then remove the cover and slowly remove the Biriyani into a plate and serve hot with Raita an enjoy.