Paneer Biryani

Instructions

1. Prepare the rice
   In a large pot, bring 6 cups of water to a boil. Add soaked basmati rice, salt, 1 bay leaf, 2 cardamom pods, 2 cloves, and half a cinnamon stick. Cook until rice is 70% done (about 5-6 minutes). Drain and set aside.
2. Prepare the paneer mixture
   Heat 2 tablespoons of ghee in a deep pan. Add the remaining whole spices (cinnamon, cloves, bay leaf, cardamom) and sauté until fragrant. Add sliced onions and fry until golden brown. Add ginger-garlic paste and green chilies, sauté for 2 minutes until the raw smell disappears.
3. Create the gravy
   Add chopped tomatoes to the pan and cook until soft. Add turmeric powder and biryani masala, mix well. Add yogurt and stir continuously to prevent curdling. Cook for 3-4 minutes until oil starts to separate from the masala.
4. Cook the paneer
   Add paneer cubes to the gravy, gently mix and cook for 2-3 minutes. Be careful not to break the paneer. Add half of the chopped mint and coriander leaves. Season with salt to taste.
5. Layer the biryani
   In a heavy-bottomed pot with a tight-fitting lid, add a layer of the partially cooked rice (about half), spread the paneer mixture over it, then top with the remaining rice. Sprinkle the saffron milk and remaining mint and coriander leaves on top.
6. Dum cooking
   Heat the remaining 1 tablespoon of ghee and drizzle it over the top layer. Cover the pot with a tight-fitting lid, sealing the edges with dough or a damp cloth if possible. Place the pot on low heat and cook for 20 minutes to allow the flavors to meld together.
7. Rest and serve
   Once done, let the biryani rest for 10 minutes without opening the lid. Gently fluff the rice with a fork, mixing the layers. Serve hot with raita (yogurt dip) and a side salad.