Paneer Biryani

Ingredients

• 500 grams cottage cheese (paneer), cut into 1 inch cubes
• 1½ cups Basmati biryani rice 
• Salt to taste 
• 7-8 black peppercorns
• 3-4 green cardamoms
• 2-3 cloves
• Masala
• 2-3 tablespoons ghee
• 3-4 cloves
• 6-8 black peppercorns
• 2 green cardamoms
• 1-2 bay leaves
• 1 teaspoon cumin seeds
• 2-3 green chillies, slit
• 2 large onions, thinly sliced
• 1½ tablespoons ginger-garlic paste 
• 1 cup fresh tomato puree 
• Salt to taste
• 2 teaspoons red chilli powder
• ½ teaspoon turmeric powder
• ¾ teaspoon coriander powder
• 1 teaspoon cumin powder
• 1½ tablespoons biryani masala 
• 3 tablespoons browned onions
• 2 tablespoons chopped fresh mint leaves
• 1 tablespoon chopped fresh coriander leaves
• 2-3 teaspoons butter
• 2-3 tablespoons yogurt
• Toppings
• A large pinch of saffron, soaked in 1-2 tablespoons warm water
• 2-3 teaspoons rose water
• 1-2 teaspoons screwpine (kewra) water
• Ghee for drizzling
• ¼ cup browned onions + for garnish
• 12-15 fresh coriander sprigs
• 10-12 fresh mint leaves 
• 2-3 green chillies, slit
• 1 inch ginger, cut into thin strips 
• 1-2 teaspoons dried rose petals
• Fresh mint sprig for garnish
• To serve
• Boondi raita as required
• Onion rings 

Method

1. Take Basmati biryani rice in a bowl, add sufficient water and wash for 2-3 times. Add fresh water and soak for 25-30 minutes. Drain.
2. Boil 6-8 cups water in a deep non-stick pan, add salt, black peppercorns, green cardamoms, cloves and the drained rice, mix and cook for 10-15 minutes or till the rice is ¾ done. Drain the rice.
3. To make the masala, heat ghee in a deep non-stick pan, add cloves, black peppercorns, green cardamoms, bay leaves, cumin seeds, green chillies and onions and sauté till golden brown. Add ginger-garlic paste, mix and saute for 1-2 minutes. 
4. Add tomato puree and mix well. Add salt, mix and saute for 2-3 minutes. 
5. Add red chilli powder, turmeric powder, coriander powder, cumin powder, biryani masala, browned onions, mint leaves, coriander leaves and butter and mix well. saute on medium heat till fat separates. 
6. Reduce heat to low and add yogurt and mix well. Add ½ cup water, mix and cook for 3-4 minutes. 
7. Add the paneer cubes and mix gently till well combined. Evenly spread the cooked rice  over the paneer masala. Drizzle soaked saffron, rose water, screwpine water, and ghee. Sprinkle browned onions, coriander sprigs, mint leaves, green chillies, ginger and dried rose petals. 
8. Cover the pan with aluminium foil and place the lid on it. Cook on low heat for 8-10 minutes. Switch the heat off and transfer the paneer biryani onto a serving plate.
9. Garnish with browned onions and mint sprig. Serve hot with boondi raita and onion rings.