Ingredients

• For Paneer Marinade:
  • 250g paneer, cut into cubes
  • 1/2 cup yogurt
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1 tbsp ginger-garlic paste
  • 1 tbsp lemon juice
  • Salt to taste
• For Rice:
  • 2 cups basmati rice
  • 4 cups water
  • 2 bay leaves
  • 4 green cardamom pods
  • 1 cinnamon stick
  • 2 cloves
  • 1/2 tsp salt
• For Biryani Masala:
  • 2 medium onions, thinly sliced
  • 2 tomatoes, finely chopped
  • 1/2 cup thick yogurt
  • 1 tbsp ginger-garlic paste
  • 2 green chilies, slit
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1/2 tsp cumin powder
  • Fresh coriander and mint leaves, chopped
  • 3 tbsp ghee or oil
• For Garnish:
  • 1/4 tsp saffron soaked in 2 tbsp warm milk
  • Fried onions (optional)

Instructions

1. Marinate the Paneer:
   • Mix yogurt, turmeric, red chili powder, garam masala, ginger-garlic paste, lemon juice, and salt in a bowl.
   • Add paneer cubes, gently coat, and let them marinate for at least 30 minutes.
2. Cook the Rice:
   • Rinse and soak basmati rice for 30 minutes.
   • Boil water with bay leaves, cardamom, cinnamon, cloves, and salt.
   • Cook rice until 70% done. Drain and set aside.
3. Prepare the Biryani Masala:
   • Heat ghee or oil in a deep pan. Add sliced onions and sauté until golden brown.
   • Add ginger-garlic paste, green chilies, and tomatoes. Cook until the tomatoes are soft and the oil separates.
   • Add turmeric powder, red chili powder, garam masala, cumin powder, and salt. Mix well.
   • Stir in the marinated paneer and cook for 5-7 minutes on low heat. Add yogurt and cook until the mixture thickens slightly.
4. Layer the Biryani:
   • In a heavy-bottomed pot, spread a layer of rice at the bottom.
   • Add a layer of the paneer masala.
   • Repeat the layers, ending with rice on top.
   • Drizzle saffron milk and garnish with chopped coriander, mint, and fried onions.
5. Dum Cooking:
   • Cover the pot with a tight-fitting lid or seal with dough.
   • Cook on low heat for 20-25 minutes to let the flavors meld together.
6. Serve:
   • Gently fluff the biryani layers before serving. Pair with raita or a side of tangy salan for a complete meal.