Paneer Biryani

1Rinse the Basmati rice (2 cups) under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.

2In a bowl, combine the yogurt, ginger-garlic paste (1 tablespoon), cumin seeds (1 teaspoon), turmeric powder (1 teaspoon), red chili powder (1 teaspoon), garam masala (½ teaspoon), biryani masala (½ teaspoon), chopped mint leaves (¼ cup), and chopped coriander leaves (¼ cup). Mix well to form a marinade for the paneer (200 g).

3Marinate the paneer (200 g) cubes in the yogurt mixture and let them sit for at least 30 minutes in the refrigerator.

4In a large pot, heat ghee (2 tablespoons) over medium heat. Add the whole spices - bay leaves (2), green cardamoms (4), cloves (4), and cinnamon stick. Sauté until fragrant.

5Add the sliced onions and sauté until they turn golden brown. Add the marinated paneer (200 g) and cook until slightly browned, then set aside.

6In a separate pot, bring water to a boil. Add some salt and the soaked Basmati rice (2 cups). Cook the rice until it is 70% done, then drain the excess water.

7Layer the partially cooked rice over the paneer (200 g) mixture in the large pot. Sprinkle lemon juice (1 tablespoon) and saffron-soaked milk on top.

8Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes until the rice is fully cooked and aromatic.

9Garnish with fried onions and serve hot with raita or cucumber salad.

10Enjoy the aromatic and flavorful Paneer (200 g) Biryani!