Hyderabadi Paneer Biryani with Minimal Ghee

1.Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2.In a large pot, bring 4 cups of water to a boil. Add the soaked rice and cook until it's 70% done (about 5-6 minutes). Drain the rice and set aside.

3.In the same pot, heat 2 tablespoons of ghee over medium heat. Add cumin seeds and let them splutter.

4.Add the sliced onions and sauté until they turn golden brown. Remove half of the onions and set aside for garnishing later.

5.To the remaining onions in the pot, add ginger-garlic paste and green chilies. Sauté for a minute until fragrant.

6.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil starts to separate from the mixture.

7.Stir in the cubed paneer and cook for another 2-3 minutes, allowing the paneer to absorb the flavors.

8.Add the yogurt, lemon juice, mint leaves, and coriander leaves. Mix well and cook for another 2 minutes.

9.Layer half of the partially cooked rice over the paneer mixture in the pot. Sprinkle half of the garam masala and saffron milk (if using) over the rice.

10.Add the remaining rice on top, followed by the rest of the garam masala and the reserved fried onions.

11.Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the flavors to meld and the rice to finish cooking.

12.Once done, gently fluff the biryani with a fork, being careful not to break the rice grains. Serve hot with raita or salad.