Preparation

• 1.

  In a large bowl, mix yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Add the paneer cubes and marinate for at least 1 hour.

• 2.

  Heat 2 tbsp of ghee or oil in a pan over medium heat. Sauté the sliced onions until golden brown. Remove half and set aside for garnishing.

• 3.

  In the same pan, add the marinated paneer and cook until golden, about 5-7 minutes. Remove and set aside.

• 4.

  In the same pan, add chopped tomato and cook until soft. Add biryani masala and garam masala, and stir for 2 minutes. Then, mix in the previously cooked paneer.

• 5.

  In a separate pot, bring 4 cups of water to a boil. Add rinsed basmati rice and cook until it's about 70% done. Drain the rice and set aside.

• 6.

  In a large heavy-bottomed pot, layer half of the partially cooked rice. Then, add the paneer and tomato mixture on top. Sprinkle chopped cilantro, mint, and the remaining rice over it. Mix saffron strands in warm milk and drizzle it evenly over the top layer of rice.

• 7.

  Cover the pot tightly with a lid. Cook on low heat for 30 minutes to allow flavors to meld and rice to finish cooking. You can place a heavy pot on top to prevent steam from escaping.

• 8.

  Once done, gently fluff the biryani with a fork. Garnish with the reserved fried onions and additional mint and cilantro if desired.

• 9.

  Serve hot, enjoying the delightful fusion of paneer and aromatic spices.