Instructions:

1. Marinating Paneer:

• In a bowl, mix paneer cubeswith yogurt, red chili powder, turmeric powder, and salt. Let it marinate forat least 30 minutes.

2. Preparing Rice:

• Wash basmati ricethoroughly under running water until the water runs clear. Soak rice in waterfor 30 minutes.
• In a large pot, bring 4cups of water to a boil. Add soaked rice and cook until rice is 70-80% cooked.
• Drain and set aside.

3. Cooking Paneer:

• Heat 1 tablespoon ghee oroil in a pan. Add marinated paneer cubes and shallow fry until golden brown.Remove paneer from the pan and set aside.

4. Making Biryani Masala:

• In the same pan, add remainingghee or oil. Add cumin seeds and let them splutter. Add sliced onions and sautéuntil golden brown.
• Add ginger-garlic paste andgreen chilies. Sauté until raw smell disappears.
• Add chopped tomatoes andcook until tomatoes are soft and oil starts to separate.
• Reduce heat to low. Addbiryani masala and sauté for 1-2 minutes until fragrant.

5. Layering Biryani:

• In a heavy-bottomed pan ora biryani pot, layer half of the cooked rice evenly.
• Sprinkle half of thechopped coriander leaves and mint leaves over the rice.
• Layer half of the cookedpaneer cubes over the rice.
• Spread half of the preparedbiryani masala evenly over the paneer layer.
• Repeat the layers with theremaining rice, coriander leaves, mint leaves, paneer cubes, and biryanimasala.

6. Cooking Biryani:

• If using saffron, dissolvesaffron strands in 2 tablespoons of warm milk and drizzle over the layeredbiryani.
• Cover the pan tightly witha lid or aluminum foil. Cook on low heat for 20-25 minutes, allowing theflavors to meld together.

7. Final Assembly:

• Once done, gently fluff thebiryani with a fork. Garnish with fried onions and additional chopped corianderleaves if desired.
• Serve hot with raita(yogurt dip) and salad.