Paneer Biryani

Instructions

1. 1

   Rinse the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.

2. 2

   Heat ghee in a large pan over medium heat. Add sliced onions and sauté until golden brown.

3. 3

   Add ginger-garlic paste and green chilies to the pan. Sauté for a minute until the raw smell disappears.

4. 4

   Add chopped tomatoes and cook until they become soft and mushy.

5. 5

   Stir in the biryani masala, salt, and yogurt. Cook for 2-3 minutes until the mixture is well combined.

6. 6

   Add paneer cubes to the pan and gently mix to coat them with the masala.

7. 7

   In a separate pot, bring water to a boil. Add the soaked and drained rice, and cook until it's 70% cooked. Drain the rice.

8. 8

   Layer the partially cooked rice over the paneer mixture in the pan. Sprinkle mint and coriander leaves on top.

9. 9

   Cover the pan with a tight-fitting lid and cook on low heat for 15-20 minutes, allowing the flavors to meld and the rice to finish cooking.

10. 10

    Once done, gently fluff the biryani with a fork and serve hot.