Paneer Biryani

Preparation - Par-boil 2 cups of Basmati Rice in 3-4 cups of Water and set aside. Cut 500 gm of Panner into 1-inch pieces and lightly sauté in a tsp of Butter.

Heat a tbsp of Oil in a pan; splutter a tsp of Cumin Seeds and sauté 2 finely sliced medium Onions, 5-6 slit Green Chillies on medium heat till golden brown. Add and sauté a tbsp of Ginger Garlic paste, an inch of Cinnamon, 2 Bay Leaves, 7-8 Peppercorns, 4-5 Cloves for about 2 minutes. Add 2 finely chopped Tomatoes, Salt to taste, a tbsp of Red Chili Powder, a tbsp of Coriander Powder, a tsp of Garam Masala, a tsp of Cumin Seeds and cook till the gravy dries up. Add the sautéed paneer pieces and cook for 5-6 minutes till it forms a thick, rich and dry gravy base.

In a non-stick deep pan, put a layer of the paneer gravy, without the paneer. Add a layer of rice, topped with a layer of paneer. Alternate layers of gravy, rice and paneer till everything is used up. Make sure that the top layer is rice. Mix a pinch of Saffron into 2 tbsp of Water till the water catches colour. Pour the saffron water over the top layer of rice. Cover cook for 15 minutes on a low heat, without stirring. Garnish with fresh Coriander Leaves.