Paneer 65 Biryani

1: Heat ghee in a pot, add whole spices and allow them to sizzle.

2: Pour in water, add salt and coriander leaves, then bring to a boil.

3: Add rice and cook until 80-90% done. Drain and set aside.

4: Marinate paneer with spices, then fry until golden brown. Set aside.

5: In the same pot, add more ghee and sauté onions, ginger, garlic, and chili paste until translucent.

6: Stir in spices and tomatoes, cooking until tomatoes are mushy.

7: Add yogurt and cook for 5 minutes.

8: Mix in fried paneer, layer with fried onions, coriander mint leaves and add cooked rice.

9: Top with fried onions, coriander, and mint leaves. Pour saffron infused milk.

10: Cover and simmer on low for 10-15 minutes.

11: Mix gently and serve hot with raita and salad.