📖 Instructions

1. Soak the Basmati Rice: Rinse 2 cups of basmati rice under cold water until the water runs clear. Soak the rice in enough water for at least 30 minutes. This helps in achieving fluffy rice grains.
2. Prepare the Paneer: Cut 250g of paneer into small cubes. In a bowl, marinate the paneer with 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and salt to taste. Gently mix and set aside for at least 15 minutes.
3. Cook the Rice: Drain the soaked rice. In a large pot, bring 6 cups of water to a boil. Add the drained rice, 1 bay leaf, 2-3 cloves, and 1 teaspoon of salt. Cook until the rice is about 70% done (it should still have a slight bite). Drain the rice and set aside. Don't overcook it here; it will cook more with the layering process.
4. Sauté the Aromatics: In a skillet, heat 2 tablespoons of ghee (or oil). Add 1 finely chopped onion and sauté until golden brown. Remove half of the fried onions and set aside for garnishing. Add 1 tablespoon of ginger-garlic paste and sauté for another minute until fragrant. Oh, the aroma already hinting at what is about to come!.
5. Cook the Mutter Paneer Masala: Add 1 cup of green peas (mutter) to the skillet. Sauté for 2-3 minutes. Add the marinated paneer and gently sauté for another 3-4 minutes. Be gentle to prevent the paneer from breaking apart.
6. Add Spices: Add 1 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of garam masala, and a pinch of saffron strands (soaked in 2 tablespoons of warm milk) to the skillet. Mix well and cook for 2 minutes. The kitchen should smell amazing now!.
7. Layer the Biryani: In a large pot (the same one you used for cooking rice works perfectly), start with a layer of cooked rice. Spread half of the mutter paneer masala evenly over the rice. Add another layer of rice, followed by the remaining mutter paneer masala. Top with the remaining rice.
8. Garnish and Add Flavor: Sprinkle the reserved fried onions, 2 tablespoons of chopped fresh cilantro, and 1 tablespoon of mint leaves over the top layer of rice. Drizzle 1 tablespoon of ghee over the top for added richness.
9. Dum Cooking (Sealing and Slow Cooking): Cover the pot tightly with a lid. You can seal the edges with dough or use a heavy object to weigh down the lid. Cook on very low heat (dum) for 15-20 minutes. This allows the flavors to meld together beautifully. Pro-tip: place a flat griddle or tava under the pot to prevent burning.
10. Serve: Gently fluff the biryani with a fork, being careful not to break the rice grains or the paneer. Serve hot with raita (yogurt dip) and your favorite Indian pickles. You can also add papadum (crispy lentil wafers) for a complete meal.