Step 1

In a large soup pot, bring lots of water to a rolling boil. Add the spices, oil and season with salt.

Step 2

Add the drained basmati rice, bring the mixture to a boil and simmer for 6~8 minutes or until the rice is about 90% cooked. It should still have a little bite.

Step 3

Carefully drain the water and set aside until ready to layer.

Step 4

Heat 1tbsp oil on medium heat in a large saute pan. Add the paneer cubes and fry until golden on all sides. Remove with a slotted spoon onto a plate and set aside.

Step 5

In the same pan, heat the remaining 2tbsp oil, add the whole spices and cook until fragrant about 1 minute.

Step 6

Next add the onions and cook until lightly browned around the edges.

Step 7

Add the vegetables, cover and cook until tender, about 10~12 minutes.

Step 8

Stir in red chili powder and biryani masala.

Step 9

Next add the tomato paste and tomato puree and cook for 3~4 minutes.

Step 10

Add the fried paneer, cilantro, mint, kasoori methi and cook for 2~3 minutes. The vegetable mixture is ready to layer.

Step 11

Coat the inside of the slow cooker crock with a cooking spray. Add half of the vegetable mixture and top it with half of the rice.

Step 12

Top that with fried onions and chopped nuts.

Step 13

Add the remaining half of the veggie mixture, followed by the remaining half of rice.

Step 14

Finally sprinkle the remaining fried onions, some chopped herbs and saffron milk (if using). Cover with the lid and cook on High for 1 hour or on low for 2.5 hours.

Step 15

Cook the rice separately as per the recipe and keep ready.

Step 16

Make the vegetable layer directly in the instant pot using the Saute feature. Once ready, remove half of the veggie mixture into a bowl. Turn off the Saute feature.

Step 17

Top the veggie layer in left in the Instant pot with the rice, fried onions, chopped nuts.

Step 18

Followed by the reserved veggie mixture, remaining rice, fried onions, herbs and saffron milk (if using).

Step 19

Cover and set it on 'Slow Cooker' feature for 1 hour on high or 2.5 hours on low.