Step 1

Soak rice for at least 30 to 40 mins. Later drain to a colander.

Step 2

Add oil to a heavy bottom pan, fry onions till golden brown. Set these fried onions aside. Fry capsicums till they turn slightly soft. Fry few paneer cubes or cashew nuts as well. Set these aside.

Step 3

Marinate paneer with 2 tbsps fried onions and the marination ingredients. Set aside.

Step 4

Add 1 tsp oil & ½ to ¾ tsp salt to water. Bring it to a rolling boil.

Step 5

Add the drained rice and cook till al dente. Meaning the rice grains have to be firm and not mushy but almost cooked. Drain off the rice to colander and set aside.

Step 6

Add the paneer marinade to the same heavy bottom pan used for frying golden onions.

Step 7

Layer the cooked rice over the paneer marinade. Level the rice. Add few more fried onions and mint and coriander leaves. Then sprinkle fried onions, capsicums, kewra or rose water.

Step 8

Seal it with a foil or a moist clean kitchen cloth. Place the lid over it. Meanwhile heat a old tawa or griddle.

Step 9

When it is hot, transfer the biryani pot or pan on the hot tawa. Cook for 5 minutes on a high flame and then for 10 minutes on a medium flame.

Step 10

Switch off the stove and leave it undisturbed for at least 15 minutes.

Step 11

Garnish with fried cashews or fried paneer, mint leaves and fried onions.

Step 12

Serve paneer biryani with raita.