Karahi Paneer Biryani

Preparation

1. Heat the vegetable oil in a large pan or karahi on medium heat. Add cumin seeds and let them splutter.
2. Add the finely chopped onions and sauté until they turn translucent.
3. Stir in the ginger-garlic paste and sauté for a few minutes and then add the chopped tomatoes and cook until they become soft and the oil starts to separate.
4. Add coriander powder, red chili powder, turmeric powder, and salt. Cook the masala mixture until the oil separates from it.
5. Add cubed green bell pepper, onions, tomatoes and green chilies. Cook for a few minutes until they soften.
6. Now, add the paneer cubes and mix them gently with the masala. Cook for a few minutes, stirring occasionally.
7. Sprinkle garam masala and dried fenugreek leaves (kasuri methi) over the paneer. Mix well and keep it aside.
8. In a separate pot, heat a little ghee or oil, add the whole spices, and sauté for a minute and add washed and soaked basmati rice to the pot.
9. Add 4 cups of water and salt to the rice. Bring it to a boil, then reduce the heat and let it simmer until the rice is cooked but still firm. Drain any excess water.
10. In a deep pan, layer the Karahi Paneer and the cooked rice. Sprinkle some saffron milk, ghee (if desired), repeat the layers and add fresh coriander leaves on top.
11. Cover the pot with a tight-fitting lid and place it on a very low flame for about 15-20 minutes.
12. Gently fluff the biryani with a fork before serving.