Paneer Biryani...

INGREDIENTS:

For the marination:

• Paneer-1 packet(cut in 1/2 inch cubes).
• Turmeric powder-1/4 tsp.
• Chili powder-1/4 tsp.
• Lemon juice-1/2 tsp.
• Salt-1/4 tsp.

For the biryani:

• Basumati rice-1 cup(soaked in water at-least 5 mins).
• Oil-3 tsp.
• Cinnamon-1/2 inch.
• Star anise(Ful chakri)-1.
• Cashews-1 tsp.
• Large whole cardamom(Badi elaichi)-1.
• Cardamom powder-1/4 tsp.
• Cloves-2.
• Whole peppercorns-4-5.
• Chopped mint leaf-2-3 tsp.
• Bay leaf-1.
• Large onion-1(finely sliced).
• Ginger-garlic paste-2 tsp.
• Turmeric powder-1/2 tsp.
• Chili powder-1/2 tsp.
• Pinch of sugar.
• Salt to taste.

Optional:

• Ghee-1 tsp.
• Rose water-1/4 tsp.
• Pinch of saffron soaked in warm milk.

PREPARATION:

• Marinate the Paneer with for the marination ingredients & set aside.
• Heat up the oil in a vessel over medium heat.add the whole spices & stir until fragant about 30-40 sec.
• Then add the gg pste,turmeric powder,chili powder,salt & sugar to the oil,stir constantly until the oil floats in the top(~3-4 mins).
• Now mix the soaked & drained basmati rice into the masala mix along with the marinated paneer cubes.stir well till everything is coated with masala(~2-3 mins).
• After the rice is well mixed,add the boiling water to the pot.let it boil & then simmer over low heat for about 5-10 min or till done.
• While the rice is cooking,in a separate pan,fry the sliced onions till light brown,also saute the raisins & cashews till fragrant.
• Once the rice is done,mix the fried onions,raisins,cashews & mint leaves along with ghee.
• Sprinkle the cardamom powder & cover it for last half an hour.
• "Paneer biryani" is ready to serve & then serve warm with raita or curry of your choice.  

Optional:

•  After the rice is done,lightly sprinkle some rose water & saffron soaked milk before covering it up for half an hour

Another quick variation:

• Using pressure cooker for the rice fastens the process further,just give 1 whistle.turn off the stove after the whistle & release some pressure.

Here's hoping that this dish fascinates you to try your hand at it .

Have a great week ahead:)