Step-by-Step Instructions

1. 1.Prepare Basmati Rice

   Pour 4 cups of basmati rice into a bowl, wash it thoroughly, and then soak it in water for 1 hour.

2. 2.Make Biryani Masala Powder

   Combine 10 cardamom pods, 10 cloves, a small piece of nutmeg, 3 cinnamon sticks, and a small piece of mace. Grind these whole spices into a fine powder and set aside.

3. 3.Fry Onions

   Heat oil in a pan until very hot. Carefully add 2.5 cups of thinly sliced onions and fry them until they turn golden brown and crispy. Remove the fried onions from the oil and set them aside.

4. 4.Prepare Water for Rice

   Pour water into a large pot. Add 5 whole cloves, 2 cinnamon sticks, and 0.5 tsp shajeera. Bring the water to a rolling boil. Then add some green coriander and 1 tbsp salt to the boiling water.

5. 5.Prepare Biryani Base

   In a separate pot, add 0.25 cup ginger garlic paste and the previously fried onions. Add 1 tbsp red chilli powder, a pinch of turmeric, 1 tsp shajeera, 0.5 tsp kasoori methi, some cinnamon sticks, 8 cloves, 4 cardamom pods, 1 tbsp of the homemade biryani masala, 0.5 tbsp cardamom powder, 1 tbsp green chilli paste, a handful of chopped mint leaves, a handful of chopped green coriander, 1 tbsp salt (or to taste), 0.33 cup ghee, 0.33 cup of the remaining fried onion oil, 1 tbsp lemon juice, and 0.75 cup curd. Mix all these ingredients thoroughly until well combined.

6. 6.Add Saffron Water to Base

   In a small bowl, put some saffron strands and add hot water. Let it marinate for a few minutes to release its color and aroma. Add 2 spoons of this saffron water to the biryani base mixture.

7. 7.Add Water to Biryani Base

   Add 1.5 cups of the boiling water (from Step 4) into the biryani base and mix well.

8. 8.Boil Rice and Layer

   Add the soaked basmati rice to the boiling water (from Step 4). Once the rice reaches 20% doneness (after one boil), carefully scoop out a layer and add it to the biryani base pot. Let the remaining rice boil further. When the rice is 50% cooked, add another layer to the biryani base. Finally, when the rice is 90% cooked, add the last layer to the pot.

9. 9.Dum Cook Biryani

   Drizzle 0.125 cup ghee and 2 tsp saffron water over the layered rice. Cover the pot tightly with aluminum foil and then with a lid. Cook on high heat for 2 minutes, then reduce heat to low and cook for 20 minutes. After cooking, turn off the heat and let the biryani rest for 15 minutes without opening the lid.

10. 10.Prepare Paneer Batter

    While the biryani is cooking, prepare the paneer. In a bowl, combine 0.25 cup all-purpose flour, 0.25 cup corn flour, 0.5 tbsp white pepper powder, 1 tbsp ginger garlic paste, and salt to taste. Add 0.25 cup water and mix well to form a smooth batter.

11. 11.Coat and Fry Paneer

    Add 400 grams of sliced paneer to the prepared batter and ensure each piece is well coated. Heat oil in a pan for frying. Once hot, carefully add the coated paneer pieces and fry until they are golden brown. Remove the fried paneer from the oil and set aside.

12. 12.Prepare Paneer Gravy Base

    In a pan, heat 2 tbsp of the remaining oil. Add 1 tbsp chopped garlic and 0.5 tsp chopped green chilli, and sauté for a minute. Add 1 cup chopped onion and fry until translucent. Then add 1 tbsp ginger garlic paste and fry. Next, add 0.25 cup chopped tomatoes and cook until soft. Stir in 0.5 cup curd and mix well.

13. 13.Add Spices and Cook Gravy

    Add 1 tbsp red chilli powder, 0.5 tbsp coriander powder, 1 tbsp white pepper powder, 0.25 tsp turmeric, 0.5 tsp cumin powder, 0.5 tsp kasoori methi, 0.25 tsp garam masala, and salt to taste to the gravy base. Mix all the spices well. Add 1 tsp red chilli sauce (if desired) and 0.5 cup water. Cook until the gravy thickens and the oil separates.

14. 14.Finish Paneer Gravy

    Add the fried paneer pieces to the cooked gravy and toss them well to coat. Sprinkle finely chopped green coriander leaves over the paneer and mix gently. The super delicious paneer is ready!

15. 15.Serve Biryani

    After the biryani has rested, gently fluff the rice with a large spoon or spatula. The rice should be perfectly cooked and fragrant. Serve the Meghana style Paneer Biryani by layering the paneer gravy over the aromatic basmati rice.