Step-by-Step Instructions

1. 1.Dry Roast Spices for Grinding

   Add 3/4 tsp cumin seeds, 1/4 tsp fennel seeds, 1/2 tsp pepper, 1/8 tsp fenugreek seeds, and 2-4 cashews to a pan. Stir and dry roast them for 1-2 minutes on low flame until fragrant. Then add 2 dry red chillies and continue to fry for another 1-2 minutes on low flame.

2. 2.Grind Spices

   Transfer the roasted spices and cashews into a mixer jar and grind them into a fine powder.

3. 3.Prepare Base in Pressure Cooker

   Heat 3 tbsp oil in a pressure cooker. Add 2 bay leaves, 1 star anise, 2 green chillies, 1/4 tsp cumin seeds, 1/4 tsp fennel seeds, and some cashews. Stir and fry for a moment.

4. 4.Sauté Onions and Ginger Garlic Paste

   Add 1/3 cup fine chopped onion to the pressure cooker and sauté until translucent. Then add 2 tsp ginger garlic paste and cook until the raw smell disappears.

5. 5.Add Ground Spices and Salt

   Add the previously ground spice powder to the cooker. Fry for 1-2 minutes on low flame until well combined and fragrant. Then add 1 tsp salt and mix well.

6. 6.Cook Tomatoes and Curd

   Add 1 fine chopped tomato to the mixture and cook until it softens. Then add 1/4 cup curd and mix thoroughly, cooking for 1-2 minutes on low flame until the mixture thickens and oil begins to separate.

7. 7.Add Rice and Water

   Add 1 cup of 30-minute soaked rice to the cooker and gently mix it with the masala. Pour in 1 1/2 cups of water and stir to combine.

8. 8.Add Mint, Paneer, Lemon Juice, and Ghee

   Add some fresh mint leaves, 100 grams of pan-fried paneer cubes, 1 tsp lemon juice, and 1 tsp ghee to the rice mixture. Stir gently to distribute the ingredients.

9. 9.Pressure Cook the Biryani

   Close the pressure cooker lid and cook until 1 whistle sound. Once the pressure is released naturally, open the cooker and fluff the biryani with a fork.