Step-by-Step Instructions

1. 1.Prepare Water for Rice

   Place a large pot over an open fire. Add 20 liters of water to the pot. Once the water starts boiling, add 20 bay leaves, 100g of salt, and 50ml of ghee. Stir well.

2. 2.Prepare Paneer and Vegetables

   Cut 2 kg of paneer into small cubes (approximately 1-inch pieces). Peel and thinly slice 3 kg of onions. Prepare 200g of green chilies by slitting them. Chop 2 bunches of coriander and 1 bunch of mint leaves.

3. 3.Wash and Par-Boil Rice

   Pour 10 kg of Basmati rice into a large tub. Wash the rice thoroughly with water, draining the cloudy water multiple times until the water runs clear. Add the washed rice to the boiling water in the large pot. Stir gently and cook until the rice is about 70% cooked (al dente), which should take approximately 10-15 minutes.

4. 4.Drain and Set Aside Rice

   Carefully remove the par-boiled rice from the pot using a large slotted spoon or strainer, ensuring excess water is drained. Transfer the rice to a large, wide tray or container and spread it out to cool slightly and prevent further cooking.

5. 5.Fry Paneer Cubes

   Place a large wok (kadai) over the open fire. Add 5 liters of cooking oil and heat it until shimmering. Carefully add the paneer cubes in batches to the hot oil. Fry until they turn golden brown on all sides, approximately 3-5 minutes per batch. Remove the fried paneer with a slotted spoon and set aside in a tray.

6. 6.Prepare Fried Onions (Birista)

   In the same oil used for frying paneer, add the thinly sliced onions. Fry the onions over medium-high heat, stirring frequently, until they turn deep golden brown and crispy, which should take about 10-15 minutes. Remove the fried onions with a slotted spoon and spread them on a plate lined with paper towels to drain excess oil. These are your birista.

7. 7.Cook the Biryani Gravy

   Drain most of the oil from the wok, leaving about 500ml. Add 500ml of ghee to the wok. Once hot, add the whole spices (bay leaves, cumin seeds, green cardamom, black peppercorns) and let them splutter for 30 seconds. Add the remaining sliced onions and sauté until they turn translucent, about 5-7 minutes. Add 500g of ginger-garlic paste and cook for 3-4 minutes until the raw smell disappears. Add the slit green chilies, chopped coriander, and chopped mint leaves, stirring for 2 minutes.

8. 8.Add Spices and Curd to Gravy

   Add 50g of salt, 50g of red chili powder, and 30g of turmeric powder to the onion mixture. Mix well and cook for 5-7 minutes until the spices are fragrant and the oil starts to separate from the mixture. Reduce the heat and add 1.5 kg of whisked curd. Stir continuously to prevent curdling and cook until the gravy thickens and the oil separates again, about 10-15 minutes.

9. 9.Combine Paneer with Gravy

   Add the fried paneer cubes to the simmering gravy. Gently mix to coat the paneer evenly. Sprinkle 100g of biryani masala over the paneer and gravy, mixing it in. Let it simmer for another 5 minutes to allow the flavors to meld.

10. 10.Layer the Biryani

    Transfer the paneer gravy to the bottom of the large pot used for boiling rice. Spread it evenly. Layer half of the par-boiled rice over the gravy. Drizzle some ghee (approx. 100ml), sprinkle a portion of the fried onions, chopped coriander, and mint leaves, and a few drops of saffron milk/food color over this layer. Add the remaining rice as the second layer and repeat the ghee, fried onions, coriander, mint, and saffron milk/food color. Ensure the top layer is evenly covered with these toppings.

11. 11.Dum Cook the Biryani

    Cover the pot tightly with a lid. To create a 'dum' effect, place hot coals directly on top of the lid. Also, ensure there is a gentle fire burning underneath the pot. Cook the biryani on dum for approximately 30-40 minutes. This slow cooking method allows the rice to absorb the flavors of the gravy and cook completely.

12. 12.Serve the Biryani

    After the dum cooking time, carefully remove the hot coals from the lid and then remove the lid. Gently fluff the biryani with a large spoon or spatula, mixing the layers to distribute the paneer and gravy evenly. Serve the hot Paneer Biryani to the children.