Fry cashews and raisins in ghee and set aside. Saute cold paneer cubes in 1 tsp of ghee for 2 to 3 mins on a medium high flame.
Immediately drop hot fried paneer in the cold yogurt marination ingredients and set aside for at least 30 mins.
Bring 3 cups of water to a boil, add in the spices cooking rice.soaked basmathi rice.Cook till the rice is ¾ th cooked.
Heat 3 tbsps. ghee in a wide and deep non-stick pan or a clay pot, add sliced onions and fry till they turn golden brown.Add the Marinated paneer. Sauté for a 2 min on medium high.
Spread a layer of rice evenly.Sprinkle the coriander and mint leaves.Sprinkle the fried onions.Pour the orange color milk evenly all over.Add the fried cashews and raisins.
Cover the pan with a foil and close with lid, making sure that the lid is airtight, so that the steam doesn’t escape. Heat a tawa move this rice pan on to the ot tawa, I used an old dosa tawa. Cook for 25 mins on a medium flame. This helps in preventing the biryani from getting burnt beneath.
Serve and garnish paneer biryani with mint or coriander leaves.
Gheeor coconut oil for greasing the palms + 1 tsp.
Add jaggery and water to a pan and melt it on a low flame. Keep aside.
Take another pan, Add ghee to a and heat it. Add the coconuts and fry evenly for 2 to 3 minutes.
Pass the jaggery syrup through a filter to discard impuritiesAdd cardamom powder and mix well.
Cook till the moisture evaporates and you begin to see strings in the mixture. This could take about 3 to 4 minutes after you add the jaggery syrup. Please mind that the cook time also depends on the kind of pan used. so judge accordingly and switch off the flame.
Cool the mixture.Grease your palms and take small portions of the mix and make balls.These keep good for about a week.
Wash rice few times until the water runs clear. Soak for 30 mins. Drain the water.
Bring 8 to 10 cups of water to a boil in a large pot. Add bay leaf and shahi jeera. You can also add cinnamon stick, cardamoms and cloves. You can also tie these spices in a muslin cloth and add to the pot. It can be discarded late.
When the water comes to a boil, add salt and drained rice.Cook until it is done al dente. Rice should be firm, grainy and you must feel the bite into the grain when you bite it. Drain it off to a colander.
Making chicken dum biryani gravy:
Lower the flame and saute bay leaf, star anise, shahi jeera, cloves, cardamom.Add ginger garlic paste and fry until the raw smell has gone completely.
Add chicken and fry on a medium heat until it turns pale or white.Sprinkle salt, biriyani masala, red chili powder, slit green chilies and turmeric. Mix well and fry for 3 mins.
Cover and cook on a low to medium flame for 3 to 4 mins to let the moisture out from the meat.Pour yogurt and mix well. Cover and cook on a medium heat until the meat is completely cooked and the gravy thickens. At this stage a thick gravy is left for the dum process. Taste and adjust salt as needed.
Lower the flame, sprinkle some mint and coriander leaves. Stir well. set aside half of the chicken curry.Layer the rice evenly. Layer half the rice. Then layer the rest of the curry. Repeat layering rice . Sprinkle fried onions, mint, coriander leaves and orange color.
Heat a old tawa or a pan, place this biryani pot and dum cook for 12 to 15 mins on a medium heat. If using a induction stovetop, you can directly place the pot at 3 No for 15 to 20 mins.