Who said veg biryani does not exist? Sometimes, it can be even better than a chicken or mutton biryani. Try this Paneer Biryani that is super easy, comforting and loaded with flavours.Serve alongside a bowl of raita and turn it into a hearty meal.PANEER BIRYANIIngredients500 grams cottage cheese (paneer), cut into 1 inch cubes1½ cups Daawat Biryani Basmati Rice Salt to taste7-8 black peppercorns3-4 green cardamoms2-3 clovesMasala2-3 tbsps ghee3-4 cloves6-8 black peppercorns2 green cardamoms1-2 bay leaves1 tsp cumin seeds2-3 green chillies, slit2 large onions, thinly sliced1½ tbsps ginger-garlic paste 1 cup fresh tomato puree Salt to taste2 tsps red chilli powder½ tsp turmeric powder¾ tsp coriander powder1 tsp cumin powder1½ tbsps biryani masala 3 tbsps browned onions2 tbsps chopped fresh mint leaves1 tbsp chopped fresh coriander leaves2-3 tsps butter2-3 tbsps yogurtToppingsA large pinch of saffron, soaked in 1-2 tbsps warm water2-3 tsps rose water1-2 tsps screwpine (kewra) waterGhee for drizzling¼ cup browned onions + for garnish12-15 fresh coriander sprigs10-12 fresh mint leaves 2-3 green chillies, slit1 inch ginger, cut into thin strips 1-2 tsps dried rose petalsFresh mint sprig for garnishTo serveBoondi raita as requiredOnion ringsMethod1. Take Daawat Biryani Basmati Rice in a bowl. Add sufficient water and wash for 2-3 times.2. Add fresh water and soak for 25-30 minutes. Drain the water.3. Boil 6-8 cups water in a deep nonstick pan. Add salt, black peppercorns, green cardamoms, and cloves. Add the soaked rice, mix and cook for 10-15 minutes or till the rice is ¾ done. Drain the rice.4. To make the masala, heat ghee in a deep pan. Add cloves, black peppercorns, green cardamoms, bay leaves, cumin seeds, green chillies and onions and sauté till golden brown.5. Add ginger-garlic paste, mix and cook for 1-2 minutes. 6. Pour the tomato puree and mix well. Add salt, mix and cook for 2-3 minutes. 7. Add red chilli powder, turmeric powder, coriander powder, cumin powder, biryani masala, browned onions, mint leaves, coriander leaves and butter and mix well. Cook on medium heat till the fat separates. 8. Reduce the heat to low and add yogurt and mix well. Add ½ cup water, mix and cook for 3-4 minutes. 9. Add the paneer cubes and gently mix till well combined. Evenly spread the cooked rice over the paneer masala. Drizzle soaked saffron, rose water, screwpine water, and ghee. Sprinkle browned onions, coriander sprigs, mint leaves, green chillies, ginger and dried rose petals. 10. Cover the pan with aluminium foil and place the lid on it. Cook on low heat for 8-10 minutes. Switch the heat off and transfer the paneer biryani into a serving plate.11. Garnish with browned onions, and mint sprig. Serve hot with boondi raita and onion rings. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #PaneerBiryani