Paneer Biriyani

Ingredients:

• 3 tbsp Oil
• 2 cups of basmathi rice
• 1 cubed capsicums or 1 large potato cubed (optional)
• 1 large onion thinly sliced
• 2 green chilies slit or minced
• 1 cup cubed Paneer
• 1 medium tomato chopped
• ⅛ tsp. ground turmeric
• ½ tsp. red chili powder
• 1 tsp. Biryani masala powder (adjust)
• Fistful of mint and coriander leaves chopped
• Salt to taste
• 3 cups water

For Marinate:

• Plain Yogurt - 1cup
• Ginger garlic paste - 1tsp
• Garam Masala - 1tsp
• Salt - 1/2 tsp
• Red Chili powder - 1/2tsp
• Dry Mango Powder - 1/4tsp
• Turmeric Powder - 1/4tsp    

Dry spices 

• 1 star anise
• 2 bay leaf
• ½ tsp. shahi jeera / black cumin
• 2 green cardamoms
• 4 to 5 cloves
• 1 inch cinnamon stick

Method:

1. In a medium size bowl mix all marinate ingredients then add capsicum, paneer and potato pieces and mix it well and let it sit for 20 min.  
2. Soak rice for 30 mins. 
3. In the nonstick pan add the dry spices and allow them to sizzle. Add onions and fry for few min.
4. Add tomatoes, mint, red chili powder, turmeric, salt and marinated ingredients. Cook until the tomatoes turn mushy.
5. Add biryani masala powder and fry till the mixture thickens.
6. Pour water and add salt. Bring it to a boil
7. Add rice and cook rice in half open pan till very little water is left. 
8. Lower the flame, cover and cook till the rice is done. around 10- 15 min. After turning off the flame let it settle down for 10 min. 
9. Fluff up the Paneer biryani and garnish with Coriander Leaves. 
10. Serve hot with raita.