For Biryani paste
For marinating the paneer
Cut Paneer in to small cubes, add all the items given for marinating to it, mix well and refrigerate for 30 minutes. Then deep fry in oil to golden colour and keep aside.
Wash Basmathi rice one time, drain the water and keep aside. Grind all the items given under for “Biryani Paste” in a blender to coarse paste.
Heat a Pressure pan with Butter and 4 tablespoons oil. Slip in the Bay leaves, clove, cinnamon, cardamom and aniseed. Fry the onions till becomes light brown, then add the green chillies and give few stirs. Add the Biryani paste and stir till the oil separates.
Now transfer the Basmathi rice in to the pan and mix gently. Pour 3 cups of water and add required salt. When the water starts boiling, Close the pan with the lid and pressure cook in low flame for 15 minutes and switch off the stove. No need to wait for sounds.
Finally add the fried Paneer cubes, chopped coriander leaves and serve.
By Ria Samuel