Step by step guide

• Step 1 Take Daawat Biryani Basmati Rice in a bowl. Add sufficient water and wash 2-3 times.
• Step 2 Add fresh water and soak for 25-30 minutes. Drain the water.
• Step 3 Boil 6-8 cups of water in a deep non-stick 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.
• Step 4 To make the masala, heat ghee in a deep pan. Add cloves, black peppercorns, green cardamoms, bay leaves, cumin seeds, green chilies, and onions. Then sauté until golden brown.
• Step 5 Add the ginger-garlic paste, mix, and cook for 1-2 minutes.
• Step 6 Pour the tomato puree and mix well. Now add salt, and then mix and cook for 2-3 minutes.
• Step 7 Add red chili 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.
• Step 8 Reduce the heat to low and add yogurt, then mix well. Add 1⁄2 cup water, mix, and cook for 3-4 minutes.
• Step 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 chilies, ginger, and dried rose petals.
• Step 10 Cover the pan with an aluminum foil and place the lid on it. Cook on low heat for 8-10 minutes. Now switch the heat off and transfer the paneer biryani to a serving plate.
• Step 11 Garnish with browned onions, and mint sprig. Serve hot with boondi raita and onion rings.