Step by step guide

• Step 1 Take the Daawat Biryani Basmati Rice in a bowl. Add sufficient water and rinse 2-3 times
• Step 2 Add fresh water and soak for 30 minutes. Drain the water.
• Step 3 Boil 3L of water in a deep non-stick pan. Add salt, bay leaf, star anise, cloves, cinnamon stick, javitri, green cardamoms, lemon wedge, ghee, and fresh coriander. Add the soaked rice, mix, and cook until the rice is ¾ done. Drain the rice.
• Step 4 In a pan add butter, oil, and jeera, and then stir.
• Step 5 Now add onion, tomatoes, garlic cloves, ginger, Kashmiri red chili, cashew nuts, red chili powder, turmeric powder, sugar, garam masala, and salt to taste. Add 500 ml of water and give it a good mix.
• Step 6 Let it cook for 8-10 minutes and then grind it into a fine puree.
• Step 7 Then add curd, fresh cream, Kasuri methi, fried onions, and paneer cubes to this puree. Finally, add salt to taste.
• Step 8 Take another dish and add ghee to the bottom, then add a layer of paneer. Top it off with fresh coriander and fried onions. Then add a layer of rice on top of it.
• Step 9 Add a second layer of paneer on top of the rice and garnish with fried onions. Then add a second layer of rice. Sprinkle some fresh coriander, fried onions, and ghee.
• Step 10 Seal the vessel with dough and set it over the tawa on a low flame. Cook on dum for 15-20 minutes.
• Step 11 Finally add live charcoal and ghee, and then cover and smoke the biryani for 3-4 minutes.
• Step 12 Serve hot with curd.