firstly, in a large kadai heat 2 tbsp oil and 1 tsp ghee.
saute 2 bay leaf, 1 star anise, 1 pod black cardamom, 1 mace, 2 pods cardamom and 1 tsp shah jeera.
add ½ onion and saute until it turns golden brown.
also add 1 tomato and saute until it turns soft and mushy.
add in marinated paneer and saute well.
saute until the oil separates from sides. do not overcook as paneer turns rubbery.
further spread prepared rice uniformly.
also top with 2 tbsp coriander, 2 tbsp mint and 2 tbsp fried onion.
further sprinkle pinch biryani masala, 2 tbsp saffron milk, 1 tsp ghee and ¼ cup water.
cover with aluminium foil and close the lid. you can also use the dough to seal.
simmer for 20 minutes or until rice is cooked fully.
finally, enjoy paneer biryani with raita and slices of onion.