PANEER VEGETABLE BIRYANI ( srilankan version)

PANEER VEGETABLE BIRYANI ( srilankan version)

Ingredients: 

For Rice:

1. 1 mug basmati rice soaked in water for 45 -60 min
2. 1 and half mug water
3. 6 cloves
4. 2 bay leaves
5. 2" cinnamon stick
6. 3 cardamom 
7. 1" ramped leaves
8. 1 spon cumin seeds
9. 1/4th cup cashew nuts
10. 5 curry leaves
11. salt
12. 2tbsp oil
13.  saffron colour to colour

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For Gravy:

1. 1 -2 tbsp oil
2. 5-8 curry leaves
3. 1 spon cumin seeds
4. 7-8 cloves
5. 2 bay leaves
6. 5-6 peppercorns
7. 2" cinnamon stick 
8. 3 cardamoms slightly slit and 1 crushed 
9. 1" ramped leaves
10. 1 onion sliced
11. salt to taste
12. 1 tbsp ginger garlic paste
13. 1 tomato chopped
14. 1 spon cumin powder
15. 1 spon coriander powder
16. 1tspn chilly powder
17. 1/4th spon turmeric powder
18. 1 spon curry powder (srilankan version if possible or biryani masala)
19. 2 spon curd
20. 1/4th bunch coriander leaves and mint leaves chopped (optional)
21. 1 cup chopped mixed vegetables
22. 1 cup cubed paneer

Procedure:

1. In a pan heat oil and add all the spices from part 1 and fry till aroma comes and cumin seeds splutter.
2. Add green peas and mix
3. Now add soaked rice and fry for about 3 min and mix all the spices well.
4. Add salt and water and allow rice to be done and keep aside.( once water boils reduce to low flame and allow to cook)
5. Now in another pan add oil and ingredients 2-9 from part 2 and fry till aroma comes.
6. Now add onion and fry till golden brown and little salt so that onion cook faster
7. Add ginger garlic paste and saute for 2 min and add tomatoes and fry till smashed.
8. now add ingredients 14 - 19 and mix well 
9. Add curd, coriander leaves, mint leaves and allow to cook for 5 min tossing
10. add mixed vegetable and cook (add water if necessary)
11. last add paneer cubes and mix well and cook for another 3 minutes.
12. now layer the rice and the gravy in a pan and allow to simmer for about 20-30 min till the gravy aroma mixes with the rice
13. Add saffron colour on the last layer for coloured rice
14. serve hot with raita/pickle