Ingredients: tomato,cumin powder (jeera),cloves garlic,onion,cardamom powder (elaichi),paneer cubes,salt,green chilli,cardamom (elaichi) podsseeds,sunflower oil oil,garam masala powder,star anise,rice,black pepper corns,mint leaves (pudina),red chilli powder,water,kasuri methi (dried fenugreek leaves),cashew nuts,ginger,ghee,bay leaf (tej patta),coriander (dhania) leaves,cinnamon stick (dalchini),cloves (laung)

Layered Paneer Butter Masala Biryani Recipe, 1 teaspoon Ghee,200 grams Paneer (Homemade Cottage Cheese) - cut into 1/2 inch cubes,2 Whole Black Pepper Corns,3 cloves Garlic,2 cups Water,1/2 teaspoon Cumin powder (Jeera),1 Green Chilli,Salt - to taste,1 cup Rice,2 Tomatoes,1 Onion - roughly chopped,1/4 cup Fried Onions,1 sprig Coriander (Dhania) Leaves,1/2 inch Cinnamon Stick (Dalchini),1 tablespoon Cashew nuts - fried to garnish,Sunflower Oil - Cooking oil ,1 teaspoon Cardamom Powder (Elaichi),2 Cloves (Laung),2 tablespoons Fresh cream,1/2 teaspoon Red Chilli powder,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves),1 Cardamom (Elaichi) Pods/Seeds,1 inch Ginger,1/2 teaspoon Garam masala powder,1 teaspoon Honey,1 sprig Mint Leaves (Pudina),1 Bay leaf (tej patta),1 Star anise, 45, North Indian Recipes, To begin making the Layered Paneer Butter Masala Biryani Recipe, wash and soak the rice in water for 30 minutes.
To make the rice for Layered Paneer Butter Masala BiryaniIn a pressure cooker, heat ghee on low flame add the whole spices- cardamom, cloves, star anise, cinnamon stick, whole black peppercorns, and a bay leaf, allow these spices to sizzle, next add the drained rice, salt and 2 cups of water.Close the pressure cooker and pressure cook for two whistles and turn off the flame.
Allow the pressure to release naturally.
Spread the rice on a plate and allow it to cool.
Once cooled, mix in the fried onions and chopped coriander and mint leaves.
To make the Paneer Butter Masala for the Layered Paneer Butter Masala Biryani RecipeIn a kadai, heat a teaspoon of oil on medium heat, add the cumin seeds, cardamom, green chilli, ginger, garlic, and onions and saute for 4-6 minutes, once the onions turn brown add in the chopped tomatoes.
Continue to cook until all the vegetables soften, add salt and turn off the flame.
Allow it to cool.
Once cooled, transfer the onion-tomato mix into a mixer-jar and grind into a smooth paste.
Heat a pan on low heat, transfer the ground masala paste onion- tomato mix to the pan and continue to cook on low flame.Now add the cumin powder, garam masala powder, red chilli powder, honey and kasuri methi.
Mix well and bring this paneer butter masala gravy to a brisk boil.
When the gravy begins to boil, add in the paneer pieces and fresh cream.
Mix well, and ensure that you are left with a thick semi coating masala on the paneer and turn off the flame.
We are not looking for a gravy style -paneer butter masala, we want the masala to be well coated over the paneer pieces.
To assemble the Layered Paneer Butter Masala Biryani RecipeGrease a big glass bowl generously with some melted butter, put some coriander- mint leaves and fried onions, start with the first layer, spread 1/3 cup of rice, pressing firmly,  then a layer of paneer butter masala, repeat these layers till you end up with rice as the last layer.
Place a serving plate over this Layered Paneer Butter Masala Biryani bowl and invert it on the plate.
Serve Layered Paneer Butter Masala Biryani Recipe, along with Onion Raita for a simple meal.
Finish this simple yet delicious meal with Kesar Shahi Tukda With Rabri Recipe (Saffron Bread Pudding With Spiced Milk Custard)  , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Layered_Paneer_Butter_Masala_Biryani_Recipe.jpg, 25