1. Soak the rice: Add the uncooked rice to a bowl, fill it with water, and let it soak for an hour.
2. Marinate the paneer: While you wait, add the paneer to a bowl with everything in the marinade section. Mix well and taste. You might ned to add more alt or red chili powder based on your preference. Let it sit for at least 30 minutes.
3. Build the broth: After the 30 minutes, bring a pot of water to a boil with the cardamom, bay leaf, cinnamon stick, and salt. The water should taste saltier than you’d want the final biryani to be. Boil for 4–5 minutes to get it really flavorful.
4. Par-cook the rice: Strain your soaked rice and add it to the boiling water. Boil for about 10 minutes, or until the rice is 80% cooked. Don’t cook it all the way because it’ll finish cooking in the dum & you don’t want it to get mushy. When it’s done, scoop out a cup of that cooking water to save, then strain the rice.
5. Start the layers: Pick a wide pot with a lid for assembling. Add ¼ cup of the saved rice water to the pot along with the marinated paneer, and mix. Spread it into a flat, even layer with a spatula.
6. Layer and seal: Add the strained rice on top and spread it out without mixing the layers. Pour in another spoonful of that saved rice water. Top with the chopped cilantro, mint, and fried onions. Cover the pot tightly with aluminum foil, then place the lid securely on top so no air can escape. This is the dum part.
7. Cook and rest. Cook on high heat for 5 minutes, then reduce to low and cook another 10 minutes. Turn off the heat and do not open the pot. Let it sit, untouched, for another 10 minutes. Then it’s ready! Mix well before serving

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