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Hyderabad Paneer Biriyani:
Hyderabad style Biriyani is known for its flavour and beautiful vibrant colors bought in by the flavours. Cooking this at home is a bit tricky. I have shared perfect measurements for all ingredients which makes it easy to make at home. Enjoy Hyderabad Biriyani at home loaded with all flavours and love.

Ingredients:
For Garam masala:
Cloves- 20
Star Anise- 8
Cinnamon- 4 (1 inch piece)
Cardamom- 4
Mace- 2
Black stone flower- 1 tablespoon.
For Marination:
Paneer - 350gms( 16 pieces cut into big cubes)
Chilli powder- 2 tablespoons
Coriander powder- 1 tablespoon
Turmeric powder- 1/2 teaspoon
Salt -1 tablespoon
Fried onion- 1/4 cup
Curd - 1.5 cups
Coriander leaves-1/4 cup
Mint leaves-1/4 cup

For paneer shallow fry:
Paneer- 150gms( cut as small cubes 12 pieces)
Chilli powder- 1 teaspoon
Salt- 1/2 teaspoon

For Fries onions:
Oil(For frying)- 3/4 cup
Onions- 4 sliced
For gravy:
Oil- 2 tablespoons
Ghee- 2 tablespoons

For Rice:
Basmati rice- 1.5 cups
water- 5 cups
Cloves-3
Cinnamon-1
Star anise- 1
Cardamom- 2
Coriander leaves
Mint leaves
Salt- 2 tablespoons.

For shallow frying paneer:( For garnish)
Oil- 2 tablespoons.

For garnish:
Cashews- 12
Oil-1 tablespoons.

Saffron- 3 pinch
Lukewarm milk-1/2 cup.
Soak for 20mins.

Preparation:
Grind garam masala by grinding given ingredients.
Marinate all ingredients( given) together for 20 mins.
Shallow fry marinated paneer separately for garnish, till they are crispy and golden brown.
For fried onions, fry onions in oil.
Once they are light brown, remove from oil as they cook further with retained heat.
Fry cashews and keep separately.
Wash and drain basmati rice. Keep aside for 20 mins.
Add 5 cups water, bring it to rolling boil.
Add all ingredients given under rice. Cook exactly for 5 mins.
Switch off and rain.
Layer as shown in video.
Keep in dum at lowest flame for 20mins.
Rest for 10 mins before opening.
Biriyani is ready to serve.

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