Vegetarian Paneer Tikka Biryani

Method

1. 1Marinate paneer in hung curd, tandoori masala, ginger-garlic, salt and 1 tsp oil; rest 25 minutes.
2. 2Grill on a hot flat pan or in the oven at 230°C for 10 minutes till char-spotted.
3. 3Cook rice in 6 cups salted water with the whole spices till 80% done; drain.
4. 4In a heavy pot, drizzle 1 tbsp ghee. Layer: half the rice, the paneer tikka, half the toasted onions, mint, coriander, biryani masala and cream — then the rest of the rice, more onions, herbs and saffron milk.
5. 5Cover with a tight lid (seal with dough if you like). Cook on the lowest heat 18 minutes for dum. Rest 10 minutes before opening.