Paneer Biryani

Ingredients:
Paneer 8 Medium cubes (The paneer will be fried in Tawa to light brown and then will be cut into small pieces)
2 cups pf Basmati rice, washed well and soaked in water for 30 mins.
10 black pepper corns
4 green chilli chopped
Star anise 3 no'
Cinnamon stick 2"
Cloves 8 
Cardamom pods 4 (crush it using pestal and mortar)
1 tbsp cumin seeds
1 tsp Saunf (powder it coursly using pestle & motor)
1 potato cut into small cubes
10 garlic pods smashed well
5 Onion chopped 
5 green chillies chopped
1 tbsp turmeric powder
3 tbsp ghee
4 tbsp coconut oil

Method:

•  Take a wider medium vessel, add 4 tbsp oil & 2 tbsp ghee. Add all the dry spices (Cumin, flowed by each sauteing, Saunf, black pepper corns, green chilli chopped, Star anise, Cinnamon stick, cloves, cardamom pods). Fry the spices for 2-3 minutes till they give out pleasant aroma. 
• Now add the green chillies, garlic followed by onions, let the onions fry to transparent and then add the potato cubes and saute well. Add the turmeric powder and mix well and stir fry for 2 minutes. 

• Add the Basmati rice and stir fry for 2-3 minutes under medium flame.

• Now add 4 cups of hot water into the rice mixture, adjust the salt and bring it to a boil. Check if you need some more chilli for spice, if so add red chilli powder according to your requirement. Now close the lid air tight, keep the flame small & let the contents cook gently for 10 minutes.

• Simultaneously Fry the Paneer on tava by adding a tbsp of ghee. Let it get fried to crispy golden brown. Cut the fired paneer into smaller cubes with knife. 

• When the rice is done add the Paneer pieces & garnish with coriander leaves and serve along raita/ tomato-garlic sweet sauce sauce.