Ingredients

• 250 gm - paneer
• 1 slice of bread, crusts removed, and grated
• 1 tsp garlic-ginger paste
• 1 tsp salt
• 1/4 tsp - powdered black pepper
• oil for deep frying
• 1/2 cup - onions, browned crisp and brown
• 2 cups - rice, cleaned and soaked in water for 1 hour
• 4 green cardamoms
• 4 cloves
• 1/2 tsp - black cumin
• 1/8 tsp - cinnamon, powdered
• 1 tsp salt or to taste
• 1/2 tsp saffron soaked in 1 cup milk
• 2 tbsp ghee

How to Make Paneer goli biryani

• Crumble the paneer and mix with bread, garlic-ginger paste, salt and black pepper.
• Form into small balls and refrigerate for an hour.
• Deep fry the paneer balls over high heat, till brown.
• Drain the rice. Heat 2 tbsp ghee and add the cumin, cardamom, clove and cinnamon.
• Turn a few times, and add the rice and the salt.
• Add 2 1/2 cups water, and bring to a boil.
• Lower the heat, cover and let the rice cook, for 8 minutes.
• Shut off the heat, leaving the pan on the stove.
• The rice should be almost done.
• About 30 minutes before serving, divide the rice and paneer balls into half.
• Layer half the fried balls in a pan.
• Now cover this with a layer of rice, sprinkle half the saffron flavoured milk over it, then add the rest of the paneer and finally the other half of the rice.
• Sprinkle the rest of the milk and saffron mixture over the rice. Seal the pan with atta and place the whole thing over a tava, which is placed over low heat, for 1/2 an hour. Serve hot.