Wash and rinse the basmati rice very well. Soak the rice in plenty of water for 30 minutes. Next let us prepare the paneer marination. Take the curd in a mixing bowl. Add all the spice powders ad mix very well. Add the paneer cubes and toss well. Set aside for 30 minutes. Soak few saffron strands in 2 tablespoon milk.

While the paneer is getting marinated let us prepare the fried onions. Heat 4 tablespoons oil in a kadai. Add thinly sliced onions and a pinch of salt. Fry in medium flame until the onions crisp up and turn golden brown. Take the fried onions in a bowl and set aside.

Now in a thick bottomed pan heat 2 tablespoons ghee + 2 tablespoons oil. Once the oil and gee are hot add the whole spices and fry till aromatic. Add ginger garlic and saute well. Add chopped bell peppers and green peas. Saute for few minutes.

Add the marinated paneer cubes along with the curd. Saute well in low flame till all the liquid is absorbed and fat is released from the sides.

Drain the basmati rice and add to the paneer mixture. Saute well.

Add 3 cups water and required salt. Mix once or twice well. Crush few mint leaves with your palm and add to the mixture.

Close the lid and place a heavy object like mortar and pestle over it. Cook in low flame for 12-15 minutes. Do not mix vigorously in the middle.

Once all the water is absorbed and rice is done, add the saffron and fried onions. Close the lid and let it sit for 10 minutes

Now open the lid and gently mix. Fluff up the rice. Serve paneer biryani with raita.