• 2 cups Basmati Rice
• 300 Grams Cottage Cheese
• 3 Onions
• 1/2 Cup Curd
• 2 green chilies
• Salt to taste
• 4-5 Cashew nuts
• 2 tablespoons Chilli Powder
• 1 tablespoon Cumin Seeds Powder
• 1 1/2 Teaspoon Ginger Garlic Paste
• 2 Tablespoons Pav Bhaji Masala Powder
• 1/2 Teaspoon Garam Masala Powder
• 1/2 Teaspoon Turmeric Powder
• 3 Small Pieces Cinnamon Sticks
• 3 Cardamom
• 5 Cloves
• 3 Bay Leaves

1. Soak basmati rice for 15 minutes.
2. Here I cut 300 grams cottage cheese into pieces. Fry the cottage cheese pieces
3. Heat 1 tablespoon oil in a pan. Fry the cottage cheese pieces till they brown, move them into a plate
4. Dice the onions and fry till they turn brown, they need to be deep-fried 
5. Heat oil in a pan and fry onions on high flame till they turn brown move them into a plate. Then low flame fry cashew nuts till light brown take keep in aside another plate.
6. Take a bowl, add 1/2 cup curd. Beat it till it becomes smooth.
7. Add chili powder, salt to taste, Pav Bhaji Masala Powder, garam masala powder, turmeric powder, Cumin Powder, ginger and garlic paste, and mix.
8. Add fried paneer, cashew nuts, and mix and add 2 green chilies, 1/2 of the fried onions.
9. Let it sit for 15 minutes
10. Let’s prepare rice in the meantime
11. Fill more than half of the pan with water. Add 1/2 teaspoon salt, 1 teaspoon oil, whole garam masala, and close lid. Let the water boil add soaked rice and mix. Let the rice cook till up to 70% and drain off the water.
12. Take a pan with a thick base. Spread 2 tablespoons clarified butter (ghee) on the base of the pan
13. Spread a layer of 1/2 of cooked rice on the bottom
14. Add the marinated cottage cheese pieces next. Add a layer of fried brown onions on top of it Spread another of rice step by step. Close the lid tightly. Heat the pan for 15 minutes on low flame
15. Put another pan below the biryani pan after 5 minutes and cook for
16. Cut off the stove and open the lid after 10 minutes

Serve hot with gravy or raita

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