For biryani: Heat 2 tbsp ghee. Add 1 bay leaf, 2 green cardamoms, 1" cinnamon stick, 2 black cardamoms. Saute it for a few minutes. Now we are going to add soak and drain the rice. Fry the rice is very important then we get a nice smell. Add milk and water.

Add salt to taste. Mix very well. Cover and cook on a slow flame until the rice is cooked. Once the rice is cooked and keep aside.

Now we are going to make paneer curry. Heat oil in Kadai. Fry the onions. Don't brown the onion. Now add 1 tsp ginger, green chili and garlic paste, garam masala, and chili powder. Sprinkle little water it doesn't burn. Add tomato puree and chopped coriander leaves. Fry again for a while. Add paneer (should be soft). If the paneer is not soft. Put in lukewarm water for 10 to 15 minutes then it will be soft. Add a little water and salt. Add a little cream, milk, and a little sugar.

Now we are going to assemble the rice and curry. Brush the ghee on a bowl. The rice shouldn't burn. The small layer of rice spread evenly.

Put a little curry and again the rice. Put all the remaining curry. Add a little milk all over the rice. Add chopped coriander leaves.