Firstly for paneer marination, take all the paneer cubes, capsicum cubes, onion cubes & bell pepper cubes in a bowl, add all the above stated marination masalas into it, including chopped coriander & chopped mint leaves. Now mix everything well and keep it in a refrigerator for 1 to 2 hours or preferably overnight.

Then remove it from the refrigerator. Now for smoky flavour, (tikka-flavour)burn a piece of charcoal. Place a small vati (small steel bowl) inside the marinated paneer. Now place the burning charcoal inside the vati, pour a tsp of ghee over it. Blow it hard then quickly cover the paneer bowl tightly and let it remain as it is for about 10 mins.

Now soak the rice for 15 mins. Then boiling the rice, add little more water, then add little more salt, 1 tbsp ghee/oil and all the khada masalas into it. Let the water come to boil, then add rice to it. Cook the rice till it's 70 to 80 percent done. Remove all the khada masalas except shahi jeera. Then very gently strain it over a strainer. Keep it aside.

Now take a large kadai or biriyani handi. Then set a layer of marinated paneer. Add 2 to 4 tbsp of milk over it. Then very gently pour a layer of rice over it. Then sprinkle some chopped coriander leaves, chopped mint leaves, some birista, salt, 2 tbsp milk, kewra essence, rose essence, some ghee, little saffron soaked milk & some food colour. Then pour the rest of the rice and repeat the same process as above by sprinkling the above-mentioned ingredients.

Now cover the lid and seal it with some aata and cook it on a medium flame for 5 mins. Then put the biriyani handi over an iron or normal tawa and then cook it over a low flame for about 25 to 40 mins. Donot open in between or donot open the lid for 10 mins. After 10 mins serve it hot with any raita of your choice. I have served it with raw-mango raita & cucumber raita.