Soak cashews in warm water for 30 minutes. Drain excess water and keep it aside

Clean and soak rice for 30 minutes. Drain excess water and keep it aside

In a vessel, boil water with 1 tbsp butter and salt.add 1/2 teaspoon biryani masala. Add rice and cook until 80 percentage done. fluff rice and keep it aside

Heat 2 tbsp butter in a pan and fry paneer until crispy and golden brown on edges. Optionally paneer can be grilled too. keep it aside

Heat 3 tbsp butter in a pan, add whole spices and roast for few seconds. Add onions and saute until tender

Add ginger garlic paste and green chillies. Saute until raw aroma goes away

Add tomatoes and cook until tender

Allow mixture to cool completely

Grind above mixture with cashews to form smooth puree

Heat 3 tbsp butter in a pan, add ground puree, bay leaf and spice powders. Cook for 4-5 minutes

Add salt and sugar. Mix well

Add paneer and little water. Cook for 2-3 minutes

Add cream and mix well. Switch off

Grease biryani handi with butter

Add paneer masala, layer with rice. Sprinkle mint coriander leaves, onions. Layer again with paneer masala and rice. Sprinkle on top chopped coriander mint leaves and fried onions

Cover top with aluminium foil. Close tightly with lid

Cook over low heat for 15-20 minutes

Rest for 10 minutes. gently mix

Serve hot with raita and papad