In a Bowl,Mix 1tbsp Chilly and corriander powder,1/2 tbsp of garammasala, 1/2 tsp Gingergarlic, salt wit little water and add Cubed paneer.Marinate for 30min and fry them in oil.(Make sure you do the frying before the layering of your biriyani, otherwise the paneer could get soggy.)

In a wok or kadai heat oil add half the amount of whole spices mentioned above and fry for 2 min. Add in the onions and little bit of salt for the onions to leave moisture and cook evenly.

Add the gingergarlic paste and fry for 2mins. Add in the mixed vegetables (carrot, peas, potato, broccoli, baby corn, it could also be changed to your taste), cover and cook till they are done.

Now add the tomatoes and cook till they become soft. Add rest of the dry spices(chilly, corriander powder and garam masala) and fry them till the raw smell disappears. Pour 1/2 cup water, salt to taste and boil till you get a thick gravy.

Wash and soak your basmati rice for 30 min. In a separate pot boil 4-5 cups of water along with salt, and rest of whole spices. Now drain the water from soaked rice and put them in the boiling water.

Cook till they are half done i.e the individual grain should break when you try to and shouldn become mushy. Remove the rice from boiling water and keep aside.

Layer the biriyani in the following order starting from bottom in any flat bottomed pot or kadai. 1. Half of Onion, toamto vegetable mix. 2. Half quantity rice. 3. Half quantity fried paneer. (At this step you can also add fried onions to give more flavour).

Again repeat from 1 to 3 from step 7 with rest of your ingredients and finish your layer with saffron mixture, chopped corriander and mint leaves. Cover the kadai with aluminium foil for the dum and put a lid on top. Cook on low-medium flame till your biriyani is done. Serve with raita.