Paneer Tikka Biryani

Prepare the marinade by mixing in the smoky tandoori marinade mix, hung curd, ginger garlic paste and smoked mustard oil. (Heat the mustard oil till it reaches its smoke point)
Marinate the 1.5 inch dices of paneer in the marinade mix, slit green chillies, coriander, mint leaves and lemon juice, let it rest for two hours.
Soak the basmati rice for at least an hour.
In a pot boil water, add salt, caraway seeds, bay leaf, once the water comes to rolling boil add Rice and let it cook up to 75 percent.
Simultaneously, cook the paneer in the tandoor/oven.
Now, Take another vessel heat oil and ghee, add all the whole spices and let it splutter. Add onion, slit green chilli and fresh tomato puree.
Add in yellow chilli, red chilli powder, turmeric and coriander powder. Now add a little bit of yoghurt and stir continuously.
Now add the paneer tikka, coriander, mint leaves and a dash of cream. Layer the cooked rice , fried onion, coriander and mint leaves. Before putting on dum add a dash rose water, kewra water and saffron milk.
Top it up with melted ghee and seal the vessel with foil. Cook it on a high flame for 2-3 minutes. You will see the air filling up between the foil and the vessel if properly sealed.
Now lower the flame and let it cook for another 2-3 minutes. Serve it hot with Salan and raita.