Wash the rice and soak it for 10 minutes.

Chop the onion and tomato lengthwise.

Crush the garlic and ginger.

Wash and chop potatoes into cubes.

Slice the paneer into cubes.

Take one chopped onion, mint leaves, and fennel seeds in a blender with a little water, and grind into a puree.

Heat oil in a pressure cooker; add cinnamon stick, cloves, cardamom, and bay leaf; saute for a minute.

Add chopped onion and saute until translucent.

Add slit green chilli and crushed ginger garlic; saute until the raw smell goes.

Add chopped tomatoes and cook until soft and mushy.

Add the ground mint puree, curd, few mint leaves, potato, and paneer cubes; stir and cook until the oil separates.

Add coriander powder, red chilli powder, garam masala, and biryani masala powder; mix and cook for 5 minutes.

Add rice along with the required water; mix and bring to a boil.

Close the lid and pressure cook for 3 whistles.

Wait until the pressure releases naturally and open the lid.

Fluff the rice gently and serve hot with Mirchi Ka Salan and Burani Raita.