Wash the rice and soak for 10 minutes.

Heat a pot with boiling water and add rice for cooking.

Strain the rice just before it's fully cooked.

Spread the rice on a platter and cool it.

Cut the paneer into cubes.

In a bowl, mix red chilli powder, turmeric powder, tomato puree, curd, lime juice, and salt.

Add the paneer to the mix and coat well.

Leave it for 5 minutes.

Heat a frying pan with oil and fry the marinated paneer for 5 to 8 minutes until brown.

Remove the paneer from the pan and set aside.

Sprinkle lime juice and salt on rice and mix gently.

Heat a wok with ghee on low flame, add sliced onion and fry until golden brownish and remove.

In the same wok, add the rice, 3/4 fried onions, and the biryani masala.

Cook for about a minute or two.

Layer the biryani by adding rice in a platter, then paneer mixture, and garnish with the remaining fried onions.

Serve hot.