Ingredients:

•  Basmati Rice                                : 1 cup

• Paneer cubes                                : 10 pieces

• Onion                                           : 1 sliced

• Curd                                             : 1/2 curd

• Turmeric pdr                                : 1/4 tsp

• Ginger garlic paste                      : 1 tsp

• Biryani masala                            : 2 tsp 

• Chilli pdr                                    : 1/2 tsp 

• Oil                                              : 2 tbsp 

• Green chilli                                : 1 slit lengthwise. 

• Tomato                                      : 1no sliced

•  Salt to taste

•  MInt/Coriander leaves              : Fistful

• Ghee                                          : 2-3 tsp

• Cinnamon                                  : 1" pc

• Cloves                                       : 5 nos

• Bay leaf                                    : 1 no

•  Onion                                      : 1 sliced

Method: 

• Mix one tablespoon of curd with some salt, chilli pdr, 1/4 tsp of ginger garlic paste together and marinate the paneer cubes with this  for 30 mins.
• Shallow fry the paneer cubes, keep aside.
• Heat 1 tsp ghee &  fry the cinnamon and cloves.  Cook rice adding  this fried spices . 
• When the rice is 75% done drain it and keep it aside.
• Heat the oil add the bay leaf cinnamon & cloves. Add sliced onion to this and saute it well. Then add the remaining ginger garlic paste to this. Saute it add the green chilli. Add the  tomato slices and saute it till mushy.  Add mint leaves, mix well.
• Now add the remaining curd & salt  to this and mix well.  Add the paneer cubes simmer for 2 mins and switch off the stove.
• Heat ghee and fry the cashews and  sliced onion and keep aside. 
• Take a thick bottomed pan transfer  the paneer gravy and layer the rice over it.
• Top it with fried cashew and onion along with the ghee.  
• Heat  a tawa and palce the pan over it and close with a lid, switch it off after 5 mins.
• Open the lid transfer to a serving bowl, garnish with chopped coriander leaves.