Soak cashews in warm water for 30 minutes. Drain excess water and keep it aside
Clean and soak rice for 30 minutes. Drain excess water and keep it aside
In a vessel, boil water with 1 tbsp butter and salt.add 1/2 teaspoon biryani masala. Add rice and cook until 80 percentage done. fluff rice and keep it aside
Heat 2 tbsp butter in a pan and fry paneer until crispy and golden brown on edges. Optionally paneer can be grilled too. keep it aside
Heat 3 tbsp butter in a pan, add whole spices and roast for few seconds. Add onions and saute until tender
Add ginger garlic paste and green chillies. Saute until raw aroma goes away
Add tomatoes and cook until tender
Allow mixture to cool completely
Grind above mixture with cashews to form smooth puree
Heat 3 tbsp butter in a pan, add ground puree, bay leaf and spice powders. Cook for 4-5 minutes
Add salt and sugar. Mix well
Add paneer and little water. Cook for 2-3 minutes
Add cream and mix well. Switch off
Grease biryani handi with butter
Add paneer masala, layer with rice. Sprinkle mint coriander leaves, onions. Layer again with paneer masala and rice. Sprinkle on top chopped coriander mint leaves and fried onions
Cover top with aluminium foil. Close tightly with lid
Cook over low heat for 15-20 minutes
Rest for 10 minutes. gently mix
Serve hot with raita and papad