Cut the Paneer into diamond-shaped pieces and put in hot water with a pinch of turmeric and red food colour. Keep aside.
Fry the onion slices in the ghee till they turn pink in colour. Then add the ground masala powder and the paste. When done add the paneer chunks. Add red food colour and salt to taste. Cook till the ghee separates. Garnish with fresh coriander leaves.
Heat a pan and add the ghee. Season it with the jeera, peppercorns, cloves, cardamom, cinnamon, bay leaves. Add the rice and salt to taste. Cook the rice in the milk and water. Keep aside.
Grease a pyrex dish, layer it with the rice and the paneer gravy. Then a layer of rice on top.
Garnish with fried onion rings, fried cashew and small paneer balls wrapped in silver vark or paper. I couldn't get the silver paper so I added a little food colour to the paneer and made colourful orange-red balls. Serve hot Baked Paneer Biryani or Baked Cottage Cheese Rice with a raita of your choice.
