Soak and Cook the Rice

In a mixing bowl, add rice, rinse it thoroughly with water 2-3 times, then add the necessary amount of water for soaking. Cover with a lid and set aside.

Boil water in a deep large pot, add soaked rice, whole spices, ghee and salt. Cook until 90% done. Drain the water and set aside.

Prepare the Koftas

In a bowl, mix grated paneer, mash and smooth it, then add mashed boiled potatoes, grated carrot, chopped coriander leaves, and chopped green chilies.

Now add ginger-garlic paste, coriander powder, turmeric, red chili powder, and salt. Add chickpea flour and birista (fried onions), mix well, and form a dough.

Shape the mixture into small balls, roll the balls in dry flour to coat them evenly, and place the koftas in the fridge for 30 minutes to chill before frying.

Next, deep fry the chilled koftas in small batches over medium heat until golden brown.

Drain them with a slotted spoon and place them on a paper towel to remove excess oil.

Make the Gravy

Heat oil and ghee in a pot suitable for making biryani. Add cumin seeds, green chilies, whole dry spices, and a pinch of asafoetida (hing). Let them splutter.

Add tomato purée, followed by dry spices, and cook until the oil separates. Mix in whisked yogurt, cook thoroughly, then add ½ cup of water and bring it to a boil.

Place a small steel bowl with ignited charcoal in the pot, then drizzle a few drops of ghee over the heated charcoal.

Cover the pot with a lid to infuse a smoky flavor for 5 minutes. Remove the charcoal bowl and divide the gravy and koftas to set aside.

Layer and Slow Cook the Biryani

Next, layer half of the rice over the gravy, then evenly spread the reserved kofta gravy. Finally, top it with the remaining rice and the reserved dry koftas.

Drizzle saffron milk, ghee (optional), birista/fried onions, and herbs. Cover tightly with a lid or dough seal or use aluminum foil to cover.