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Sweet, aromatic, and deeply satisfying, Paneer Biryani Festive is a beloved Indian dessert with centuries of tradition. This family celebration staple adds sweetness to festivals, weddings, and everyday moments of joy.
Rinse the basmati rice thoroughly and soak it in water for 30 minutes for fluffy grains.
Meanwhile, soak the saffron threads in 2 tbsp warm milk to release color and aroma.
Heat 2 tbsp ghee in a heavy pan over medium heat. Add the bay leaf, cloves, sliced onion, and sauté until onions are deep golden brown.
Remove half the sautéed onions for garnish. Add the paneer cubes, raisins, and cashews to the pan, sautéing gently until paneer is golden.
Drain the rice and add to the pan, stirring carefully to avoid breaking the grains. Fry for 2 minutes to toast the rice.
Pour in 1 cup whole milk, 2 cups water, ground cardamom, ground cinnamon, salt, and sugar. Mix well and bring to a gentle simmer.
Drizzle the saffron-infused milk evenly over the rice for color and aroma. Reduce heat to low, cover the pan, and cook for 18–20 minutes until rice is tender and liquid is absorbed.
Turn off the heat and let the biryani rest, covered, for 10 minutes to finish steaming. Fluff gently with a fork for separated grains.
Gently fold in the reserved fried onions and drizzle with remaining ghee before serving.
