1. Add the water to a large pot. Bring it to a boil.

2. Add the basmati rice and ¼ tsp salt. Cook until the rice is 70% cooked. Drain and set aside.

3. In the same pot, heat the oil over medium heat. Add the onions and fry until they are golden brown. Remove half for garnishing.

4. Add the cumin seeds, ginger, garlic and green chilies to the same pot. Sauté for a minute.

5. Add the tomatoes and cook until they soften. Add the turmeric powder, red chili powder, garam masala and remaining salt. Stir well.

6. Add the paneer and vegetables to the pan. Cook for 5 minutes.

7. Reduce the heat to low. Spread the partially cooked rice over the paneer mixture. Add the coriander leaves.

8. Cover the pot with a tight-fitting lid. Cook on low heat for 20 minutes.

9. Once done, gently fluff the biryani with a fork.

10. Garnish with the fried onions. Serve hot with raita or salad.