Method

Marinate vegetables and paneer: Mix with yoghurt, ginger-garlic paste, biryani masala, half the fried onions, half the mint/coriander, salt, and 1 tbsp ghee. Marinate 1 hour.
About 10 min
Tip: Paneer can be lightly pan-fried before marinating for a firmer texture that holds up better in the dum.
Parboil rice to 70% done in well-salted whole-spice water. Drain. Heat 2 tbsp ghee in a heavy dum pot. Add marinated vegetables — cook stirring 5 minutes. Spread flat. Layer parboiled rice over vegetables. Pour saffron milk, sprinkle fried onions, mint, coriander, and remaining ghee. Seal tightly.
About 20 min
Tip: Vegetables cook faster than meat — do not fully cook them before the dum, or they will be mushy by the time the rice finishes.
Dum on high heat 3 minutes then lowest heat 20 minutes. Break seal. Gently mix the top layer of rice with the vegetables below (don't go all the way to the bottom). Serve with raita, pickle, and papad. The rice should be individual-grained and fragrant with saffron.
About 25 min
Tip: Placing the pot on a hot tawa (flat pan) distributes heat evenly from the bottom and prevents burning — this is the classic dum technique.

Nutrition per serving (estimate)

Contains: dairy