Soaking Rice: Rinse 1 cup of Basmati Rice under running water until the water runs clear. Soak the rice in water for 30 minutes. This will help in cooking the rice perfectly.

Chopping Vegetables: Wash and chop 1 cup of mixed vegetables of your choice. Popular choices are carrots, green peas, bell peppers, potatoes, and beans.

Marinating Paneer: Cut 200 grams of paneer into 1 inch cubes and marinate with 1 tsp of turmeric, 1 tsp of red chili powder, and salt to taste for 30 minutes.

Preparing the Spices: In a bowl, mix together 1 tsp of cumin seeds, 1 tsp of coriander seeds, 1 tsp of fennel seeds, 1 tsp of black peppercorns, 4 green cardamoms, 4 cloves, and 2 cinnamon sticks.

Grinding the Spices: Using a spice grinder or a pestle and mortar, grind the spices into a fine powder.

Preparing the Yogurt Mix: In a separate bowl, mix together 1 cup of yogurt, 1 tsp of ginger paste, 1 tsp of garlic paste, 1 tsp of chili paste, 1 tsp of garam masala, and the ground spice mix.

Cooking the Rice: In a large saucepan, bring 4 cups of water to a boil. Add the soaked Basmati Rice and 1 tsp of salt to the boiling water. Cook the rice on medium heat for 12-15 minutes or until it is cooked but still firm. Drain the rice and set aside.

Sautéing Vegetables: In a separate pan, heat 2 tbsp of oil over medium heat. Add the chopped vegetables and sauté for 5 minutes or until they are cooked but still crunchy.

Frying the Paneer: In a separate pan, heat 2 tbsp of oil over medium heat. Add the marinated paneer cubes and fry for 2-3 minutes or until they are golden brown on all sides.

Making the Masala: In the same pan, add 1 diced onion and 1 diced tomato. Sauté for 2-3 minutes or until the onion is translucent. Add the yogurt mix to the pan and cook for another 5 minutes or until the oil separates from the masala.

Assembling the Biryani: In a large casserole dish, place half of the cooked rice on the bottom. Add the sautéed vegetables and the fried paneer on top of the rice. Pour the masala mixture over the vegetables and paneer. Add the remaining rice on top of the masala.

Cooking the Biryani: Cover the casserole dish with aluminum foil and place in a preheated oven at 375°F for 25 minutes or until the biryani is heated through.

Serving the Biryani: Serve the Vegetable Biryani hot with raita, chutney, or any other condiment of your choice.