Ingredients:

3 tablespoons Butter (Unsalted)
2 inch Ginger , finely chopped
8 cloves Garlic , finely chopped
2 Onions , thinly sliced
3 Brown cardamom (Badi Elaichi)
1 cup Homemade tomato puree
1/2 teaspoon Turmeric powder (Haldi)
1 teaspoon Kashmiri Red Chilli Powder
1 teaspoon Garam masala powder
1 teaspoon Coriander (Dhania) Powder
Salt , to taste
1 teaspoon Jaggery
1/4 cup Fresh cream
200 grams Paneer (Homemade Cottage Cheese) , cut into cubes
1/4 cup Mint Leaves (Pudina) , chopped
1-1/4 cups Water
 
Method:

To begin making the  Paneer Butter Masala Biryani Recipe, prep all the ingredients and keep ready.
In a large biryani pot or a cooking pan, heat butter medium heat, add the ginger, garlic and onions. Allow the onions turn soft and golden brown.
Stir in the badi elaichi, tomato puree, turmeric powder, red chilli powder, coriander powder, garam masala powder, jaggery and salt. Mix well and bring the tomato gravy to a brisk boil. 
When the gravy begins to boil, add in the paneer pieces and fresh cream. Mix well, and ensure that you are left with a thick semi coating masala on the paneer.
Stir in a handful of mint leaves that is roughly chopped, 1-1/2 cups washed basmati rice and stir well to combine
Add 1-1/4 cups of water and allow the Paneer Butter Masala Biryani to come to a boil. Once it comes to a boil, turn the heat to low, cover the pan cook until all the water is absorbed.
Once all the water is absorbed, turn off the heat and allow the biryani to rest for 10 minutes before giving it a stir. 
Gently stir more pudina leaves and serve the Paneer Butter Masala Biryani warm along with raita.
Serve Paneer Butter Masala Biryani