Paneer Matar Biryani, layers of rice and spicy paneer mutter make this biryani a real delicacy.Recipe link : http://www.tarladalal.com/Paneer-Mutter-Pulao-%28-Pulao-Recipe-%29-37668rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Paneer Mutter PulaoPaneer is a show-stealer! undoubtedly one of my favourites. Layers of rice and spicy paneer mutter make this biryani a real delicacy. Definitely worth a try !Preparation Time: 20 minutesCooking Time: 17 minutesMakes 4 servingsIngredientsFor The Milk Rice1 1/4 cups rice (chawal) , soaked and drained1 cup milk1 tbsp ghee1 cardamom (elaichi)2 cinnamon (dalchini)2 cloves (laung / lavang)1 bayleaf (tejpatta)salt to tasteFor The Paneer Mutter Curry2 tsp oil1/2 cup finely chopped onions1 tsp garlic (lehsun) paste1 1/2 tsp green chilli paste1/2 tsp garam masala1/2 tsp chilli powder1/3 cup readymade tomato puree2 tsp dried fenugreek leaves (kasuri methi)1/2 cup paneer (cottagte cheese) cubes1/4 cup boiled green peassalt to taste2 tbsp fresh cream2 tbsp milk1/2 tsp of sugar2 tbsp finely chopped coriander (dhania)Other Ingredients1 tbsp ghee for greasing2 tbsp milk2 tbsp finely chopped coriander (dhania)MethodFor the milk rice1. Heat the ghee in a kadhai, add the cardamom, cloves, bayleaf and rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.2. Add the milk, 1 cup of water and salt, mix well and cover and cook on a medium flame for 8 to 10 minutes or till the rice is cooked, while stirring occasionally.3. Divide the rice into 3 equal portions and keep aside.For the curry1. Heat the oil in a non-stick pan, add the onions, mix well and sauté on a medium flame for 1 to 2 minutes.2. Add the garlic paste, green chilli paste, garam masala, chilli powder, 2 tbsp of water, mix well and cook on a medium flame for 1 minute.3. Add the tomato purée and dried fenugreek leaves, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.4. Add the paneer, green peas, ¼ cup of water, salt, cream, milk, sugar, mix well and cook no a medium flame for 1 to 2 minutes, while stirring occasionally.5. Divide the curry into 2 equal portions and keep aside.How to proceed1. Grease a deep microwave-safe bowl using ghee, spread 1 portion of the rice evenly using the back of the spoon.2. Spread 1 portion of the curry evenly over it and again spread a portion of rice evenly over it.3. Repeat the step 2 to make 1 more layer of curry and rice.4. Pour the milk evenly over it and sprinkle coriander over it.5. Cover with a microwave safe lid and microwave on high for 3 to 4 minutes. Serve hot.