Cut the onions lengthwise and deep fry them till brown.
PANEER MARINATION:
Take the paneer cubes/cottage cheese cubes. Sprinkle 1 tbsp maida, salt, kitchen king masala/biryani masala, red chili powder. Mix well and keep them aside for 10 minutes.
Fry them in the same oil you fried the onions in. Keep them aside.
Base Gravy+ Rice Preparation
Heat oil in Kadhai/deep pan with a lid.
add jeera, javitri, black cardamom, green cardamom, cinnamon, cloves, dry red chilies
Let it splutter, add the onion paste and ginger-garlic paste. Let it cook on medium flame till brown. You may add a bit of water later if it sticks to the pan. Otherwise, wait until the next step.
Add all the rest of the spices and 3 tbsp water to avoid the burning of spice powders. Cook on slow flame till oil separates.
Add the tomato puree and kasoori methi. Mix well, cover and cook till oil separates. This should take around 5-7 minutes.
Add the beaten curd and mix well. Cover and let the water dry up a bit and cook.
Let the masala dry / water content of the masala dry up before you add the rice. Now add the rice and mix softly to avoid breaking of rice.
Now, on high flame, add 4 cups of water (take the same cup you measured the rice with). Let one boil come and then cover and cook for 15 minutes or till all the water has dried up on simmer.
One way to find out that your rice is done is when the steam stops coming out of the lid, then it means all the water is finished. You may check and close the flame. Let it rest for a few minutes and then open to avoid breaking of rice.
Now, add the fried paneer and sprinkle and mix the fried onions in the rice well. You may add fried cashews too at this stage for extra flavor and garnish.
Garnish with fried onions, fried cashews, coriander leaves, and mint leaves.