Take the thick hung curds in a bowl, mix the spice powders to make a paste. Add the cubed Paneer to the bowl, combine well and let it rest for 15 minutes.

Meanwhile, boil the potatoes, peel the skin, and cube it.

Heat a pan with butter, add the paneer along with the marinade.

Cook till the paneer is well coated with the masala.

Now add boiled potatoes to the pan and cook for a few minutes.

Remove and keep it aside.

Wash and soak the Basmati Rice for at least 20 to 30 minutes.

Heat a pan with 3 cups water and add all the whole spices.

Let it boil. Add salt and drained rice to the boiling water.

Cook till it is almost 85% cooked.

Spread it on a plate so that the rice grains don't get stuck.

Soak the saffron strands in warm milk and mix well.

Heat oil and add onion juliennes.

Saute till it browns completely. Keep it aside.

Take the pan you are going to use to make the Dum biryani.

Add Curds, followed by all the spice powders, then the Ginger Garlic paste, Salt, green chilies along with fresh herbs and browned onions.

Mix this paste well and spread on the pan into one layer.

Next layer with the paneer tikka and potatoes.

Now top this with the cooked basmati rice.

Make sure the gravy below is well covered.

Add the saffron milk all over the rice.

Sprinkle finely chopped coriander leaves.

Cover with a tight lid and cook it on dum for 20 mins or medium flame.

Serve hot with raita.