Soak basmati rice in water for 30 mins and then remove in stainer.
In a large pressure cooker, heat up the ghee on medium to high flame. Add shahi jeera, tej patta /Bay leaf, star anise, cloves, green cardamoms and black peppers. Saute for a minute then add finely chopped onions. Cook till it turns translucent and then add ginger garlic paste. Saute for a minute and then add all vegetables except paneer cubes. Mix well and cook till vegetables shrinks.
Lower the flame and add curd. Also add turmeric powder, kashmiri red chilli powder, dhania jeera powder, biryani masala and salt. Add paneer cubes. Mix everything very well.
Cover the pressure cooker with the lid and allow it to cook on low flame for 25 to 30 mins.
Let the pressure cooker cool down. Serve hot biryani with Salan or raita.
