For making biryani masala:
Grind bay leaf, cloves, black pepper, cardamom, and cinnamon stick in grinder to get coarse biryani masala powder. This dry masala powder can be stored in air tight container for many days.
For marinating paneer:
Grind ginger, garlic, chili, coriander leaves with some water in grinder to get paste.Mix curd, above paste, salt, turmeric powder in one bowl. Coat paneer cubes with it for marinating and Keep it aside for 1 hour.
chop onions in to thin slices. And deep fry onion slices which will need for garnishing.
Half cook basmati rice with 3 cups of water, salt to taste and 1 tea spoon of oil in open pan. Cooking in open pan avoids rice getting mushy. Remove it from flame before it gets cooked completely.
For making biryani :
Add marinade to heavy bottom pan and layer of cooked rice on it. Sprinkle fried onions and fried paneer cubes.
Cover with tight lid on pan and cook for 6 to 7 minutes.
Switch off gas and don’t open lid of pan for another 10 to 15 minutes.