Wash and soak rice for 20 minutes.

Add enough water and cook until 80% done.

Drain rice and set aside.

Mix together cubed paneer, red chilly powder, garam masala, ginger garlic paste, salt and mint coriander chilly paste.

Mix well.

Place the base plate in a bamboo puttu maker, add 1/3rd of rice.Add 1/3rd of the paneer mix on top.

Repeat until you end up with the final paneer layer.

Cover the top with layers of aluminium foil and tie it to secure.

Heat water in a pressure cooker and when it starts steaming, place the bamboo instead of the whistle and let it cook on low flame for 10 - 15 minutes.

Switch off flame and let it sit for another 10 minutes.

With the help of the rod, slide the biryani out of the bamboo.

Serve it piping hot with a side dish of your choice.