1. In a pot, bring 2 cups of water to a boil. Add the soaked 1121 rice and cook until it’s about 80% done (it will continue cooking with the paneer mixture). Drain and set aside.
2. In a large pan, heat oil or ghee. Add cumin seeds, bay leaf, cardamoms, and peppercorns. Sauté until fragrant.
3. Add the sliced onions and cook until golden brown. Then add the ginger-garlic paste and cook until raw smell disappears.
4. Add tomatoes, turmeric, chili powder, and salt. Cook until the tomatoes soften.
5. Stir in yogurt and garam masala, then add the paneer cubes. Mix gently, coating paneer in the spices.
6. Layer the partially cooked 1121 rice over the paneer mixture in the pan. Cover and cook on low heat for 10-12 minutes until the rice and paneer are fully cooked and flavors are blended.
7. Garnish with fresh mint or coriander leaves.

Serving Suggestions: Serve 1121 rice paneer biryani with a side of raita or salad for a rich, satisfying meal.

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