At this point we have half of the tandoori veggie/paneer mix in the dutch over/heavy bottomed deep pan with no heat on. Spread it out evenly at the bottom of the pan with the help of spoon. Keep the heat off the whole time you layer your biryani.
Layer half of the partially boiled rice on top of the veggie/paneer layer. Push the rice down lightly using back of the spoon or your hand.
Evenly pour half of the saffron milk on the rice layer. I like to pour one spoon at a time evenly everywhere on the rice.
Sprinkle freshly chopped min after pouring the saffron milk.
Repeat the same layers one more time, rest of the tandoori veggies/paneer on top of rice, saffron, mint layer. Rest of the rice on top of paneer layer. Drizzle rest of the saffron milk and freshly chopped mint. Top it with small cubes of amul/salted butter.
Again press the top rice later down lightly using back of the spoon. Cover the dutch oven/pot tight enough so it holds the steam inside.
Cook the layered biryani on low flame for 20 minutes. Everything is mostly cooked, except rice. Rice is also partially cooked so it does not take too much heat for the rice to cook completely. Once you turn the heat off, keep the pot/dutch oven covered for another 20-30 minutes.
Garnish it with fresh cilantro and pomegranate. Serve it with raita, side of fresh onions, lime wedges and paapad!