This vegetarian biryani combines creamy paneer with meaty mushrooms. The "malai" refers to the rich cream-based marinade. Some versions include saffron or kewra water for fragrance. Traditionally cooked in sealed pots (dum style), it's a party favorite. The layers of rice and filling must be perfectly balanced. Modern versions might use quinoa or brown rice for healthier alternatives. The dish represents how Mughlai techniques are applied to vegetarian ingredients. Perfect with raita and salad. The key is slow cooking on low heat for flavor infusion. Best garnished with fried onions and mint.