1 Cup Basmati Rice

200 Grams Paneer, Cubed

1 Cup Mixed Vegetables (Carrots, Peas, Beans, Corn, Etc.), Finely Chopped

1 Medium Onion, Thinly Sliced

1-inch Cinnamon Stick

1 Bay Leaf

1/2 Teaspoon Turmeric Powder

Salt To Taste

Step: 1

Rinse The Basmati Rice Under Cold Water Until The Water Runs Clear. Soak The Rice In Water For 30 Minutes, Then Drain And Set Aside.

Step: 2

Heat Ghee Or Oil In A Large Pan Or Pot Over Medium Heat. Add The Cumin Seeds, Cloves, Cardamom Pods, Cinnamon Stick, And Bay Leaf. Sauté For A Minute Until They Release Their Aroma.

Step: 3

Add The Sliced Onions To The Pan. Sauté Until The Onions Turn Golden Brown. Then Add The Ginger-garlic Paste And Cook For Another Minute Until The Raw Smell Disappears.

Step: 4

Now, Add The Chopped Tomatoes And Cook Until They Soften And The Oil Separates From The Mixture.

Step: 5

Add The Mixed Vegetables And Green Chilies To The Pan And Sauté For A Few Minutes Until They Are Slightly Tender.

Step: 6

Add Turmeric Powder, Red Chili Powder, Garam Masala, And Salt. Mix Well To Coat The Vegetables With The Spices.

Step: 7

Gently Add The Cubed Paneer To The Pan And Mix Carefully To Avoid Breaking The Paneer. Cook For A Few Minutes Until The Paneer Is Lightly Golden.

Step: 8

Drain The Soaked Rice And Add It To The Pan. Stir Gently To Combine The Rice With The Vegetables And Paneer.

Step: 10

Once The Rice Is Cooked, Remove The Pan From The Heat And Let It Sit Covered For 5 Minutes.

Step: 11

Fluff The Rice Gently With A Fork, Garnish With Fresh Coriander Leaves, And Serve Hot.