Wash and soak the basmati rice for 15 minutes.
First, cut the paneer into small bite-size cubes and keep aside.
Heat a pan with ghee and fry the paneer cubes until they turn into a light golden-brown colour. Keep the cubes aside in a bowl.
Soak saffron strands in 4tbsp of warm milk.
Meanwhile slice the onions, green chillies and keep aside.
Heat a non-stick pan, add ghee, oil once they heat, add shah jeera along with cloves, cinnamon stick, bay leaves and cardamom pods.
Next add the sliced onions, green chillies and sauté them till onions change its colour.
Then add ginger garlic paste and fry till raw smell goes.
Drain the water from the rice and add to the saucepan and mix gently without
breaking the rice and fry for a minute.
Add the fried paneer cubes along with mint and coriander leaves. Mix well.
Add 1 ½ cup hot water and salt according to taste and mix well.
Cover with lid and cook on low flame for 15 minutes or till the rice is cooked.
Then gently fluff up the rice with fork and transfer into a serving plate and enjoy delicious Paneer pulao recipe with a simple raita or any curry.