Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain and set aside.

Heat ghee or oil in a large pan over medium heat. Add cumin seeds and let them splutter.

Add sliced onions and sauté until golden brown.

Add minced garlic, grated ginger, and slit green chilies. Sauté for a minute until fragrant.

Add chopped tomatoes and cook until they turn mushy.

Now, add diced carrots, bell peppers, and green peas. Cook for 3-4 minutes until they are slightly tender.

Add cubed paneer and mix gently.

Sprinkle turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well to coat the vegetables and paneer evenly.

Add soaked and drained basmati rice to the pan. Gently mix everything together.

Pour water into the pan and bring it to a boil. Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes until the rice is cooked and all the water is absorbed.

Once done, fluff up the pulao with a fork and garnish with fresh coriander leaves.

Serve hot with raita or any side dish of your choice.