Step-1 Basmati rice should be carefully washed before soaking for 30 minutes.

Step-2 In a large saucepan set over medium heat, melt the ghee. Sauté for 1-2 minutes after adding the bay leaf, cinnamon stick, cardamom pods, and cloves.

Step-3 Sauté the thinly sliced onion after adding it until it turns transparent

Step-4 Salt, slit green chili, ginger and garlic pastes should all be added to the pan. Stir thoroughly, then add the remaining 2-3 minutes of sautéing.

Step-5 Green peas and paneer cubes should be added to the pan and cooked for two to three minutes.

Step-6 Once the rice has been drained, add it to the pan. Stir thoroughly to evenly distribute the masala over the rice.

Step-7 Mix well after adding 2 cups of water to the pan. After bringing the mixture to a boil, turn down the heat and place a tight-fitting lid on the pan.

Step-8 Cook the pulao for 15 to 20 minutes on low heat, or until the water has been absorbed and the rice is done.

Step-9 Serve hot and garnish with chopped coriander leaves.