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1
Wash and soak basmati rice for an hour.
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2
Thaw the peas if you are using the frozen variety.
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3
In a pan use 1 tsp ghee and 1/2 tsp oil and fry the garlic, ginger, chilli, cinnamon, cardamon, cloves and coconut.
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4
When the garlic turn lightly brown and smell starts coming.
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5
take them off the fire and grind them along with the coriander, use water if required.
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6
Make a thick and fine paste.
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7
In a pan, add the remaining oil and 1 tsp ghee.
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8
Add the cumin seed and wait till they crackle.
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9
Add the onion and fry it, till it turns lightly brown.
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10
Add the prepared paste.
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11
Add the paneer, and peas, and salt.
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12
Add the rice, and 1/2 cup or less water depending on the water content in the paste.
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13
cook in a covered pan till the water dries up or, cook in a automatic rice cooker.
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14
Serve hot with raitha.
