Gather all the ingredients. Rinse the rice thoroughly and soak it for 30 minutes. Roughly chop all the vegetables. Heat ghee and oil in a pan.

Add the whole spices and sauté for about 30 seconds. Add the onion and cook until it turns light golden. Add the chopped vegetables and sauté well.

Add the tomato and dry spices, then cook for 1 minute while stirring. Add the soaked and drained rice, and sauté for another minute.

Add water—2 1/2 times the amount of rice—mix well, cover, and cook until the rice is tender. Stir once or twice while cooking. In a separate frying pan, heat oil and fry a few onion slices until golden brown.

In the same pan, fry the cashews and paneer pieces until golden. Set aside.

Once the rice is cooked, gently fluff it with a spoon. Add the fried paneer, cashews, and onions. Transfer to a serving dish and garnish with the browned onions, cashews, and paneer.

Serve hot with raita or any curry. This pulao is not only delicious but also nutritious, thanks to the paneer and variety of vegetables.

You can use any vegetables you like in this recipe and adjust the quantities as per your preference.