Paneer Vegetable Pilaf with Aromatic Spices

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

2.In a large pot, heat the ghee or oil over medium heat. Add the cumin seeds and mustard seeds, and let them sizzle for a few seconds until fragrant.

3.Add the bay leaf, cardamom pods, cloves, and cinnamon stick to the pot. Stir for about 30 seconds to release their flavors.

4.Add the chopped onion to the pot and sauté until it turns golden brown, about 5-7 minutes.

5.Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

6.Add the mixed vegetables to the pot and sauté for 3-4 minutes until they start to soften.

7.Add the drained basmati rice to the pot, stirring gently to combine with the vegetables and spices. Cook for 2-3 minutes, allowing the rice to toast slightly.

8.Pour in the vegetable broth or water, and season with salt and black pepper. Bring the mixture to a boil.

9.Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

10.While the rice is cooking, in a separate pan, lightly sauté the cubed paneer until golden brown on all sides. Set aside.

11.Once the rice is done, remove it from heat and let it sit covered for 5 minutes. Fluff the rice gently with a fork, then fold in the sautéed paneer.

12.Garnish with fresh cilantro before serving.